We all have our favorite holiday dishes. Dishes that have so many fun, good memories associated with them. This dish is not an exception. My favorite dish on Thanksgiving pre-Celiac Disease was stuffing. In all honesty that is surprising because as a child I was a very picky eater.
Since going gluten-free my family has adapted some of our favorite recipes to make them gluten-free. This is one of them. I remember making a similar full gluten stuffing in my aunt’s house in Charlotte. I’m glad that when I make this I can think back on all of those great memories with my family.
This recipe is really easy to make and I guarantee will be a crowd pleaser whether or not your guests are gluten-free. I truly believe it is that good. And I know it is because it has wowed many of my gluten-eating family members. It is a bit time consuming with the chopping of the vegetables, but my advice find some help. Cooking with others will be something you can remember for a long time.
So without further ado… The Best Gluten-Free Holiday Stuffing!
Gluten-Free Holiday Stuffing
Have you been missing holiday stuffing since going gluten-free? This recipe is adapted from my family's stuffing recipe that I fell in love with pre-Celiac Disease. Enjoy this delicious side dish with your holiday meal, or anytime really. In my opinion the best way to make this recipe is with a few helpers. I loved helping make this recipe with my family members at Thanksgivings in North Carolina.
- 1 lb. original pork sausage
- 1 loaf of your favorite gluten-free white bread
- 1/2 large onion diced
- 2 green bell peppers diced
- 5 celery stalks diced
- 2 large eggs
- 1 stick or 1/2 cup of butter
- 2 1/2 cups gluten-free turkey stock (can substitute chicken stock)
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
1. Dry bread in oven on baking sheet on lowest oven setting. Turn frequently and remove when completely dry and evenly toasted. If you are short on time you could also toast the bread in a toaster. Drying in the oven is my preference.
2. Brown sausage in skillet breaking up chunks as it cooks through. Season with 1/4 tsp. salt and a dash of pepper. After fulling cooking sausage, drain excess grease.
3. Break bread into crouton sized chunks.
4. Sauté onion and celery in skillet with 1 tbsp. butter.
5. In a large mixing bowl mix onion, celery, green pepper, eggs, sausage, remaining salt and pepper. Using your hand here is honestly the easiest way we've found to mix all ingredients evenly. Just make sure to wash your hands well before and after this step.
6. Melt remaining butter and add to mixture.
7. Slowly add in toasted bread pieces.
8. Mix in turkey stock.
9. Spoon mixture into greased 13 x 9 pan. Cover with aluminum foil.
10. Cook at 350°F for 45 minutes covered.
11. Uncover and cook for an additional 15 minutes.
12. Let rest uncovered for at least 15 minutes after cooking.
Make sure the turkey stock you find is in fact gluten-free. If you cannot find one that is gluten-free, chicken stock works greats as a substitute. You can use this recipe to stuff a holiday turkey if you choose to. In that case you would complete steps 1-8 and then transfer into the bird. I enjoy making it as a side dish because it gets a bit crispy on the top. If you avoid pork for any reason, you can substitute turkey or chicken sausage in this recipe. To make dairy free, use a dairy free butter substitute. I have not personally tried this at this point, if you do let me know in the comments how it turns out. Lastly, this is my first recipe on my website so I hope you all enjoy it as much as I do. Please leave any and all comments so that I can improve and help others make delicious gluten-free food.