Description

This gluten-free stuffing recipe offers a deliciously moist and flavorful side dish perfect for Thanksgiving or any festive meal. Using Canyon Bakehouse Heritage Style Honey White bread, this stuffing is seasoned with aromatic herbs like thyme, sage, and rosemary, combined with sautéed onion and celery, and moistened with broth or turkey juices. It can be baked to a golden finish or cooked on the stove for convenience and versatility.

Ingredients

Scale

Bread

1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White bread (or 9 cups bread cubes)

Vegetables & Herbs

1 medium yellow onion, chopped
4 sticks celery, thinly sliced
1 ½ teaspoons dried thyme leaves
½ teaspoon ground sage
½ teaspoon rosemary

Fats & Seasonings

¾ cup butter (or dairy-free butter)
1 teaspoon salt
½ teaspoon pepper

Liquids

2 cups chicken or vegetable broth (3 cups for wetter stuffing) or turkey drippings if stuffing a turkey

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Instructions

Prepare the Bread: Let the bread slices air dry for 1 to 2 hours or up to 2 days depending on how dry it is. Once dried, cut into 1-inch pieces to create bread cubes suitable for stuffing.
Sauté Vegetables: In a Dutch oven over medium heat, melt the butter. Add the chopped onion and thinly sliced celery, cooking until the onion is soft and translucent, about 5 minutes, releasing their natural sweetness.
Add Seasonings: Stir in the dried thyme leaves, ground sage, rosemary, salt, and pepper. Adjust seasonings if desired to enhance the flavor base of the stuffing.
Combine Bread and Vegetables: Add the bread cubes to the pot and mix thoroughly until they are evenly coated with the butter, herbs, and cooked vegetables.
Moisten with Broth: Drizzle the chicken or vegetable broth over the bread mixture and toss to mix well. If you prefer a wetter stuffing, use up to 3 cups of broth; if stuffing a turkey, omit the broth as turkey juices will provide moisture.
Bake the Stuffing: Transfer the mixture into a greased 2.5-quart casserole dish. Bake at 350°F (180°C) for 35 to 45 minutes, until the top is golden and the stuffing is heated through.
Alternative Stove Finish: If not baking, cover the stuffing mixture in the pot and cook on the stove for 3-5 minutes until heated through. Stir, then cook an additional 1-2 minutes or until broth is absorbed and stuffing is moist.

Notes

If you don’t have a Dutch oven, you can use a large boiling pot or pan for cooking the vegetables and combining the ingredients.
The stuffing holds up inside a turkey but tends to be mushy; omit broth when using turkey stuffing as turkey juices will moisten it.
You may use either fresh or stale gluten-free bread cubes for this recipe.
Chicken or vegetable broth can be used interchangeably depending on dietary preferences.
Turkey drippings work well as a substitute for broth, enriching the stuffing’s flavor.
For extra richness, add ½ to 1 pound of cooked sausage to the stuffing mixture before baking.
To finish on the stove, cover and heat until broth is absorbed, skipping the baking step for a quicker preparation.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 3g
Sodium: 450mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg