HomeClasses and AppearancesContact UsOne to One with ElizabethMember Area
Baking and Cooking Tips
All Recipes
Breads, Quick
Breads, Yeast
Breakfast Recipes Brownies/Bar Recipes
Cake Recipes
Cookie Recipes
Cracker Recipes
Dessert Recipes
Free Recipes!
Holiday Cookie Recipes
Holiday Recipes
Main Course Recipes
Pasta Recipe
Pie Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes

Home | Free Recipes! | FREE Recipe: How to Make Gluten-Free . . .

FREE Recipe: How to Make Gluten-Free Stuffing

Printer-Friendly Format

Thanksgiving is coming! Last week, I taught two bread classes. During each of the classes students asked if I had a "good" recipe for Thanksgiving stuffing. I don't have a "good" recipe; I have a great recipe! And, like all of my recipes, this stuffing is really easy to make. If you've never made gluten-free stuffing before, this is the perfect recipe to start with!

Strictly speaking, this isn't a stuffing recipe. It is a dressing recipe because I don't stuff it into a bird. The food safety part of my brain doesn't like stuffing a bird. So, I bake it in a casserole dish.

Use the recipe below as a guide. If your favorite Thanksgiving stuffing includes other vegetables, use them! This recipe is really forgiving.

One last thing. I use chicken liver in this recipe. Now I know that many people aren't wild about chicken liver. If you don't like liver. Leave it out. With or without liver, this is a mighty tasty gluten-free stuffing.

Enjoy it!

Gluten-Free Thanksgiving Stuffing

1 loaf Easy Gluten-Free Sandwich Bread, cubed and toasted

 stalks celery, chopped (about 1 cup chopped)

1 medium onion, diced (about 1 cup diced)

3 cloves garlic, minced (about 1 Tablespoon minced)

3 Tablespoons olive oil, divided

1/2 teaspoon dried basil

1/4 teaspoon dried oregano

1/8 teaspoon dried thyme

1/8 teaspoon freshly ground black pepper

1/4 teaspoon Kosher salt

10 ounces chicken liver, chopped

4 cups gluten-free chicken broth (I use Progresso 100% natural broth.)

  1. Preheat oven to 350 degreesF. Butter an 8-quart casserole dish and set aside. (You could also use a 9x13-inch baking dish.)

  2. In a medium non-stick saute pan, heat 2 Tablespoons olive oil over medium-high heat.

  3. Add the celery. Cook for two minutes. Add the onions. Cook for two minutes. Add the garlic and dried herbs, ground pepper and salt. Cook until vegetables are translucent.

  4. Transfer the mixture to a large bowl.

  5. In the same saute pan, heat remaining Tablespoon olive oil.

  6. Add the chicken liver. Cook for three minutes. Be sure to stir constantly to prevent chicken livers from sticking to the pan.

  7. Transfer cooked chicken livers to the bowl.

  8. Add the bread cubes.

  9. Pour two cups of chicken broth over the stuffing mixture. Stir to combine.

  10. Once the bread has absorbed all the liquid, add an additional cup of chicken broth. Stir until bread has absorbed all the liquid.

  11. If bread is still dry, add remaining cup of chicken broth. Stir until the broth is absorbed
  12. Transfer stuffing to prepared baking pan.
  13. Top stuffing with 3 Tablespoons of butter.
  14. Cover and bake for 1 hour or until hot and brown on top.

Serves 6

Cook's Note: How to Cube Bread for Stuffing

  1. Cut bread into 1/2-inch thick pieces. Cut slices into 1/2-inch cubes.
  2. Toast cubes, in a 350 degree F oven, until golden brown and dry. (For one loaf of bread, I use two large baking sheets. I don't like to crowd the pan with bread cubes.)
  3. Remove toasted cubes from the oven and allow to cool before using in the recipe.

Printer-Friendly Format