Recipe: Gluten-Free Bone Broth Stuffing

I honestly can’t imagine Thanksgiving without a heap of hot stuffing on my plate. 

No joke, growing up I would make stuffing and mashed potato sandwiches with the leftovers! Talk about a total carb overload…

With healthy, gluten-free recipes like this one, my dreams can still come true without compromising flavor or my health with potentially harmful foods like gluten

So, we’re keeping it simple and traditional with the classic savory flavors of onion, celery, sage, and thyme mixed with cubes of toasted bread. The outcome is hearty and flavorful, perfectly moist on the inside and crisp on the outside. 

If you want to jazz it up, you can easily add cranberries or chopped pecans or walnuts. The addition of crumbled breakfast sausage makes this dish extra savory and more balanced instead of being a total carb fest! Or you can easily make this recipe vegan by replacing ghee with olive oil and bone broth with vegetable stock. 

I usually make the herbed veggie mixture the night before serving, while the bread is toasting. By toasting the bread ahead of time and allowing it to cool thoroughly, you ensure a nice, slightly crunchy texture. Just be sure to store your bread cubes uncovered, or they will come out soggy!

Thanksgiving day, you can just mix the bread, veggies, and broth, then bake as directed. One less thing to worry about on the big day, and a delicious side for your healthy feast! Check out our easy recipe for Golden Roast Turkey Breast, or get ideas for your whole Thanksgiving menu.

Recipe: Gluten-Free Bone Broth Stuffing

  

November 16, 2019

This simple and traditional stuffing made with cubes of toasted gluten-free bread has all the classic savory flavors of onion, celery, sage, and thyme. The outcome is flavorful, perfectly moist on the inside, and crisp on the outside.

  • Prep: 15 mins
  • Cook: 40 mins
  • Yields: 8 Servings

Ingredients

1 loaf of gluten-free sandwich bread (16-18 oz.), cut into bite-sized cubes

4 stalks of organic celery, diced

1 medium organic yellow onion, diced

8 organic mini portobello mushrooms, roughly chopped

4 cloves of garlic, minced

1 tsp sea salt

1/2 tsp ground black pepper

2 tsp ground sage

2 tsp dried thyme

1/4 tsp dried rosemary

2 Tbsp grassfed ghee or olive oil

2 cups bone broth or vegetable stock

Directions

1Preheat oven to 400°F.

2Cut bread into 1-inch cubes and roast dry on a baking sheet in hot oven for 10-12 minutes, or until golden.

3In a large skillet, combine diced celery, onion, mushrooms, garlic, sea salt, pepper, herbs, and ghee/oil and saute over medium-high heat until veggies are tender, about 10 minutes.

4Add toasted bread to skillet, stir well, then add the broth or stock; mix well again.

5Pour stuffing into a large, greased glass baking dish and spread out evenly.

6Bake uncovered at 400°F for 40 minutes. If you prefer a crispier stuffing, cook an additional 10 minutes.

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