When it comes to holiday meals, gluten free stuffing is a must-have for those with dietary restrictions. This delicious, savory dish brings together toasted gluten free bread, sautéed vegetables, and rich seasonings, ensuring that everyone at your table can enjoy this classic side. With the addition of roasted sweet potatoes and a splash of sherry for depth, this stuffing is not just an alternative—it’s a standout.
Why Gluten Free Stuffing Deserves a Spot on Your Table
Traditional stuffing often contains wheat-based bread, which can make it off-limits for those who are gluten intolerant. This gluten free version uses gluten free bread, ensuring the same savory experience but without the gluten. The recipe balances hearty, earthy ingredients like sweet potatoes, celery, and carrots with the bold flavors of Italian seasoning and garlic, making it the perfect accompaniment to your holiday roast or as a vegetarian main dish.
Essential Cooking Tips for the Best Gluten Free Stuffing
Here are some key tips to ensure your gluten free stuffing turns out perfectly:
1. Use Sturdy Gluten Free Bread
Not all gluten free bread is created equal when it comes to stuffing. Choose a bread that has some structure and won’t turn to mush when combined with the broth. Pre-baking the bread cubes for 15 minutes helps to dry them out, allowing them to absorb the liquid without losing their shape.
2. Roast the Sweet Potatoes for Extra Flavor
Roasting the sweet potatoes before combining them with the other ingredients enhances their natural sweetness and adds depth to the dish. Sautéing them just until tender ensures they hold up well during baking and adds a caramelized flavor that pairs beautifully with the savory stuffing.
3. Don’t Overdo the Liquid
The right amount of broth is key to perfect stuffing. Start with 1/2 cup of broth and gradually add more if needed. You want the bread to be coated but not soaking. If the bread appears too dry after mixing, add a bit more broth until the consistency is just right.
Delicious Variations to Try
For those who like to experiment in the kitchen, this gluten free stuffing can be easily customized. Whether you’re aiming to add some texture or change up the flavor, here are a few ideas:
Add Dried Fruits or Nuts
For a sweet and crunchy twist, toss in a handful of dried cranberries or raisins and some chopped walnuts or pecans. These additions complement the roasted sweet potatoes and add a festive touch.
Make It Vegan
This gluten free stuffing is already vegetarian, but it can easily be made vegan by ensuring your bread and seasonings are vegan-friendly. Use a good-quality vegetable broth and olive oil instead of butter to keep the richness without any animal products.
Play with Different Seasonings
While this recipe calls for Italian seasoning, feel free to mix things up with herbs like thyme, rosemary, or sage for a more traditional holiday flavor profile.
How to Serve Gluten Free Stuffing
Once your gluten free stuffing is baked to perfection, serve it hot straight out of the oven. It’s the perfect side dish for:
- Roast Turkey or Chicken: This stuffing is the perfect companion for a Thanksgiving turkey or a roasted chicken, soaking up all the savory juices.
- Vegetarian Meals: The hearty combination of sweet potatoes, carrots, and celery makes this stuffing a filling main dish for vegetarian guests.
- Gravy or Cranberry Sauce: Pairing the stuffing with a drizzle of gravy or a spoonful of cranberry sauce will enhance its sweet and savory notes.
Storing and Reheating Leftovers
Gluten free stuffing can be stored in the refrigerator for up to three days in an airtight container. To reheat, simply place it in the oven at 350°F until warmed through. If the stuffing has dried out a bit in the fridge, add a splash of broth before reheating to restore its moist, tender texture.
If you want to freeze the stuffing, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Final Thoughts on Gluten Free Stuffing
This gluten free stuffing brings all the comfort and flavor of a traditional stuffing while accommodating gluten sensitivities. The combination of roasted sweet potatoes, savory vegetables, and gluten free bread creates a satisfying dish that’s perfect for the holidays or any meal that calls for a hearty side. Customize it with your favorite add-ins and serve it alongside your main course for a meal everyone can enjoy.
Gluten Free Stuffing
Ingredients
- 8 slices of gluten-free bread of choice
- 6 tablespoons olive oil divided
- 1 large sweet potato cut into small chunks
- 2 tablespoons plus 1 teaspoon Italian Seasoning divided
- 4 garlic cloves minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 large white onion chopped
- 3 celery stalks chopped
- 3 large carrots chopped
- 1/2-1 cup vegetable broth
- 1/4 cup dry sherry
Instructions
- Preheat oven to 375 degrees F.
- Tear up gluten-free bread into small pieces and line them on a baking sheet.
- Drizzle 2 tablespoons olive oil and mix around so all bread has some oil.
- Sprinkle with 1 teaspoon Italian seasoning.
- Bake for 15 minutes and remove from oven.
- Add bread to casserole dish and set aside.
- Add 2 tablespoons olive oil to a large frying pan over medium-high heat.
- Next, add sweet potatoes and saute them until soft. This normally takes 10-15 minutes depending on heat.
- Add sweet potatoes to the casserole dish and set aside.
- Using the same frying pan (no need to wash), add 2 more tablespoons of olive oil.
- Add garlic clove oil and cook until fragrant, about 1-2 minutes.
- Add Italian seasoning, salt, pepper, onion, celery and carrots to the frying pan. Mix well so everything is coated in oil and spices.
- Saute veggies to desired consistency. It was about 10 minutes for me until they were tender.
- Add vegetable broth and sherry to the veggie mix. Stir around and let it cook for 1-2 minutes. The recipe calls for 1/2-3/4 cup as it really depends on how large your bread slices were and how dried out. Start with 1/2 cup. You can always add a bit more once everything is mixed.
- Now you can add the veggie mix to the casserole dish.
- Mix well so that the bread is fully coated. At this point, if the bread is not coated (not soaking, just coated) with liquid, then add a bit more vegetable broth.
- Cover and bake for 15 minutes.
- Remove cover, stir, and bake for 15 more minutes.
- Once it is all baked, give it one final stir, and serve warm!
