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Gram's Gluten-Free Stuffing

The moist and flavorful Thanksgiving stuffing you grew up with - only this time, it’s gluten-free.
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Prep 10 minutes
Cook 35 minutes
Air-Dry Time 2 hours
Total 2 hours 45 minutes
Course Sides
Cuisine American
Servings 4 people

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!