Gluten-Free Stuffing Recipe
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5.0
33 reviews
Excellent
Gluten-Free Stuffing Recipe
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This Gluten-Free Stuffing is savory, hearty and perfect for Thanksgiving. Seasoned with herbs, spices, sausage, apples, and cranberries.
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Ingredients
- 4 Schar brand gluten-free Ciabatta rolls (1 pack, cut into 1" cubes)
- 4 lices whole wheat gluten-free bread cubed
- 1 pound sage sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon dried sage
- 1/2 tablespoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 Fuji or pink lady apple cored and chopped
- 2/3 cup dried cranberries Craisins work great!
- 1/4 cup chopped fresh parsley
- 1 2/3 cups GF chicken stock or to taste
- 1/2 cup butter melted
- 1/2 cup slivered almonds or walnuts or any kind of nuts chopped (optional)
Instructions
- Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add the celery, sage, rosemary, and thyme. Cook, stirring for 2-3 minutes.
- Pour sausage mixture over bread in bowl and add apples, cranberries, parsley, and almonds (optional).
- Drizzle with half of the GF chicken stock and melted butter and toss until evenly coated. Add remaining stock and butter as needed to reach desired stuffing consistency.
- Spoon into a 9×13 baking dish and bake, covered for 40 minutes, then uncover and bake for another 15 minutes.
Notes
- This recipe has been updated from the original "Gluten-Free Low Calorie Stuffing". Here is the old recipe as originally written:
- Gluten Free Stuffing – Serves about 5 (½ cup per serving – 82 Calories)
- ¼ cup yellow onion, diced¼ cup celery, diced¼ cup carrots, diced¼ cup mushrooms, chopped2 cups gluten free bread, diced3 fl oz chicken broth, low sodium, organic1 tablespoon herb mixture (see below)Salt and Pepper to taste
- Preheat oven to 350 degrees. In a sauté pan, spray a non stick spray and add the first 4 ingredients. Cook until soft, then move to a mixing bowl. Add the remaining ingredients to the cooked vegetables in mixing bowl andmix thoroughly. Transfer the mixture to a casserole dish- Cover with foil and bake for about 30 minutes.
- Herb Mixture: Serving size 1 tablespoon1 tablespoon thyme, chopped1 tablespoon rosemary, chopped1 tablespoon sage, chopped1 teaspoon garlic, chopped1 teaspoon lemon zest1 teaspoon orange zest1 tablespoon grape-seed oil
- Chop all the herbs. Using a mixing bowl, add the herb mixture. Then stir.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
24g
(8%)
Protein
11g
(22%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
602mg
(25%)
Potassium
226mg
(6%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
633IU
(13%)
Vitamin C
5mg
(6%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 602mg | 25% |
| Potassium | 226mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 633IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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