Best Gluten Free Stuffing Recipes

CLASSIC GLUTEN-FREE STUFFING

Steps:

• Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
• Beat the eggs together in a bowl.
• Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
• Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
• Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
• Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
• Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
• Cover with gravy, immediately.

GLUTEN FREE THANKSGIVING STUFFING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
• Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
• Bake in the preheated oven until crisp, 12 to 17 minutes.
• Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
• Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

ORANGE-GLAZED ROAST TURKEY WITH GLUTEN-FREE CRANBERRY-ORANGE STUFFING

Steps:

• Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour). In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, 1 teaspoon salt, the xanthan gum and guar gum. In large bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
• Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Cut into cubes; set aside. Reduce oven temperature to 325°F.
• In 10-inch skillet, melt 1/3 cup butter over medium heat. Cook celery and onion in butter about 3 minutes, stirring occasionally, until crisp-tender. In large bowl, mix cornbread cubes, celery mixture and remaining stuffing ingredients.
• Stuff turkey just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail, or tie together with heavy kitchen string, then tie to tail.
• In small bowl, combine 2 teaspoons sage, 1 teaspoon salt and the pepper; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast uncovered 3 to 4 hours. After about 2 hours of roasting, cut band of skin or string holding legs. Place tent of foil loosely over turkey when it begins to turn golden. Brush marmalade on turkey about 20 minutes before turkey is done. Thermometer will read 165°F when turkey is done, and drumsticks should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. Let stand about 15 minutes for easiest carving. Brush again with marmalade before carving.

GLUTEN-FREE STUFFING

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.

BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
• Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
• Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
• Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.

GLUTEN-FREE APPLE-PECAN CORNBREAD STUFFING

Steps:

• Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.
• Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.
• Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.
• In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.

ORANGE-GLAZED ROAST TURKEY WITH GLUTEN FREE CRANBERRY-ORANGE STUFFING

Steps:

• Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour). In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, 1 teaspoon salt, the xanthan gum and guar gum. In large bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
• Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Cut into cubes; set aside. Reduce oven temperature to 325°F.
• In 10-inch skillet, melt 1/3 cup butter over medium heat. Cook celery and onion in butter about 3 minutes, stirring occasionally, until crisp-tender. In large bowl, mix cornbread cubes, celery mixture and remaining stuffing ingredients.
• Stuff turkey just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail, or tie together with heavy kitchen string, then tie to tail.
• In small bowl, combine 2 teaspoons sage, 1 teaspoon salt and the pepper; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Roast uncovered 3 to 4 hours. After about 2 hours of roasting, cut band of skin or string holding legs. Place tent of foil loosely over turkey when it begins to turn golden. Brush marmalade on turkey about 20 minutes before turkey is done. Thermometer will read 165°F when turkey is done, and drumsticks should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. Let stand about 15 minutes for easiest carving. Brush again with marmalade before carving.
• Expert Tips
• To bake stuffing separately, place in greased 13x9-inch (3-quart) glass baking dish. Cover and bake at 325°F 30 minutes. Uncover and bake 5 minutes longer.
• Bake the cornbread a day ahead, then heat the oven to 325°F before stuffing the turkey.
• For convenience, purchase a gluten free cornbread mix. Cornbread prepared in an 8-inch pan will provide just the right amount for the stuffing.
• Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

GLUTEN-FREE SAUSAGE STUFFING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In medium bowl, beat eggs. In 5-quart Dutch oven, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. Remove from heat; cool 5 minutes. Using slotted spoon, transfer cooked sausage to bowl with eggs; turn to coat. Reserve Dutch oven with drippings.
• Add onions, celery, salt and pepper to drippings in Dutch oven; cook over medium-high heat 4 to 6 minutes, stirring occasionally, until tender. Stir in broth; heat to simmering, stirring constantly. Remove Dutch oven from heat. Cool 5 minutes.
• Stir sausage mixture and bread cubes into mixture in Dutch oven. Gently toss until bread cubes are evenly coated. Stir in 1/2 cup of the cheese.
• Spoon stuffing into baking dish; top with remaining 1/2 cup cheese. Cover with foil; bake 20 minutes. Uncover and bake 12 to 15 minutes longer or until stuffing is brown and hot in center (at least 165°F). Top with sage and thyme.

