Back when gluten-free living was first introduced into our lives, we quickly realized the holidays and meals that would be most affected. Thanksgiving, notably, being one of them. With a holiday centered around pies and stuffing, breads and crisps, there isn’t much room for anyone following a gluten-free diet to fully partake. Which is exactly why my Grandma (the previous hostess of our Thanksgiving celebrations) decided to start making the gluten-forward Thanksgiving staples completely gluten-free.
Hence, this delicious, moist, and totally flavorful gluten-free stuffing. Cooked in a dutch oven with onions and *plenty* of butter, each little cube of bread is crispy and loaded with classic stuffing goodness. Whether you’re hosting your own Thanksgiving, or just wanting to partake in more than the plain turkey and vegetables, give this recipe a try!
Gram’s Gluten-Free Stuffing
Ingredients
- 1 loaf Canyon Bakehouse Heritage Style Honey White Gluten-Free bread (9 cups of bread cubes)
- 3/4 lb Plugra butter (or any good butter)
- 3 medium yellow onions, chopped
- 2 tsp poultry seasoning, or to taste
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 2 cups chicken broth (use homemade if possible)
Instructions
- Preheat the oven to 350℉.
- Slice the bread into cubes and let air dry for 1 to 2 hours OR up to 2 days.
- In a dutch oven over medium heat, melt the butter. Add the onion and cook until it's soft and transluscent.
- Stir in the poultry seasoning, salt, and pepper.
- Add the bread cubes and toss until evenly coated.
- Drizzle the chicken broth (homemade here, if you'd like!) over the bread mixture and toss again until well mixed. Place the lid on the dutch oven and bake at 350℉ for 30 to 45 minutes. We suggest taking a peek at 30 minutes. If the bread is getting brown around the edges, it's nearly done!
- Remove from the oven and toss again to pull any remaining juices from the bottom to the top. Place the lid back on the dutch oven until ready to serve!
