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Gluten Free Thanksgiving Stuffing

Lindsey Cochran
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Side Dish
Servings 6

Equipment

  • 1 Cast Iron Skillet

Ingredients
  

Bread Prep

  • 1 loaf gluten free bread
  • 2 tablespoons olive oil
  • pinch of salt and pepper

Dressing

  • 1 stick butter
  • 1 sprig rosemary fresh
  • 6 sprigs thyme fresh
  • 2 sage leaves fresh
  • 1.5 tablespoons poultry seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup celery, chopped
  • 1 cup leeks, chopped
  • 1 cup chicken or turkey broth

Instructions
 

Bread Prep

  • Preheat oven to 400°.
  • Tear loaf of bread into bite size pieces.
  • Add bread pieces to a large bowl and toss with olive oil and a pinch of salt and pepper.
  • Lay bread pieces on a silicone or parchment lined baking sheet.
  • Place in oven and bake for 12-15 minutes until bread pieces are toasty brown.
  • Remove from oven and place them back into the large bowl.

Dressing

  • Preheat oven to 350°.
  • Using a cast iron skillet, add butter to skillet and allow it melt on medium low heat.
  • Once butter has melted, add the fresh herbs of rosemary, thyme, and sage to the skillet and allow the herbs to cook for 15 minutes until they're fragrant.
  • Remove the herbs from the skillet and discard them.
  • Add the poultry seasoning, salt, and pepper to the skillet and cook for 1 minute.
  • Increase the heat to medium and add the chopped celery and leeks to the skillet and cook for 7 minutes until they are soft.
  • Add the chicken or turkey stock to the butter and vegetables and stir together.
  • Pour the mixture over the bread pieces in the large bowl and toss all ingredients together until the mixture has been soaked up by the bread.
  • Place the bread mixture back into the cast iron skillet and bake the stuffing for 20-25 minutes until it's golden brown.