GLUTEN-FREE WILD RICE STUFFING RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch (22.5 x 32.5 cm) baking dish with 1 tablespoon of butter.
• In a medium pot over medium-high heat, cook the sausage until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat behind in the pan. Set aside.
• Lower the heat to medium and melt the remaining 5 tablespoons of butter in the pan with the sausage fat. Once the butter begins to bubble, add the onion, carrot, celery, and ½ teaspoon of salt. Cook for 5-8 minutes, until the onion is translucent and the carrots begin to soften.
• Add the garlic, thyme leaves, sage, and black pepper and cook for 2-3 minutes, until the garlic is fragrant. Mix in the dried cranberries, pecans, Parmesan, rice, and sausage and stir well to combine. Remove the pot from the heat.
• Transfer the stuffing mixture to the prepared baking dish.
• In a liquid measuring cup, use a fork to whisk together the chicken stock, eggs, egg yolk, and remaining teaspoon of salt.
• Pour the stock mixture evenly over the stuffing and stir to incorporate. Cover the dish with foil.
• Bake the stuffing for 40 minutes. Remove the foil and bake for another 10 minutes, until slightly crispy on top. Remove the stuffing from the oven and let cool for 15-20 minutes before serving.
• Serve warm.
• Enjoy!

GLUTEN-FREE CRANBERRY STUFFING

Steps:

• Heat waffle iron. In large bowl, stir together baking mix, milk, oil and eggs. Bake batter according to manufacturer's directions for waffle iron. Lay waffles on baking sheet; cool. Cut cooled waffles into 1-inch cubes. Place on baking sheet; cover with paper towel. Dry waffle cubes overnight.
• In 10-inch skillet, melt butter. Cook bacon in butter until bacon is crispy. Remove bacon; set aside. Add onion, celery, salt, pepper and sage to skillet. Cook and stir onion mixture until onion is tender.
• Heat oven to 425°F. Spray 13x9-inch baking dish with nonstick spray.
• In large bowl, stir together waffle cubes, bacon, onion mixture and cranberries. Pour broth over mixture, stirring until all ingredients are moistened. Spoon into baking dish; cover with foil. Bake 30 minutes; remove foil (add more chicken broth if mixture seems dry). Bake uncovered 20 to 25 minutes longer until top is crispy.

GLUTEN-FREE BOMB-DIGGITY STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut bread slices into cubes and spread onto a baking sheet.
• Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
• Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.

GLUTEN-FREE SAUSAGE STUFFING

Steps:

• Chop bread into 3/4" cubes.
• Optional: if bread is very fresh, put in the oven at 250F for about 10-15 minutes to slightly harden.
• In a large skillet, crumble sausage and cook until browned.
• Remove cooked sausage from pan, leaving drippings behind.
• Add 2 tbsp butter to pan.
• Add onion and celery, and cook over medium-low heat until tender.
• In a large bowl, combine bread, sausage, vegetables, and poultry seasoning. To prepare in advance, stop here and refrigerate.
• Mix the eggs into the chicken stock.
• Pour this liquid over the bread mixture and gently stir to mix.
• Pour from bowl into greased 9x13" baking pan.
• Cut remaining butter into small cubes and sprinkle over the stuffing.
• Bake at 375F until crispy on top and liquid has all absorbed into bread, about 35 minutes.

GLUTEN-FREE RAISIN-RYE CORNBREAD SAUSAGE STUFFING

Steps:

• Preheat the oven to 325 degrees F and spread the rye and cornbread cubes out on 2 rimmed baking sheets. Bake until golden and toasted, 20 to 25 minutes. Let cool. Lower the oven to 375 degrees F.
• Cook the sausage meat in a skillet over medium-high heat, breaking up with a spoon, until browned, 5 minutes. Set aside.
• Grease a 9- by 13-inch baking dish with butter or gluten-free cooking spray. In a large skillet, melt the butter over medium heat. Add the onion, celery and mushrooms; season with salt and pepper, and cook until softened and the liquid has evaporated, about 10 minutes. Transfer to a large bowl. Add the toasted rye cubes, toasted cornbread cubes, cooked sausage and about 3/4 teaspoon salt and 1/4 teaspoon pepper.
• In a medium bowl, whisk together the broth, cream, eggs, raisins, parsley and caraway seeds; pour over the bread mixture and toss to evenly coat. Transfer to the prepared baking dish and bake, uncovered, until golden, about 30 minutes. Serve immediately.

