This gluten free stuffing is moist and so packed with flavor, you would never know how easy it is to make! Perfect for Thanksgiving or any holiday meal!
I’ve got a super-bad-I’m-a-fail-of-a-food-blogger-how-can-I-look-at-myself-EVER kind of confession to make for you today.
This is the first time I have ever made my own STUFFING.
Like, I used to be that person who thought the only way that I could sing a little stuffing song was to either 1: wait for either Thanksgiving or Christmas when my G-ma would make the BEST STUFFING YOU WILL EVER EAT IN YOUR LIFE.
Or 2. Open up a box.
I can’t lie. Option 2 has happened, UMM, a lot. BUT, you know what. I’m not really ashamed because have you ever actually tried boxed stuffing? It’s SO GOOD. I happily wear my “lover-of-one-boxed-item” badge PROUDLY.
But, there’s a few problems with food from a box besides being, well, from a box. It may be delicious but it’s mostly made of things that make me regret eating it because my tummy gets a major case of the YUCKIES. PLUSPLUSPLUS, it’s not really a recipe. Like, I can’t take a picture of a stuffing box and tell you that I have discovered the most unique and awesome recipe and you’re totally gonna love it forever and always.
See also: it’s not gluten free. Because my stuffing-loving husband recently discovered that gluten makes him feel BAD THINGS, he was feeling a major case of “never-can-I-eat-stuffing-again-how-will-the-Holidays-ever-be-the-same” blues.
It’s a real ailment guys. Web MD said so.
Really though, I am not sure why his brain immediately went to the land of “NOW I CAN’T EAT ALL MY FAVORITE FOODS EVER AGAIN.” Remember the crock pot paleo cookies with chocolate chips where I told that he had a life crisis because his new-found intolerance lead him to believe that he could no longer eat cereal or chocolate chip cookies again?
YEAH. AGAIN. He doubted my ability to gluten-free-ify things (and still have them be, liiike, so TASTY) A-G-A-I-N.
How rude is that?
Because I typically love Mr. FFF (except for the moments when he doubts my skillz in the kitchen) I wanted him to not have to experience the TRAVESTY that would be his life if he did not get to face plant into tender-moist little chunks of bread all mixed with flavor-PACKED carrots, crunchy celery and ALL the garlic that you can possibly imagine x 6. Garlic and I are besties, obvs.
So, I did what any extremely lazy person who creates food for a living would do: I hit up my G-ma on the FACEBOOK and asked her what super-secret-magical thing she does to transform bread and veggies into the food that I dream about every day of the year that I am not eating it. So, like, 363 days of the year.
My stuffing love runs DEEP peeps.
And you know what she said? “Oh, I don’t actually have a recipe. I just sauté the veggies, mix them with the bread and add chicken broth until it’s moist, and then season to taste and bake it.”
Like no measurements. Not even a BAKING TIME. Typical grandma right? She doesn’t need to write stuff down because it’s made with L-O-V-E or whatever.
Here I was thinking I was gonna get off easy for once and shove delicious, Thanksgiving food into your hungry mouths without having to WORK.
NOPE. Gonna have to put my aforementioned SKILLZ to actual work.
#Firstworldproblems FOR REAL.
BUT, you guys, low and behold, I went into the kitchen (and dragged the husband along with me) and we stood at the countertop tasting EACH and EVERY bite until we achieved GRANDMA-LEVEL tastiness.
Like, this STUPID EASY side dish full of YUM and comfort and carby-goodness tastes exactly like the stuffing of my previous dreams. Not that it really helps you, because you didn’t have the original to compare it to.
Just know this: You will like it. Like, a lot. You might even be the kind of person who forgoes those ah-may-zing leftover turkey sandwiches because stuffing leftovers are so much more your jam these days.
I pinky-promise it could happen.
P.S. protip: after your face is full of stuffing, end Thanksgiving dinner with some paleo pecan pie bars.
Only good life choices happening here.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Easy Gluten Free Stuffing
- 3 Tbsp Olive Oil
- 2 Cups Onion finely chopped
- 2 Cups Celery finely chopped
- 1/4 Cup Garlic minced
- 1 Loaf Gluten Free White Sandwich Bread cut into large cubes* (about 14 slices)
- 1 2/3 Cup Chicken broth ** NOT reduced sodium
- 4 tsps Fresh parsley minced + additional for garnish
- 1 tsp Poultry seasoning
- 1/2 tsp Sage powder
- Preheat your oven to 350 degrees and spray a casserole dish with cooking spray. Set aside.
- Heat the olive oil in a large pan over medium/high heat. Add in the chopped onion, celery and garlic and cook, stirring frequently, until golden brown and soft, about 8-10 minutes
- Place the cut bread cubes into a large mixing bowl, and add in the cooked onion mixture. Toss to mix well and evenly coat the bread in the onion mixture.
- Pour the chicken broth over the cubes and gently mix until they're evenly moistened.
- Add in the fresh parsley, poultry seasoning, sage powder and a few pinches of pepper and gently toss to mix the spices evenly among the bread cubes. Transfer to the prepared casserole dish.
- Bake until the top of the stuffing is lightly crisp and golden brown, about 50-60 minutes.
- Garnish with additional fresh parsley, if desired and DEVOUR!
* I cut each slice into 9 pieces, so 2 slices across each bread slice each way
**I do typically prefer using reduced-sodium broth, but not here. Yes, it has a lot of sodium, but it gives it the FLAVAH. It's Thanksgiving, live a little. 🙂
FOR THIS RECIPE, I RECOMMEND:
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Weight Watchers Points Per Serving: Points+: 4. Old Points: 4
Want more healthy Thanksgiving side dish ideas?
Gluten free stuffing from around the web:
Paleo, Low-Carb Stuffing – Healthful Pursuit
Gluten Free Herb Stuffing with Brussels Sprouts and Cranberries – Heartbeet Kitchen
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