The Best Gluten Free Stuffing
This gluten-free stuffing is simply the best! It's made with gluten-free sourdough bread and all of the traditional stuffing ingredients that you know and love.
Ingredients
- 1 16 oz loaf gluten-free bread I use this bread srsly GF bread
- 3 tbsp melted ghee divided
- 1 yellow onion diced
- 3 stalks celery chopped
- 1 ¼ cup chicken broth
- 1 egg
- ¼ cup dried cranberries
- 1 tsp salt
- ¼ tsp black pepper
- 2 tsp fresh thyme
- 2 tsp fresh rosemary leaves
- 1 tsp dried sage
- 1 tbsp fresh parsley chopped
- 3 cloves garlic minced
Instructions
- Preheat the oven to 375 F and lightly grease an 8x8" casserole dish.
- Using a medium skillet, heat 1 tbsp of ghee over medium heat. Add the onion and celery and saute for 5-6 minutes or until lightly tender. Set aside.
- Chop the bread loaf into 1" cubes and set aside in a large bowl.
- In a smaller bowl, whisk the broth, 2 tbsp of melted ghee, and egg together until fully incorporated. Set aside.
- Pour the broth mixture into the bowl with the bread cubes and add the celery, onion, dried cranberries, and seasonings. Toss the entire mixture together with a rubber spatula, ensuring that the bread is well coated and the mixture is fully combined.
- Add the stuffing mixture to the baking dish and cover. Bake in the preheated oven covered for 30 minutes. Remove the cover and bake for another 10-15 minutes or until the bread is golden brown.
- Serve with a serving spoon as a side.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
This particular recipe isn't AIP, but I have an AIP "corn"bread stuffing!
Nutrition
Serving: 1serving | Calories: 309kcal | Carbohydrates: 42g | Protein: 6.9g | Fat: 13.1g | Fiber: 4.6g