This gluten free herb stuffing will not disappoint. The fresh herbs make this recipe stand out and when combined with a buttery sauce, it is sure to be a hit at the Holiday table. No one has to know it's gluten free. This recipe was adapted so my family members with Celiac disease could enjoy all their holiday favorites safely. It can also be vegetarian if vegetable broth is used. This recipe works great in a cast iron skillet or in a glass baking dish. I used my Gluten Free Pull-Apart Rolls on this blog for the bread cubes.
Gluten Free Herb Stuffing
Ingredients
- 8 cups Gluten Free Bread, cubed (I use my roll recipe)
- 1 medium Onion, diced
- 1 cup Celery, chopped
- 1/2 cup Butter
- 3 cups Chicken or Vegetable Broth
- 1/2 cup Parsley, finely chopped (no stems)
- 1/8 cup Sage, finely chopped
- 1 1/2 tsp Thyme (leaves only) finely choped
- 1 Tbs. Rosemary, finely chopped
- 2 Eggs, beaten
- 1 tsp Salt
- 1 tsp Pepper
Instructions
1. Cut day old bread into cubes. You can do this ahead of time. Put bread on cookie sheets and spread it out to a single layer. Cook at 250 degree for 45-60 min or until toasted and crunchy like croutons.Remove from oven and increase temperature to 350 degrees. Set aside.2. In a 10 inch cast iron skillet melt butter over medium heat. Add onion and celery. Cook until tender..3. In a large bowl, combine onion mixture, bread cubes, broth, eggs, parsley,sage, thyme, rosemary and salt and pepper. Spoon into 10 inch cast iron skillet or 13 x 9 glass baking pan.4. Cover with foil and bake for 20 minutes. Uncover and bake until lightly browned, about 20-25 minutes.
Details
Prep time: Cook time: Total time: Yield: 8-10 servings