Gluten Free Thanksgiving Stuffing

Stuffing is probably (okay for sure) my favorite Thanksgiving side. So, you can imagine my stress over here thinking of how miserable I would be Thursday afternoon when I had devoured half a plate of the stuff ( no pun intended) wondering if it was all worth it. 

Let me first start by saying, I am not allergic to gluten, I just don't tolerate it well. Gluten allergies have to be properly diagnosed by a physician. I used an elimination diet to decrease my intake of gluten and dairy to 20% or less of my diet and I have noticed I feel better and look better. Not everyone is allergic/intolerant to gluten but since I feel better without it, I choose not to eat it 80% of the time. I follow the 80/20 rule, because let me live, people. I like Sonic cheeseburgers. 

So with that said, I set out this year to re-make a few of my favorite turkey-day dishes, starting with the stuffing! This recipe is adapted from Pioneer Woman's stuffing and takes over 24 hours, so prepare ahead of time! 

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Here's what you need:

  • 1 box of Simple Mills Artisan Bread Mix
  • 3 eggs 
  • 1/4 cup of water 
  • 2 tbsp olive oil 
  • 2 tbsp apple cider vinegar 
  • 4 large stalks of celery - chopped 
  • 1 large yellow onion - chopped 
  • 1 container of gluten free chicken broth - check the label!
  • 2 tbsp butter 
  • 1 tbsp dried thyme 
  • 1 tbsp dried basil 
  • 1 tsp fennel seed
  • salt and pepper 
  1. Preheat the oven to 350 degrees.
  2. Bake the bread according to the box instructions and let it cool.
  3. Cut the bread into 1 inch cubes and spread out over a baking sheet, covered with a towel, for at least 24 hours. You need the bread to be DRY before you make the stuffing. 
  4. When your bread is dry preheat the oven again to 350 degrees and start by sautéing the onion and celery in the butter in a large dutch oven.
  5. When the onions are soft, pour in the chicken broth and bring to a boil. Add the thyme, basil and fennel seed. 
  6. Place the dried bread cubes in a bowl. 
  7. When the broth is boiled, turn the heat off and carefully ladle the broth, onions and celery mixture into the bowl with the bread. You can use as little or as much broth as you like, depending on how mushy you want the stuffing to be. 
  8. When you have reached the consistency you want, spoon the stuffing into a baking dish and bake for 20 minutes or until the top is golden brown. 
  9. Dish it out and enjoy! 
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Tiffany Tolbert