FREE Recipe: How to Make Gluten-Free Stuffing
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.
Gluten-Free Thanksgiving Stuffing
1 loaf Easy Gluten-Free Sandwich Bread, cubed and toasted
2 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.)
- Preheat oven to 350 degreesF. Butter an 8-quart casserole dish and set aside. (You could also use a 9x13-inch baking dish.)
- In a medium non-stick saute pan, heat 2 Tablespoons olive oil over medium-high heat.
- 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.
- Transfer the mixture to a large bowl.
- In the same saute pan, heat remaining Tablespoon olive oil.
- Add the chicken liver. Cook for three minutes. Be sure to stir constantly to prevent chicken livers from sticking to the pan.
- Transfer cooked chicken livers to the bowl.
- Add the bread cubes.
- Pour two cups of chicken broth over the stuffing mixture. Stir to combine.
- Once the bread has absorbed all the liquid, add an additional cup of chicken broth. Stir until bread has absorbed all the liquid.
- If bread is still dry, add remaining cup of chicken broth. Stir until the broth is absorbed
- Transfer stuffing to prepared baking pan.
- Top stuffing with 3 Tablespoons of butter.
- Cover and bake for 1 hour or until hot and brown on top.
Cook's Note: How to Cube Bread for Stuffing
- Cut bread into 1/2-inch thick pieces. Cut slices into 1/2-inch cubes.
- 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.)
- Remove toasted cubes from the oven and allow to cool before using in the recipe.