Classic Gluten-Free Stuffing
This classic gluten-free stuffing gets its sweetness from a diced apple, and its texture from drying the bread properly and adding the broth gradually, so the center stays moist without turning soggy. Dairy-free and vegan swaps are easy, too.
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Ingredients
- 6 tablespoons unsalted butter - divided
- 1½ cups diced yellow onion - from 1 large onion
- 1 cups diced celery - from 3 stalks
- 1 cup granny smith apple - peeled and diced
- 1 lb gluten-free bread - cubed and dried (about 10 cups total)
- 2 tablespoons fresh sage - chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups gluten-free chicken broth - or vegetable stock
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Instructions
- Preheat oven to 350°F. Grease a 9x13-inch baking dish.
- Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
- Add 1½ cups diced yellow onion and 1 cups diced celery. Cook 5-7 minutes, stirring occasionally, until softened and transparent.
- Add 1 cup granny smith apple and cook 3-5 minutes more until it just starts to soften.
- Transfer the mixture to a large bowl. Add 1 lb gluten-free bread, 2 tablespoons fresh sage, ½ teaspoon salt, and ¼ teaspoon ground black pepper, and toss to combine.
- Pour in 2 cups gluten-free chicken broth about half a cup at a time, tossing between additions until the bread is moist throughout but not soggy.
- Spread the mixture in the prepared dish and dot with the remaining 2 tablespoons unsalted butter.
- Cover tightly with foil and bake at 350°F for 30 minutes. Uncover and bake 10-15 minutes more until the top is golden brown and the center reaches 165°F.
- Let cool 5-10 minutes before serving.
Notes
- Gluten-Free Note: This recipe is gluten-free because gluten-free bread is used in place of regular bread. Double check your bread and broth labels, too. Some brands include ingredients that aren't gluten-free.
- Dairy-Free Option: Swap in dairy-free butter.
- Vegan Option: Use dairy-free butter and vegetable broth in place of chicken broth.
- Storage: Keeps in the fridge for 3-4 days. See the storage section above for reheating and freezing instructions.
Nutrition
Calories: 172kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 450mg | Potassium: 134mg | Fiber: 2g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 4.2mg | Calcium: 62mg | Iron: 1.5mg
