Gluten-Free Stuffing Recipe
User Reviews
5
Gluten-Free Stuffing Recipe
Description
Gluten-Free Stuffing Recipe uses a blend of gluten-free bread cubes, including ciabatta and whole wheat, toasted to give a firm base. The sausage is browned along with onions and celery, then seasoned with dried sage, rosemary, and thyme, infusing the dish with a traditional stuffing flavor. Adding chopped apples and dried cranberries introduces a subtle sweetness and balance to the savory sausage. Parsley and optional nuts provide freshness and added crunch. The mixture is moistened with chicken stock and melted butter, ensuring the stuffing stays tender once baked.
The stuffing is baked covered initially to meld the flavors and soften the bread, then uncovered towards the end for a lightly crisped top. This method ensures both a tender interior and pleasant texture contrast on top.
This recipe updates a prior low-calorie version, enhancing flavor complexity with sausage and herbs while maintaining gluten-free integrity. It serves about five and works well as a side dish for poultry or pork meals during festive occasions or family dinners.
For the best results, toast the bread cubes evenly and add stock gradually to achieve your preferred moisture level. Chopped nuts are optional but add a pleasant texture contrast.
Ingredients
- 4 ciabatta rolls 1 pack, cut into 1" cubes, Schar brand, gluten-free
- 4 lices whole wheat bread cubed, gluten-free
- 1 pound sage sausage
- 1 cup onion chopped
- 1 cup celery chopped
- 1 tablespoon sage dried
- 1/2 tablespoon rosemary dried
- 1/2 teaspoon thyme dried
- 1/2 apple Fuji or pink lady, cored and chopped
- 2/3 cup dried cranberries Craisins work great!
- 1/4 cup parsley chopped, fresh
- 1 2/3 cups chicken stock or to taste, gluten-free
- 1/2 cup butter melted
- 1/2 cup almonds chopped (optional, slivered, or walnuts, or any kind of nuts
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
- Toast bread cubes lightly before mixing to create a sturdy stuffing base.
- Adjust chicken stock to achieve desired stuffing moisture; add gradually.
- Optional nuts such as almonds or walnuts can add texture and flavor.
- This recipe serves about five and is suitable for gluten-free diets.
- Bake covered initially, then uncovered to get a crisp top texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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