Gluten Free Stuffing: 4 ways!

This is a very simple and easy to make dish. No complicated ingredients, everything is easy to find. Don’t want to use boxed bread cubes? Don’t! I have directions for using your own bread ( homemade or store bought) that will work beautifully with this recipe.

AND…… there are directions for making your own “Stove Top” stuffing!  It doesn’t get any easier than that.

So, add your own twist to this recipe and enjoy the wonderful flavors.

Gluten Free Stuffing

Ingredients:

1 bag (10 oz) Aleia’s Gluten Free Savory Stuffing***

½ onion medium dice (about ½ cup)

2 ribs celery medium dice (about 1 cup)

1 large carrot medium dice (about ½ cup)

5 tablespoons of butter or butter substitute

2 cups gluten free low sodium chicken stock

Equipment: You will need a skillet large and deep enough to hold the vegetables and all the stock. If you have a Dutch oven, I would use that. if you don’t have one, check this one out. It’s gorgeous!

 Directions for oven baking

Heat the oven to 350˚F. In a large skillet or Dutch oven, place over medium heat and melt the butter. Add the onions, celery and carrots. Sauté until vegetables are tender. Add stock and the spice packet, bring to a boil then remove the pan from the heat.

Place stuffing cubes into a large bowl, pour mixture from the pan over the stuffing. Toss lightly until well mixed. Spoon the mixture into a greased casserole dish. Cover with foil and bake for 20 minutes or until hot. For a crispy top, remove foil and bake uncovered for an additional 10 minutes.

If you don’t want the foil to touch your food, place a piece of parchment paper directly on the stuffing first, then cover tightly with foil.

Makes 10 servings

Directions for “stove top” stuffing

In a large Dutch oven, mix 5 tablespoons of butter or butter substitute, 2 cups of gf low sodium chicken or vegetable broth and the herbs and seasoning from the bag. Bring to a simmer and cook for 3 – 5 minutes or until butter is melted. Remove from the heat and gently fold in the stuffing cubes until all are moistened. Cover and let sit for 10 minutes then fluff and serve.

You can reduce the amount by ½ if you want a smaller serving for a family weeknight meal.

Directions to stuff your turkey

In a large skillet or Dutch oven, place over medium heat and melt the butter. Add the onions, celery and carrots. Sauté until vegetables are tender. Add the stock and the spice packet, bring to a boil then remove the pan from the heat. Place stuffing cubes into a large bowl, pour mixture from pan over stuffing. Toss lightly until well mixed.

Spoon the mixture onto a sheet tray and cool. Can be made a day ahead of time. Clean, dry, season and prepare bird or meat to be stuffed. Spoon the stuffing into the cavity of the bird or the pocket of meat. Extra stuffing may be baked alongside according to the recipe above for the oven. Make sure to stuff lightly inside the turkey. If you pack it too tightly it won’t cook all the way through.

Directions to prepare in your Slow Cooker:

In a large skillet or Dutch oven, place over medium heat and melt the butter. Add the onions, celery and carrots. Sauté until vegetables are tender.

Take off the heat and gently fold in the stuffing cubes. Sprinkle with the seasoning packet and gently toss.

Place in a 6-Quart Slow Cooker and pour the gluten free broth over the top.  Gently mix together.

Cover and heat on high for 45 minutes, then reduce the heat to low and cook for 4 to 8 hours.

Want some meat in your stuffing? Try these variations:

Sausage & Mushroom stuffing: add 1 cup sliced mushrooms to the vegetables during cooking. Stir 1 pound cooked and crumbled Gluten Free sweet or hot sausage into the mixture

Sausage (sweet) & Cranberry stuffing: Stir 1 pound of cooked and crumbled Gluten Free sweet sausage into the sautéed vegetables. When adding the stock and 1 cup cranberries

Need to use your own bread cubes? No problem. Make a loaf of gluten free bread or buy your fav at the store.  Cut into cubes that are stuffing size. Place on a baking sheet and toast in a 300 degree oven for 10 to 15 minutes, stirring once or twice. Allow them to cool. You can do this ahead of time and have them ready to go.

Add the following seasonings together and use in place of the seasoning packet:

1 tsp. dried thyme
½ tsp. dried sage
½ tsp. dried rosemary

Then proceed with the directions above for making in the oven, stuffing your turkey, cooking on the stove top or cooking in your slow cooker.

This is a good one!

Have a glorious day!

Kathy

If you need a Dutch oven, here’s a beautiful one made by Crock Pot. I just love the blue color!

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