Print

Cozy Gluten-Free Herb Stuffing: The Best Easy Holiday Recipe

gluten-free herb stuffing - featured image
Print Recipe

This cozy gluten-free herb stuffing is the perfect holiday side dish, with a crispy top, tender interior, and savory herb flavor. It’s quick, easy, and a crowd-pleaser for gluten-free and gluten-loving guests alike.

Ingredients

Scale
  • 1 loaf (about 16 oz) day-old gluten-free bread, cut into ¾-inch cubes
  • 3 tablespoons olive oil or melted butter, divided
  • 1 large yellow onion, finely diced (about 1½ cups)
  • 3 celery stalks, finely diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon fine sea salt
  • 2 cups low-sodium vegetable or chicken broth, gluten-free certified
  • 1 large egg, lightly beaten (or 1 flax egg for vegan)
  • ½ cup dried cranberries (optional)
  • ½ cup toasted pecans or walnuts (optional)
  • ½ cup sautéed mushrooms (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the day-old gluten-free bread into ¾-inch cubes. Spread on a large baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil (or melted butter) and toss gently to coat.
  3. Toast the bread cubes for 10-12 minutes, stirring halfway through, until golden and dry. Remove from oven and let cool slightly. Leave the oven on at 375°F.
  4. While the bread toasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and celery. Cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  5. Stir in the fresh sage, rosemary, thyme, dried parsley, salt, and pepper. Cook for 1 minute, stirring constantly.
  6. Transfer the toasted bread cubes to a large mixing bowl. Add the cooked vegetable-herb mixture and toss gently to combine. If using dried cranberries or nuts, stir them in now.
  7. In a small bowl or measuring cup, whisk together the beaten egg and 1½ cups of the broth. Pour over the bread mixture and toss gently until all cubes are evenly moistened. If it seems dry, add the remaining ½ cup of broth a little at a time. The mixture should hold together when pressed gently.
  8. Lightly grease a 9×13-inch baking dish with butter or cooking spray. Spoon the stuffing mixture into the dish and spread into an even layer. Do not pack down firmly.
  9. Bake for 25-30 minutes, until the top is golden brown and crispy. For a crispier top, broil for 1-2 minutes at the end, watching closely.
  10. Let the stuffing rest for 5 minutes before serving. Serve warm, garnished with fresh herb sprigs if desired.

Notes

For best texture, use day-old sturdy gluten-free bread and double-toast the cubes. Use low-sodium broth to control saltiness. Do not overmix. Let rest 5 minutes after baking. Can be assembled up to 24 hours in advance (refrigerate unbaked, then add 10 minutes to baking time).

Nutrition

Keywords: gluten-free stuffing, herb stuffing, holiday stuffing, Thanksgiving stuffing, gluten-free side dish, easy stuffing recipe

Find it online: https://forkifyfun.com/cozy-gluten-free-herb-stuffing-the-best-easy-holiday-recipe/