Today’s excellent gluten-free breads (thank you, Udi’s and Canyon Bakehouse) means you can put stuffing back on the holiday table. Try our sweet and savory gluten-free stuffing options.
You gotta love the holidays—a month-long excuse to eat all of your favorite foods. For new gluten-free eaters, though, stuffing (or dressing—you say tomato, I say tomahto) looms as one of those “I can’t believe I can’t eat this” foods.
Not to worry. With today’s outstanding gluten-free breads, you can make stuffing that is just as good as anything your mother used to put on the table. Here are two versions, one savory with meat, the other sweet and vegetarian.
1. Gluten-Free Savory Sausage Stuffing
This is the stuffing I made for Thanksgiving this year, and everyone who ate it pronounced it indistinguishable from the full-of-gluten variety.
1 loaf of your favorite gluten-free bread (I used a mix of Udi’s white and wheat GF bread)
12 ounces chicken-herb-garlic sausage
1 tablespoon olive oil
2 medium-large onions, chopped
2-3 stalks celery, chopped
1 tablesoon savory
1 teaspoon ground rosemary
2 teaspoons ground sage
1 scant teaspoon salt
Ground black pepper, to taste
2 eggs, beaten
1 cup half and half or milk
2 cups chicken broth
1. Preheat oven to 350 degrees. Cut bread slices into 1/2-inch cubes. Spread on a rimmed baking sheet and toast in oven for about 20 minutes, turning once, until crisp and lightly browned.
2. Remove sausage from casing and brown in a saute pan over medium-high heat until cooked through. Remove to a large bowl. In the same pan, heat olive oil and saute onion and celery until translucent, 6-8 minutes. Add spices and stir to cook 1 minute more.
3. Add bread cubes and onion mixture to sausage, tossing gently to combine. Coat a 9x13-inch baking dish with olive oil and fill with bread mixture.
4. Whisk together eggs, half and half or cream, and broth. Pour over bread mixture. Cover with foil and bake for 30 minutes; remove foil and bake another 10 minutes, until browned and set. Serves 8-10.
2. Gluten-Free Honey-Roasted Apple and Sweet Potato Stuffing (courtesy of Canyon Bakehouse, a gluten-free bakery in Loveland, Colorado)
1 loaf Canyon Bakehouse gluten-free Cinnamon Raisin Bread, cut into 1/2-inch cubes
2 tablespoons butter
5 cups peeled, cubed sweet potatoes (1/3-inch cubes)
1 medium red onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup fresh orange juice
2 large eggs
1 cup vegetable broth
1 teaspoon honey
1/4 cup finely chopped pecans
2 tablespoons fresh basil
3 tablespoons extra-virgin olive oil
2 large McIntosh apples, diced into 1/2-inch pieces
1. Preheat oven to 350 degrees. Coat a large, deep baking dish with cooking spray.
2. Spread bread cubes on a large, rimmed baking sheet; bake for 10 minutes. Set aside to cool. Transfer to a large bowl.
3. Melt butter in a large skillet over medium heat. Add sweet potatoes, onion, salt, and pepper. Saute until onions are soft, about 5 minutes. Add orange juice and bring to a boil; cook until liquid is absorbed and sweet potatoes are tender. Remove from heat; toss with cooked bread cubes.
4. Whisk eggs and broth in a medium bowl; add to bread mixture along with honey, pecans, and basil. Toss to combine. Transfer to prepared baking dish.
5. Bake 45 minutes, or until golden brown.