Thanksgiving Stuffing
Categories: Breads, Recipes, Thanksgiving
Tags: , Allergy Friendly, Fall, Stuffing, Thanksgiving
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.
17 Comments
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01. Nov, 2010
[...] (PS- Need a good stuffing recipe, try mine!) [...]
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22. Nov, 2010
[...] Stuffing [...]
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26. Nov, 2010
[...] may not sound all that exciting, but I was positively jubilant when I made some seriously delicious stuffing on Thanksving, thanks in no small part to some intensely flavorful vegetable [...]
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21. Nov, 2011
[...] we have lots of bread crumb options for making gluten free stuffing. Jules Gluten Free has a great Thanksgiving stuffing recipe that I highly recommend. Organic Creamery Goat [...]
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15. Nov, 2012
[...] Recipe adapted from Jules Gluten Free™. [...]
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Rhonda Daniels said: on October 17, 2010
Thanks Jules, I can’t wait to try this! I was going to miss stuffing this year and hadn’t thought about using the frozen GF brick taking up freezer space. I usually toss in some fresh snipped rosemary into my stuffing too-it’s lovely with the apples
Jules said: on October 19, 2010
Oh goodness, that sounds delicious!!!
Linda said: on November 18, 2011
Greetings all!
I just finished making my turkey dressing croutons. I made two loaves of Jules Bread Mix with the following additions.
To each loaf I added 2Tbs sage; 1 tsp ground nutmeg; and 2Tbs flaxseed.
Made the bread as package directs; but I butter the crust when it’s done to keep a bit softer.
cut loaves into 1″ cubes; bake at 400 F for 10 min. It’s ready for stuffing recipe.
The spices can be adjusted to your taste. LOVE this bread anyway it’s made!!! Thanks, Jules!!!
Jules said: on November 20, 2011
Linda – sounds heavenly! I can almost smell it from here! Happy Thanksgiving to you and yours and enjoy that bread & stuffing!!!
Mary Lou Balts said: on October 29, 2010
This recipe is very similar to mine. In addition, I mix about 1/4 cup of maple syrup after everything is mixed. This adds a little sweetness with the tart apples and cranberries. Enjoy!
Jules said: on October 30, 2010
yum! That sounds amazing!
Bjohn said: on November 20, 2010
Jules, I was reading the Oct/Nov Living Without magazine that has your recipes and article in it. In that article, you offered a recipe for stuffing that basically has all of the ingredients in the recipe above but just in different quantities. (Also, the one above calls for butter and the magazine version calls for olive oil.)Not to put you on the spot, but I’m curious which version you prefer….?? Is the magazine version an updated (perfected) version of the one above?
Jules said: on November 20, 2010
The one in the magazine is the same one from my new book, Free for All Cooking, so it’s my newer version, so to speak. Both are great, and as with any stuffing, itshould be an amalgamation of the flavors and ingredients you like best!
charlene Schuler said: on November 20, 2010
The gluten free stuffing sounds great. What does the flax seed do and do you need that? Also, Whole Foods has gluten free sage stuffing (bread cube) in bags ready to go. Have you tried these?
Jules said: on November 20, 2010
Flax seeds, ground into meal, add a tremendous amount of nutrition, even in such small quantities. I like the nutty flavor as well, but it could easily be omitted. I have not yet tried the Whole Foods stuffing cubes, but I’ve been to the Whole Foods GF Bakehouse a few times to visit my friend Lee Tobin, who runs the facility, and I’ve seen these being baked all year long! I’m sure they’re good and sounds like they may already have some of the herbs and spices you’d want for stuffing in the bread. It’s worth a try!
Michelle Greene said: on October 19, 2012
Jules, my son has a HUGE apple allergy (triggers a migraine in less than 30 minutes if he consumes apple in any form – fruit, juice, vinegar – so I’m wondering if you can substitute pears or something else in this recipe? Just omitting 2 whole cups of ingredient from the recipe would definitely reduce your yield as well as leave the flavor a bit lacking. I would really like to go as gluten-free this Thanksgiving as I can to show my family you can still eat well, even when you omit gluten (and casein and soy)!! Thanks!!
Jules said: on October 19, 2012
Hi Michelle – pears would be lovely in this recipe! I think I might try it that way this year, too! Best of luck as you go GF this Thanksgiving – you definitely have the right attitude! It’s absolutely possible (and can be quite easy!) to still eat well, even GFCF and soy-free!