Gluten Free Stuffing Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
• Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
• Bake in the preheated oven until crisp, 12 to 17 minutes.
• Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
• Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

Steps:

• Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.

Steps:

• Cut bread in 3/4" cubes
• Bake at 350 F until dry and crisp.
• Heat vegetable oil in a skillet over medium-high flame.
• Add onion and sautee until it begins to brown.
• Add celery and cook until it softens slightly; remove from heat.
• In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.
• Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan.
• Microwave or heat over medium flame until margarine melts.
• Add to the celery and onion mixture.
• Add bread cubes and poultry drippings.
• Cover and bake for 1/2 hour at 350°F; remove cover and continue baking until brown (may be heated briefly under broiler prior to serving).

Steps:

• Cube bread and spread out on baking trays. Toast in oven until toasted (20 minutes @ 325').
• Brown sausage meat. Drain fat. Move sausage to a large mixing bowl.
• Add onions to pan with some butter. Saute onions 2-3 minutes. Add celery. When soft, move onions and celery to mixing bowl.
• Add mushrooms to pan with some butter. Saute mushrooms until cooked. If too much liquid forms in the pan, pour liquid into mixing bowl with other ingredients. When mushrooms are done, pour into mixing bowl.
• Add poultry seasoning, salt and pepper to mixing bowl. Stir.
• Add bread cubes. Stir until well combined.
• Place mixture into a large oven-proof bowl or casserole dish.
• Slowly pour stock over the stuffing making sure all areas are covered.
• Bake at 325' for 2 hours.
• Check after 1 hour and add more stock if the mixture seems too dry.