Use my Jules Gluten Free™ Bread Mix, with one of my loaf bread recipes or consider this an opportunity to get rid of that rock hard gluten-free loaf in your freezer! Follow the directions below to dry out the bread cubes before proceeding with the stuffing recipe. Modify any ingredients or spices that don’t suit your tastes and make this recipe your own.
For even more tips and methods, check out my stuffing-making video!
Blessings to you and yours, as we give thanks for good gluten-free stuffing, and so many other things this Thanksgiving!
- 6 cups gluten-free bread cubes
- 2 cups chopped and peeled apples
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped pecans or walnuts
- 1/4 cup flaxseed meal
- 1/4 cup dried cranberries
- 1/2 tsp. rubbed sage
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1 cup ± gluten-free vegetable broth (Imagine Foods® Organic Vegetable Broth is currently gluten free; Celifibr® Bouillon Cubes are also gluten free or try Savory Choice Concentrated Broths)
Preheat oven to 300º F.
Cube bread slices and spread in a single layer onto a cookie sheet. Bake for 10 — 15 minutes, or until the cubes are dry.
In a large skillet, melt the butter, then add the carrots, celery and onion until tender. Add the spices, salt and pepper. Set aside.
Add the dried bread cubes, chopped apple, nuts, berries and flaxseed to a large bowl and mix. Add the carrot-onion mixture and stir well. Pour entire mixture into a large baking dish with a lid. Pour vegetable broth over the mixture and stir, adding more broth as necessary to make a moist stuffing. Cover and bake at 375º F for approximately 30 minutes.