Gluten-Free Stuffing Recipe
This Gluten-Free Stuffing is savory, hearty and perfect for Thanksgiving. Seasoned with herbs, spices, sausage, apples, and cranberries.
Servings: 8 servings
Calories: 381kcal
Ingredients
- 4 Schar brand gluten-free Ciabatta rolls (1 pack, cut into 1" cubes)
- 4 slices whole wheat gluten-free bread cubed
- 1 pound sage sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon dried sage
- 1/2 tablespoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 Fuji or pink lady apple cored and chopped
- 2/3 cup dried cranberries Craisins work great!
- 1/4 cup chopped fresh parsley
- 1 2/3 cups GF chicken stock or to taste
- 1/2 cup butter melted
- 1/2 cup slivered almonds or walnuts or any kind of nuts chopped (optional)
Instructions
- Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add the celery, sage, rosemary, and thyme. Cook, stirring for 2-3 minutes.
- Pour sausage mixture over bread in bowl and add apples, cranberries, parsley, and almonds (optional).
- Drizzle with half of the GF chicken stock and melted butter and toss until evenly coated. Add remaining stock and butter as needed to reach desired stuffing consistency.
- Spoon into a 9×13 baking dish and bake, covered for 40 minutes, then uncover and bake for another 15 minutes.
Notes
This recipe has been updated from the original "Gluten-Free Low Calorie Stuffing". Here is the old recipe as originally written:
Gluten Free Stuffing – Serves about 5 (½ cup per serving – 82 Calories)
¼ cup yellow onion, diced
¼ cup celery, diced
¼ cup carrots, diced
¼ cup mushrooms, chopped
2 cups gluten free bread, diced
3 fl oz chicken broth, low sodium, organic
1 tablespoon herb mixture (see below)
Salt and Pepper to taste Preheat oven to 350 degrees. In a sauté pan, spray a non stick spray and add the first 4 ingredients. Cook until soft, then move to a mixing bowl.
Add the remaining ingredients to the cooked vegetables in mixing bowl and
mix thoroughly. Transfer the mixture to a casserole dish- Cover with foil and bake for about 30 minutes. Herb Mixture:
Serving size 1 tablespoon
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped
1 teaspoon garlic, chopped
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon grape-seed oil Chop all the herbs. Using a mixing bowl, add the herb mixture. Then stir.
¼ cup celery, diced
¼ cup carrots, diced
¼ cup mushrooms, chopped
2 cups gluten free bread, diced
3 fl oz chicken broth, low sodium, organic
1 tablespoon herb mixture (see below)
Salt and Pepper to taste Preheat oven to 350 degrees. In a sauté pan, spray a non stick spray and add the first 4 ingredients. Cook until soft, then move to a mixing bowl.
Add the remaining ingredients to the cooked vegetables in mixing bowl and
mix thoroughly. Transfer the mixture to a casserole dish- Cover with foil and bake for about 30 minutes. Herb Mixture:
Serving size 1 tablespoon
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped
1 teaspoon garlic, chopped
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon grape-seed oil Chop all the herbs. Using a mixing bowl, add the herb mixture. Then stir.
Nutrition
Calories: 381kcal | Carbohydrates: 24g | Protein: 11g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 602mg | Potassium: 226mg | Fiber: 2g | Sugar: 8g | Vitamin A: 633IU | Vitamin C: 5mg | Calcium: 29mg | Iron: 1mg