Gluten-Free Classic Stuffing with Gravy
Transform your holiday table with this Gluten-Free Classic Stuffing with Gravy, a flavorful twist on the quintessential side dish. Perfect for those with dietary needs, this hearty recipe combines toasted gluten-free bread cubes, buttery sautéed vegetables, and an aromatic blend of fresh herbs like sage, rosemary, and thyme. Tossed in a savory broth and baked to golden perfection, this stuffing offers the ideal balance of crunchy edges and tender, flavorful bites. A rich, homemade gluten-free gravy completes the dish, delivering indulgent, velvety goodness that’s guaranteed to impress your guests. Whether you’re hosting Thanksgiving or a casual family dinner, this gluten-free stuffing recipe is the ultimate crowd-pleaser that ensures nobody feels left out of the holiday feast experience.
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Recipe Information
Ingredients
- 14 cups gluten-free bread
- 1 cup unsalted butter
- 2 medium onion, diced
- 4 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, leaves only
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 cups gluten-free chicken broth
- 2 eggs, beaten
- 0.25 cup gluten-free all-purpose flour
Instructions
Preheat the oven to 350°F (175°C).
Cut the gluten-free bread into 1-inch cubes and spread them out onto a large baking sheet. Toast in the preheated oven for 15 minutes or until dried and lightly golden, stirring halfway through. Remove from oven and let cool.
In a large skillet over medium heat, melt the butter. Add the diced onion, chopped celery, and minced garlic. Sauté for about 10-12 minutes, or until the vegetables are tender and the onions are translucent.
Stir in the chopped parsley, sage, thyme, and rosemary. Cook for an additional 1-2 minutes until the herbs are fragrant.
In a large mixing bowl, combine the toasted bread cubes with the sautéed vegetables and herb mixture. Add salt and pepper to the mixture.
In a separate bowl, whisk together the gluten-free chicken broth and beaten eggs. Pour this over the bread mixture, tossing gently until the bread is evenly coated and starts to soak up the liquid.
Transfer the mixture into a greased 9x13-inch baking dish, pressing gently to compact a bit. Cover with foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for another 15-20 minutes, or until the top is lightly browned and crisp.
For the gravy: In a small saucepan, melt 1/4 cup of butter over medium heat. Whisk in the gluten-free all-purpose flour, stirring constantly for 1-2 minutes to form a roux.
Gradually pour in 2 cups of the gluten-free chicken broth, whisking continuously to prevent lumps. Increase heat to medium-high and bring to a simmer. Cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.
Serve the stuffing warm, topped with the gluten-free gravy.
Nutrition Facts
Calories |
9892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.1 g | 386% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 20484 mg | 891% | |
| Total Carbohydrate | 1786.2 g | 650% | |
| Dietary Fiber | 110.8 g | 396% | |
| Total Sugars | 110.2 g | ||
| Protein | 219.7 g | 439% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2713 mg | 209% | |
| Iron | 57.0 mg | 317% | |
| Potassium | 3294 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
