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–+ servings

Gluten-Free Stuffing

Prep Time 20 minutes
Cook Time 53 minutes
Total Time 1 hour 13 minutes
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Servings

8 Servings

Ingredients

  • 1- pound gluten-free bread loaf
  • 1 cornbread loaf mix or recipe
  • 2 tablespoons extra virgin olive oil
  • 1 to 2 celery stalks finely diced
  • 1 small onion or shallot finely diced
  • 3 tablespoons white cooking wine
  • 1 tablespoon poultry seasoning
  • 1 teaspoon dried ground thyme
  • Pinch ⅛ teaspoon onion powder
  • Pinch ⅛ teaspoon garlic powder
  • 1 tablespoon freshly chopped parsley or 1 teaspoon dried parsley
  • Kosher salt
  • Freshly ground black pepper
  • 3 to 4 tablespoons vegan butter
  • 2 to 3 cups low-sodium chicken or vegetable broth warm (not hot)
  • 2 eggs

Instructions

  • Preheat oven to 350°F. Lightly oil a 9-x9-inch casserole dish.
  • Cut breads into 1-inch cubes and toss with 1 tablespoon extra virgin olive oil, half of poultry seasoning, salt, and pepper. Spread out on a parchment paper-lined baking sheet; bake at 350°F for 12 minutes.
  • Place toasted bread cubes in a large bowl. 
  • Heat 2 teaspoons evoo in a large sauté pan over medium. Cook celery and onion or shallot for 2 to 3 minutes, or until wilted. 
  • Add wine, and cook until it begins to evaporate. 
  • Add remaining poultry seasoning, thyme, garlic powder, onion powder, vegan butter, parsley, salt, and pepper. Sauté 2 to 3 minutes, or until seasonings become fragrant.
  • Pour vegetable mixture over bread cubes in bowl; gently fold to mix. 
  • Pour warm broth and eggs over stuffing mixture; fold in. Set aside for 10 minutes.
  • Spoon mixture into prepared casserole dish. If stuffing seems too dry, add a little more broth; it should be damp, but not overly wet. Drizzle top lightly with evoo.
  • Bake at 350°F for 35 minutes, or until top is crusty and brown, and stuffing is cooked through. 
  • Finish with drizzle of evoo, salt, and pepper. Cool slightly before serving.