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Popular Recipes Gluten-Free Bomb-Diggity Stuffing

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Gluten-Free Bomb-Diggity Stuffing

"This stuffing is so tasty, and I can't wait to make it for everyone at Thanksgiving. I did this as a test experiment to see if I could make stuffing that would not make my love miss the bagged wheat-based stuffing. I also wanted it to be so good even our wheat-eating friends wouldn't be able to tell. I think it succeeded! Bake outside the bird or use to stuff a turkey."

Ingredients :

  • 6 slices gluten-free bread (such as Rudi's® Original)
  • 3 tablespoons coconut oil
  • 2 yellow onions, chopped
  • 2 stalks celery, chopped
  • 1/2 leek, chopped
  • 1/4 cup finely chopped fresh parsley
  • 1 sprig fresh sage, leaves finely chopped
  • 1 sprig fresh marjoram, finely chopped
  • 1 sprig fresh thyme, finely chopped
  • 1 sprig fresh rosemary, leaves finely chopped
  • 2 tablespoons coconut oil, melted
  • 1 cup vegetable broth, or as needed

Instructions :

Prep : 20M Cook : 4M Ready in : 1H20M
  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut bread slices into cubes and spread onto a baking sheet.
  • Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
  • Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.

Notes :

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