Gluten-Free Classic or Cornbread Stuffing
This gluten-free classic (or cornbread) stuffing is packed with holiday flavor. Think tender bread cubes, aromatic herbs, and golden sautéed vegetables. Whether you use gluten-free bread or cornbread, the result is moist, savory, and perfectly seasoned to please every guest. Make extra for seconds, because everyone will want a heaping spoonful of this comforting favorite!
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Servings: 12
Ingredients
- 16 cups dry gluten-free bread or cornbread cubes
- 1 cup ghee, duck fat, or olive oil
- 6 cups finely chopped celery, (about 10 to 12 ribs from 2 to 3 stalks/bunches)
- 3/4 cup chopped onion
- 4-6 teaspoons rubbed sage, or more to taste
- 2 teaspoons poultry seasoning, (See substitution in Notes)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1/2-1 cup chicken broth, (added gradually as needed for moisture)
Instructions
Prepare the Bread Cubes (Gluten-Free Bread or Cornbread)
- Use a quality gluten-free bread (dairy-free, egg-free, and nut-free if needed). Cut the bread into 1/2-inch cubes and dry them thoroughly in either a dehydrator (2 to 3 hours at 135 to 150°F, stirring halfway) or a low oven (about 250°F for 40 to 55 minutes, stirring every 15 minutes), until the cubes feel dry and crisp on the outside.
- For gluten-free cornbread stuffing, make two 8x8-inch pans (two packages of Bob’s Red Mill Gluten-Free Cornbread Mix) as directed. Once cooled, cut the cornbread into ½-inch cubes and dry as above. One package isn’t quite enough for 12 servings, but two will yield plenty—even some extra for other dishes.
Make the Stuffing
- Grease a casserole dish and set it aside.
- In a large skillet over medium heat, warm the ghee, duck fat, or olive oil until hot but not smoking. Add the celery and onion and cook, stirring occasionally, until they’re translucent and starting to soften, about 5 minutes.
- In a large mixing bowl, combine the bread cubes, sage, poultry seasoning, salt, and pepper. Pour the warm celery and onion mixture over the bread and toss to combine.
- Drizzle in the chicken broth a little at a time, gently stirring, until the bread looks uniformly moist but not soggy—like well-dampened bread rather than soup. Now use the test my mom taught me: smell the stuffing. If you don’t immediately smell sage, sprinkle in a bit more and stir again. Repeat as needed until the aroma comes through.
Stuff the Turkey
- Loosely spoon as much stuffing as will comfortably fit into the turkey cavity without packing it in. When baking inside the turkey, ensure the center of the stuffing reaches 165°F to guarantee food safety.
- Transfer the remaining stuffing to the prepared casserole dish, cover, and refrigerate until you’re ready to bake it. Bake the extra stuffing, covered, at 350°F for 30 to 40 minutes or until heated through. Uncover for the last 10 to 15 minutes to crisp the top.
Notes
Poultry Seasoning Swap: If you don’t have poultry seasoning, use 1 extra teaspoon sage + 1/2 teaspoon thyme + 1/2teaspoon marjoram.
Storage & Make-Ahead: You can refrigerate the uncooked stuffing mixture overnight in a covered casserole dish, then bake it the next day. Do not stuff the turkey in advance—loosely stuff the cavity just before roasting. Refrigerate cooked stuffing leftovers for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge. Before reheating, drizzle a little broth over the top, cover with foil, and bake at 350°F until it is 165°F in the center. Uncover for the last 10 to 15 minutes if you want a crisp top.