Gluten Free Chicken and Dressing Casserole Egg Whites

Gluten-Free Stuffing! Easy, classic stuffing — full of flavor and perfect for your holiday feasts!

Looking for the best gluten-free stuffing recipe? You've found it! Check out my tips and tricks for making incredible stuffing for any meal.

The Thanksgiving table wouldn't be complete without savory, moist stuffing! If you ask me, turkey and cranberry sauce doesn't taste the same without it!

Thankfully, you don't have to miss out on this classic holiday side dish if you're on a gluten-free diet. In fact, this easy gluten-free stuffing might just be the best stuffing you've ever tried!

I love the savory flavors of onion, celery, sage, thyme, and chicken stock all mixed together with toasted bread cubes. And thanks to a few tricks, this gluten-free stuffing doesn't turn out soggy. Instead, it's the perfect combination of toasted, moist, flavorful bread.

It's the best accompaniment to any holiday meal!

Why You'll Love this Recipe

• Savory and flavorful
• Perfectly moist stuffing — never soggy!
• Perfect for holiday dinners
• SO much better than boxed stuffing!

Ingredients

Here's what you'll need to make this gluten-free stuffing:

• Gluten-free soy sauce and chicken stock: Chicken broth and the secret ingredient — a teaspoon of gluten-free soy sauce — give this stuffing that deep, savory flavor everyone wants from stuffing. The soy sauce is optional, but really takes the savory flavor to the next level!
• Garlic: For best results, use fresh garlic and a garlic press to bring out the best flavors.
• Onion and celery: Onion and celery are essential for adding texture and flavor to this gluten-free stuffing.
• Butter: Melted butter is used to saute the onion and celery, and it adds richer flavor to the stuffing recipe.
• Gluten-free bread: Use your favorite gluten-free white bread for this recipe. Any kind will do! Gluten-free stuffing is typically made with stale bread, but you can toast fresh bread to get the same results.
• Eggs: Adding a few large eggs to the liquid mixture helps to hold everything together. Good stuffing should be cohesive, but not one big gloop. The eggs help to make this stuffing the consistency of bread pudding.
• Olive oil: Olive oil is drizzled over the bread cubes before toasting to help them crisp up and have better flavor.
• Salt and spices: Dried thyme, sage, salt, and pepper make this gluten-free stuffing extra special. These are the classic spices for Thanksgiving dinner!

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How to Make GF Stuffing

• Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine.

• Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.

• Melt butter in a large skillet over low to medium heat. Add the onion, celery, and ¼ teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, ¼ teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.
• **To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
• Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering.

• Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.

• Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine.

• Pour into a prepared baking dish and cover tightly with tin foil.

• Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden brown and toasted on top. Serve and enjoy!

Storage/Make-Ahead Instructions

• To store: Store leftover holiday stuffing in the baking dish covered with plastic wrap, or in an airtight container. Refrigerate and keep for up to five days.
• To make ahead: Follow the recipe until after you've sauteed onions and celery. Then store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature. When ready to bake, continue following the recipe as usual.

FAQs

Does Pepperidge Farm make gluten-free stuffing?

No, Pepperidge Farm stuffing is not gluten-free. The Classic Cornbread Stuffing is made from wheat flour and malted barley flour, which both include gluten.

Does Stove Top Stuffing come in gluten-free?

No, Stove Top does not have a gluten-free stuffing mix. As with most boxed stuffing brands, their product is made with wheat flour as the main ingredient. Since wheat flour contains gluten, it isn't conducive to a gluten-free diet.

Can Celiacs eat stuffing?

People with Celiacs disease can't eat traditional stuffing, since it's made from wheat bread that contains gluten. However, gluten-free stuffing is completely safe to eat.

Expert Tips & Tricks

• Toast the bread! Toasting gluten-free bread for stuffing is key. Traditionally homemade stuffing is made with day-old bread that has had a chance to dry out. The amount the bread dries out can depend on the humidity of where you live, how old the bread is, etc. Toasting the bread is faster and guarantees a good texture (and toasty flavor) every time.
• Saute the onions/celery. Sautéing helps them soften and releases all their flavors. Nobody wants stuffing with crunchy vegetables!
• Bake covered then uncovered.Baking this stuffing covered helps it to set and the flavors to meld. I also like to finish baking the stuffing uncovered so the top gets crusty and toasty.
• Customize it. When if comes to stuffing people like to add all kinds of things. I actually prefer simple stuffing so I kept this recipe classic, but you could easily add sauteed mushrooms, cranberries, apples, or a little cooked sausage, if you like.
• Make it dairy-free. Use vegan butter in place of the regular butter for dairy-free versions of this gluten free stuffing.
• Make it soy-free. Omit the soy sauce.

You may also like my recipes for gluten-free cornbread stuffing and gluten-free scalloped potatoes for more gluten-free sides.

I hope you love this classic stuffing recipe as much as we do! If you try this gluten-free stuffing, be sure to leave me a comment/rating below. I'd love to hear from you!

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• ▢ 1 loaf gluten-free bread, 12oz-18oz, sliced into small cubes
• ▢ 2 tablespoons olive oil
• ▢ ¼ cup butter
• ▢ 1 large onion, chopped (1 ¼ cups)
• ▢ 3 stalks celery, chopped (1 cup)
• ▢ 2 cloves garlic, minced
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon ground sage
• ▢ ¼-1/2 teaspoon ground pepper
• ▢ salt
• ▢ 1 teaspoon gluten-free soy sauce, optional
• ▢ 2 eggs
• ▢ 1 ½ cups chicken stock

• Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.

• In a skillet over medium-low heat, add the butter and melt. Add the onion,celery, and ¼ teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, ¼ teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.

• **To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.

• Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.

• Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9×13 baking dish and cover tightly with tin foil.

• Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!

MAKE IT DAIRY-FREE: Use vegan butter in place of the regular butter.

MAKE IT SOY-FREE: Omit the soy sauce.

Most of this stuffing can be made in advance. I like to toast the bread and make the celery/onion mixture the night before. Let the bread sit at room temperature until the next day and refrigerate the onion/celery mixture. Then just make the egg/stock mixture, mix everything together and bake!

Calories: 262 kcal | Carbohydrates: 26 g | Protein: 5 g | Fat: 14 g | Saturated Fat: 4 g | Cholesterol: 66 mg | Sodium: 354 mg | Potassium: 82 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 360 IU | Vitamin C: 1.2 mg | Calcium: 74 mg | Iron: 0.7 mg

NUTRITION INFORMATION:

Calories: 262 kcal

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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Source: https://meaningfuleats.com/easy-gluten-free-stuffing-dairy-free/

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