This is the gluten-free stuffing you’ve been longing for. Dreaming of. Too dramatic? You won’t think so after you try it.
The recipe offers a double-dose of those comforting Thanksgiving flavors, with sage and thyme baked right into the bread. Then sage, thyme, and rosemary are infused into the buttery stock that moistens the stuffing. The bread is a little out of the ordinary, too. It’s not baked as a loaf. Instead, the freshly-made dough is spread onto a baking sheet, and after a short rest, baked and ready in 20 minutes.
The texture is as perfect as you remember, before you wanted to, or had to, give up gluten. It’s not grainy, like most gluten-free breads. It’s not gummy, like many gluten-free breads whose main ingredient is tapioca or cornstarch. It’s not spongy or eggy. It doesn’t taste like dirt from chia or flax or psyllium. It doesn’t contain xanthan gum. Let me repeat. It doesn’t contain xanthan gum.
This acts like bread. This tastes like bread. And so, your stuffing tastes like stuffing. What’s the secret ingredient? The flour blend. It’s everything.Print
FINALLY, a gluten-free stuffing with the taste and texture you remember. The recipe offers a double-dose of those comforting Thanksgiving flavors, with sage, rosemary, and thyme infused into the freshly-made bread and the stuffing.
For the bread:
- 2 ½ tsp. active dry yeast
- ¼ cup warm water
- 1 tbsp. sugar
- 2 cups sorghum flour
- ½ cup rice flour
- 1 tbsp. cornstarch
- 1 tbsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. sea salt
- 1 tsp. dried thyme leaves
- 1 tsp. dry rubbed sage
- 3/4 cup yogurt
- 1 stick butter, melted
- 2 eggs (see notes for egg substitute)
For the stuffing:
- 3 tbsp. olive oil
- 1 medium onion, minced
- 2 celery ribs, minced
- 1/2 tsp. celery salt or sea salt
- 5 tbsp. butter
- 3 garlic cloves, minced
- 1 tbsp. minced fresh rosemary
- 2 tbsp. minced fresh sage
- 2 tsp. fresh thyme
- 1/2 cup turkey or chicken broth
- ¼ cup heavy cream
- 6 cups bread cubes
- 2 tbsp. minced fresh parsley
Make the bread:
- Preheat oven to 350 F. Grease a 13×18-inch sheet pan (with sides); set aside
- In a small bowl combine yeast, warm water, and sugar; let stand 10 minutes or until foamy.
- In a large bowl whisk together sorghum flour, rice flour, cornstarch, baking powder, baking soda, salt, thyme, and sage.
- In a medium bowl whisk together yogurt, butter, eggs, and yeast mixture; stir into dry ingredients until well combined.
- Pour batter onto greased sheet pan; spread into an even layer. Let stand 30 min, covered. Dough will rise slightly.
- Place pan in oven. Bake 20-22 minutes or until set. Remove pan from oven. Let stand 15 minutes.
- Tear bread into ½-inch pieces and separate. Allow cubes to cool and dry out on pan up to 24 hours. Or, toast bread cubes in a 250 F oven for 1-2 hours.
Make the stuffing:
- Preheat oven to 400 F.
- In a medium skillet heat olive oil over medium heat until shimmering. Add onion, celery, and salt. Cook, stirring occasionally, until onions are translucent.
- Stir in butter, garlic, rosemary, sage, and thyme; cook until fragrant, about 30 seconds.
- Stir in broth and heavy cream. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, until mixture begins to thicken. Season with additional salt and herbs to taste.
- Transfer dried bread cubes to a large bowl. Pour cream mixture over cubes and mix until cubes are well moistened, but still hold their shape.
- Transfer stuffing to baking dish. Place baking dish in oven; bake 20 minutes, or until top is golden brown. Garnish with fresh parsley. Serve warm.
For a richer stuffing, whisk together 2 eggs and add to bread cubes after cream mixture has been added. Add 15 minutes onto bake time.