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My savory gluten free Thanksgiving Stuffing with carrots, cranberries, apple and sage is always a hit. It’s so full of autumnal flavor and color that it’s hard to resist. This recipe for gluten free Thanksgiving Stuffing made with delicious homemade gluten free bread is so easy, but it looks truly gourmet with all these yummy ingredients.
You can use my gfJules™ Bread Mix, make one of my gluten free loaf bread recipes from scratch, or consider this an opportunity to get rid of that rock hard gluten free store-bought loaf in your freezer! Another option: make this with my gfJules Gluten Free Cornbread Mix, if you’re more of a cornbread stuffing kindof family.
There’s no wrong answer, as long as you start with the best ingredients! You can see from the pictures below that I’ve even used some of my homemade gluten free pumpernickel bread. See what I mean? Lots of options — none of them wrong!
Follow the directions below to dry out the bread cubes before proceeding with the stuffing recipe.
Modify any ingredients or herbs that don’t suit your tastes and make this recipe your own. I like adding apples and cranberries, nuts and lots of fresh herbs, but feel free to leave any of those mix-ins out if your crowd won’t like them or you don’t have those ingredients on hand.
Remember: it’s important that you stuff your bird with GLUTEN-FREE dressing! If the turkey is dressed with gluten-full stuffing instead, the turkey will have had contact with gluten and you should not eat the turkey or that dressing.
Check out this video showing how to make this gorgeous gluten free stuffing!
Luckily, this gluten free stuffing recipe is delicious enough that everyone at the table will love it in the bird or as a side dish. For more tips on how to have both a safe and tasty gluten free Thanksgiving, hop to my comprehensive post here.
Blessings to you and yours, as we give thanks for good gluten free stuffing, and so many other things this Thanksgiving!
Preheat oven to 225-250º F.
Cube bread spread in a single layer onto one or two cookie sheets. Bake until crunchy, stirring every half hour or so, for a total of 90 minutes (depending on how dry your bread was before you put it in the oven, you may need less time in the oven to dry the cubes, so keep checking periodically).
Remove the dry bread cubes from the oven and turn up the temperature to 375°F.
In a large skillet, melt 4 tablespoons butter, then add the carrots, celery and onion, cooking until tender (about 10 minutes). Add the herbs, salt and pepper and stir, cooking for another 2 minutes. Remove from heat.
Combine the dried bread cubes, chopped apple, nuts, berries and flaxseed in a very large bowl. Stir in the carrot-onion mixture until well-mixed. Add cooking stock of choice to the large bowl and stir, adding more stock as necessary to make a moist stuffing. Spread mixture into a lightly oiled 3-quart baking dish. Melt the remaining 2 tablespoons butter and drizzle over the top of the stuffing.
Cover with foil and bake at 375º F for 25 minutes; remove the foil and bake an additional 15 minutes or until the top is golden-brown and the stuffing is not soggy.
Make ahead options:
Bake the bread cubes and wait for the cubes to cool before packing them in zip-top bags to keep the moisture out. Prepare the stuffing the next day.
Or assemble the stuffing the night before, cover and refrigerate: when ready to bake, place a rack in the middle of the oven and bake covered for 25 minutes at 375°F. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking straight from the refrigerator, add 10 extra minutes to total baking time.