|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 3g||12%|
|Total Sugars 7g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Everyone has a favorite stuffing recipe. Also known as dressing when not cooked in a bird, it's a holiday staple with big flavors made by baking toasted or stale bread with seasonings such as thyme and sage. A custard of eggs and chicken broth hold it all together to create that crispy, yet soft texture. These classic American flavors stay the same whether the bread is made with standard wheat flour or an alternative gluten free bread.
While you can enjoy stuffing—even gluten-free versions—from a box, nothing beats the taste of homemade and it doesn't require much more prep time. Store-bought chicken broth works fine, but a from-scratch version will add even more richness. Additionally, you can air dry the gluten-free overnight or in the oven for about 20 minutes.
16-ounce loaf gluten-free bread, cut into small cubes (about 12 cups)
1/3 cup unsalted butter, divided
1 medium onion, diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
2 cloves garlic, minced (about 1 tablespoon)
1/2 teaspoon dried sage, or 2 teaspoons fresh minced sage
1 teaspoon dried thyme, or 2 teaspoons fresh minced thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 large eggs
2 cups chicken stock
Gather the ingredients. Preheat the oven to 300 F.
Place cubed bread onto a large, parchment-lined baking sheet and bake in the oven for 20 minutes or until dry to the touch. (Alternately, you can dry out the cubed bread on a baking sheet overnight.)
While the bread is drying, heat 2 tablespoons butter in a large saucepan over medium heat until melted. Add the onions, celery, garlic, sage, thyme, salt, and pepper; stir well to combine. Cook for 10 minutes or until the ingredients are softened. Add the remaining butter and stir until melted; set aside.
Increase the oven to 350 F. Whisk together the eggs and chicken stock in a small bowl. In a large mixing bowl, combine the dried bread with the vegetable mixture, then add the egg-stock mixture. Stir with a large spatula until the bread is coated and everything is thoroughly combined.
Pour the stuffing into a greased 9-x 13-inch baking dish and spread into an even layer. Bake, covered with foil, for 25 minutes.
Remove the foil and continue to bake the stuffing for 10 minutes until crisped and browned across the top. Serve warm and enjoy.
- Because some chicken stocks contain gluten, check the label if using store bought to ensure yours doesn't.
- To air dry the bread, place the cubes on a large baking sheet and set sit at room temperature for one day or overnight.
- To prevent the butter from melting unevenly or separating, stir it with the vegetable mix for several moments as you remove it from heat.
- Make this recipe vegetarian by using a plant-based "no chicken" stock instead.
- Make this recipe vegan by using a plant-based "no chicken" stock, vegan butter, and a cup for cup vegan egg substitute like JustEgg.
- Note that eggs, or an egg alternative, are necessary. The stuffing will not hold together and will be mushy without this ingredient.
- 1 cup mushrooms, thinly sliced, cooked in with other vegetables
- 1 cup chicken or pork sausage, cooked in butter for 5 minutes before adding vegetables
- 1 pint small oysters, drained and chopped, then added to vegetables after they have cooked for 5 minutes
- 1 cup applesauce to replace 1 cup of the chicken broth
How To Store
- Store leftover stuffing in a tightly sealed container. It will keep for several days.
- To freeze, place in a tightly sealed container and freeze for up to three months.
Is Stove Top cornbread stuffing gluten free?
Wheat flour is the first ingredient in Stove Top cornbread stuffing. Therefore, it is not gluten free.
What's the difference between dressing and stuffing?
Technically, when stuffing is baked on its own in a dish, it's called dressing. Stuffing is the term used when it is placed inside the bird. However, we tend to call dressing stuffing, even when it is cooked in a dish and not stuffed into a turkey or other bird.