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This Old-Fashioned Gluten-Free Stuffing is filled with buttery, garlicky homemade croutons, crumbled Italian sausage, and a whole lot of love. I hope it brings you some joy during the holidays!
Gluten-Free and Dairy-Free Stuffing
If I had to pick one recipe, one single dish that would be an instant edible representation of Thanksgiving …it would not be a turkey. It would be stuffing! No, I’m not “stuffing” (verb) this mixture into a bird, so yes, you could call it “dressing.” I grew up calling baked-separate from the bird “stuffing” (noun), so that’s what we’re going with today. Gosh I love this stuff.
Growing up, our stuffing was a mixture of croutons, Italian sausage, celery, onion, garlic, a few spices, and broth. I’d watch admiringly as my mom whipped up the simple starchy casserole, popped it in the oven, and then I’d count down the minutes until I could make myself the perfect Thanksgiving fork: part stuffing, part turkey (dark meat, obviously), and part cranberry sauce. Goodness gracious, my mouth is watering just thinking about it.
Since I started pursuing a real food-based diet and truly going gluten-free (makes me feel SO much better than I did before), I haven’t had old fashioned stuffing! It still shows up on a few of our gathered family tables during the holidays, but I’ll opt out.
While there *are* occasions for indulging in a few bites of conventionally-prepared foods (as a part of my own #perfectyouplan), I usually limit those to the dessert table.
How to Make Gluten-Free Stuffing
For the last couple years, since my immediate family members also realized how much better THEY feel since avoiding wheat gluten, we’ve concocted a gluten-free stuffing all of our own. It’s made the old-fashioned way, too – here’s how it’s done:
- Preheat oven to 375°F.
- Make Homemade Croutons – toss the bread cubes with the melted butter, garlic, and sea salt (YUM!), then spread the seasoned bread onto a sheet pan and bake for 10 minutes at 375°F, or until the tops are starting to brown.
- Cook + Crumble the Sausage – while the croutons are baking, crumble and cook the sausage in a medium-sized pan over medium heat until it’s evenly browned. Then, add the celery and onion, and stir to combine. Continue cooking until the celery and onion starts to wilt, then turn off the heat and set aside.
- Combine – once the croutons are finished baking, reduce the oven heat to 350°F, and in a large mixing bowl, combine the croutons with the cooked Italian sausage crumbles, celery, onion, rosemary, sage, and thyme.
- Bake – pour the stuffing mixture into a 9″ x 13″ baking dish, pour bone broth over top, and bake for 30 minutes, or until the top is golden brown.
- Let Cool + Enjoy – let the stuffing cool for 5-10 minutes and then serve + enjoy!
Is stuffing that is gluten free still flavorful?
You bet! The combination of gluten-free bread, butter, garlic, and sea salt make for absolutely delicious homemade croutons that truly rival the classic stuff.
How to Freeze Stuffing
To freeze this classic dish, simply transfer it to an airtight container (this helps with freezer burn!) and store it in the freezer for 3-5 months! To reheat, simply pop it into an oven or microwave-safe dish and heat it in either the oven or microwave until warmed through!
I hope you enjoy and that this recipe brings you some joy this Holiday season!
- 4 tablespoons butter melted
- 1/2 teaspoon fine sea salt
- 2 cloves of garlic minced
- 1 loaf of gluten free bread cut into 1-inch cubes
- 1 pound Italian sausage
- 4 stalks of celery cut into thin slices
- 1 medium sweet yellow onion diced
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- 2 cups chicken broth
- Preheat oven to 375 F.
- Toss the bread cubes with the melted butter, garlic, and sea salt. Spread the seasoned bread onto a sheet pan and bake for 10 minutes at 375 F, or until the tops are starting to brown.
- While the croutons are baking, crumble and cook the sausage in a medium-sized pan over medium heat until it's evenly browned. Add the celery and onion. Stir to combine and continue cooking until the celery and onion starts to wilt. Turn off heat and set aside.
- Once croutons are finished baking, reduce oven heat to 350 F. In a large mixing bowl, combine the croutons with the with cooked Italian sausage crumbles, celery, onion, rosemary, sage, and thyme.
- Pour the stuffing mixture into a 9" x 13" baking dish, pour bone broth over top, and bake for 30 minutes, or until the top is golden brown.
- Let cool 5-10 minutes and serve!