The Best Gluten-Free Thanksgiving Stuffing Recipe

Ingredients

• 1 (1 pound) loaf gluten-free bread (such as Udi's® Millet-Chia bread)
• 3 tablespoons olive oil
• 2 medium onions, diced
• 3 stalks celery, diced
• 1 teaspoon chopped fresh sage
• 1 teaspoon dried thyme leaves
• 0.75 teaspoon salt
• ground black pepper to taste
• 2 cups gluten-free chicken broth
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 325°F (165°C) and grease a 3-quart baking dish. Gather all of your ingredients for easy assembly.
2. Cut the gluten-free bread into 3/4-inch cubes and arrange them in a single layer on a baking sheet.
3. Bake the bread cubes in the preheated oven for 12 to 17 minutes, or until they are nicely crisp.
4. While the bread is baking, heat olive oil in a large skillet over medium heat. Add the chopped onions and celery, and cook until softened, about 8 to 10 minutes. Stir in the sage, thyme, salt, and pepper for maximum flavor.
5. In the skillet, combine the toasted bread cubes, chicken broth, and beaten eggs. Stir well to ensure everything is evenly mixed. Transfer the mixture to the prepared baking dish.
6. Cover the baking dish and bake in the preheated oven for 30 minutes. Remove the cover and continue baking for another 10 minutes, or until the top is golden brown and crisp.

Nutrition

• Calories: 245 kcal
• Fat Content: 12 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 490 mg
• Protein Content: 5 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 31 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g