GLUTEN-FREE STUFFING/DRESSING

Steps:

• Cube bread and spread out on baking trays. Toast in oven until toasted (20 minutes @ 325').
• Brown sausage meat. Drain fat. Move sausage to a large mixing bowl.
• Add onions to pan with some butter. Saute onions 2-3 minutes. Add celery. When soft, move onions and celery to mixing bowl.
• Add mushrooms to pan with some butter. Saute mushrooms until cooked. If too much liquid forms in the pan, pour liquid into mixing bowl with other ingredients. When mushrooms are done, pour into mixing bowl.
• Add poultry seasoning, salt and pepper to mixing bowl. Stir.
• Add bread cubes. Stir until well combined.
• Place mixture into a large oven-proof bowl or casserole dish.
• Slowly pour stock over the stuffing making sure all areas are covered.
• Bake at 325' for 2 hours.
• Check after 1 hour and add more stock if the mixture seems too dry.

GLUTEN FREE RICE CHICKEN STUFFING

Steps:

• Combine water, chicken bouillon granules, minced onion, butter, celery flakes, parsley, salt, sage, and thyme in a microwave-safe 2-quart container. Heat in microwave oven on high until boiling, 2 to 3 minutes. Remove from microwave, stir rice into the liquid, and cover. Let rice stand until liquid is absorbed, 5 to 8 minutes. Stir well and serve.

GLUTEN-FREE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish.
• Spread butter onto both sides of each bread slice; arrange on baking sheets.
• Bake in the preheated oven until bread is toasted, 5 to 10 minutes.
• Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Crumble bread into a large bowl; mix in sage, celery salt, and black pepper.
• Heat remaining butter in a saucepan over medium heat. Cook and stir onion, apple, celery, and mushrooms in the hot butter until tender, 5 to 10 minutes.
• Stir onion mixture into bread mixture; add turkey, chicken broth, and cream. Gently stir until mixture is evenly combined; spread into the prepared baking dish and cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and cook until top is browned, about 20 minutes more.

GLUTEN FREE NO-HASSLE HOLIDAY STUFFING

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Spread bread cubes onto 2 baking sheets.
• Bake in the preheated oven until completely dry, about 2 hours. Transfer bread cubes to a large bowl.
• Melt 1/2 cup butter in a large saucepan over medium heat; saute onions, apples, and celery, stirring occasionally, until tender, about 10 minutes. Add chicken broth and poultry seasoning and simmer until flavors blend, about 5 minutes. Pour mixture over bread cubes and toss to coat; season with salt and pepper. Cover bowl with plastic wrap and set aside for liquid to absorb, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove cover from bowl and transfer bread cube mixture to a 9x13-inch casserole dish. Drizzle 1/2 cup melted butter over bread cube mixture.
• Bake in the preheated oven until golden brown, about 20 minutes.

GLUTEN FREE SAUSAGE AND SAGE STUFFING

Steps:

• Fry sliced onion in butter until it's turning golden then add apple diced for 1 min to soften
• Chop off crusts on bread and use mixer to make breadcrumbs
• Add onion mixture to breadcrumbs and chop up slightly to make more chunky mix then add sausagemeat
• Roll into balls or stuff loosely into Turkey neck
• Roast with Turkey fo 30 mins

GLUTEN-FREE WHOLE-GRAIN STUFFING SQUARES

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish. Place the cooled breadcrumbs in a large bowl. In a large skillet, heat 1 tablespoon oil over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the breadcrumbs.
• Add 3 tablespoons oil, the onion, salt and pepper to the skillet. Cook over medium heat, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the breadcrumb mixture. Add the carrots, celery and baking soda to the bowl and mix well. Stir in the eggs. Spoon the mixture into the prepared dish and spread evenly; bake until browned, 25 to 30 minutes. Let cool for 5 minutes; cut into 16 squares.

GLUTEN-FREE CORNBREAD STUFFING

Steps:

• 1 WEEK IN ADVANCE: Crumble cornbread and place in a large roasting pan. Turn once daily to ensure most of it gets stale. This concentrates the flavor and wont taste stale once it's rehydrated with chicken stock.
• DAY OF: Combine bread crumbs and stale cornbread in the roasting pan.
• Dice and sautee veggies in a little olive oil (or butter) and combine with cornbread mixture.
• Boil cranberries in hot water till they just barely start popping(you'll hear it, it sounds like microwave popcorn). Immediately strain and combine with cornbread.
• Preheat oven to 350 degrees.
• Sautee the bacon till cooked. Pour grease and bacon into the cornbread mix.
• Add optional ingredients to cornbread mixture.
• Season to taste.
• Mix cornbread mixture thoroughly.
• Add enough chicken stock to moisten stuffing until it clumps up under light mixing. Do not over add!
• Bake for about 2 hours. Periodically mix to ensure the stuffing doesn't get soggy on the bottom or burnt on top. Add chicken stock as needed to keep stuffing from completely drying out.