Gluten-Free Stuffing Recipe
When I first started following a gluten-free lifestyle, I was not excited about the holiday season. After all, my all-time favorite Thanksgiving dish was stuffing. My mother makes the most amazing wheat and pumpernickel bread stuffing.
The savory flavors of sage and onions smothered with turkey gravy are pure bliss to my palate. I was depressed during that first GF holiday season, not only because I had just experienced a miscarriage after three years of infertility, but I also felt deprived around the holiday table.
It didn’t take long for me to appreciate the health benefits that my GF lifestyle sparked and learn how to replace my favorite gluten-filled foods with healthier alternatives. Today I have a stash of tasty GF stuffing recipes that are simple and delicious. There are even bagged gluten-free stuffing mixes in the grocery store that fulfill my cravings in a pinch!
I came across a new gluten-free stuffing recipe that incorporates the fall flavors of apples and cranberries – oh yummo! I made it recently and it definitely lived up to my expectations. This stuffing will be on my Thanksgiving table this year. Perhaps it will be on yours too!
- 1 loaf of gluten-free bread (cut into ½ inch cubes)
- 2 Tbsp olive oil
- ¼ cup onion, chopped
- 1 tsp sage
- ¼ tsp marjoram
- ¼ tsp ground black pepper
- pinch sea salt
- ½ cup carrots, chopped
- ¼ cup celery, chopped
- 1 cup apples, peeled and diced
- ¼ cup dried cranberries
- ¼ cup walnuts, chopped
- ¼ cup ground flaxseed meal
- 1 cup gluten-free vegetable or chicken broth
- Preheat oven to 300 degrees.
- Line a cookie sheet with parchment paper. Place cubed bread in a single layer on the cookie sheet (I used Whole Foods Gluten-Free Sandwich Bread). Bake for 25-30 minutes until the bread cubes are crisp and dry.
- While the bread cubes are drying, heat olive oil in a skillet. Add onion and cook until translucent.
- Add spices, carrots, and celery. Saute for 3 minutes then set aside.
- Pour dried bread cubes into a large mixing bowl. Add onion mixture, apples, cranberries, flaxseed, and walnuts and combine gently.
- Slowly add and stir in broth until all cubes are coated. If you like moist stuffing, add another ½ cup of broth before transferring stuffing mixture to a 9 x 13-inch glass baking dish.
- Cover with foil and bake for 30 minutes.
- If you prefer some crunchier bits, remove the foil for the last 1o minutes of baking.
Do you make a gluten-free stuffing during the holidays?