This recipe combines two kinds of gluten-free bread that is cubed and toasted in a low oven and combined with gluten-free cornbread that is also cubed and toasted before adding the rest of the ingredients and baking. Our family has never stuffed anything in our turkey but onions, celery, garlic and a carrot because we like a drier stuffing to soak up lots of gravy. -- Wendy Gregory Kaho
Toast the bread cubes in a 325 oven for 20-25 minutes on a baking sheet turning once.
While the bread is toasting melt butter or add olive oil to a skillet and cook onion and celery until onion is tender. Add the salt, pepper, and poultry seasoning.
Place the toasted bread cubes in a large bowl and add the vegetables and seasonings, the parsley, the broth, and the egg. Stir gently to combine.
Pour mixture into an oiled casserole and bake uncovered for 30 minutes at 350 or until top is lightly browned.
Serve with gluten-free gravy like my mother made before we knew we needed to be gluten free. She always used cornstarch to thicken her turkey gravy like this gluten-free gravy recipe from Argo Cornstarch.
Tips for making gluten-free stuffing:
Use only metal or glass utensils and baking dishes if you don’t have a gluten-free kitchen. No wooden spoons or wooden cutting boards that have been contaminated with wheat flour. No stoneware baking pans or cast iron that is porous and can’t be cleaned of gluten.
Read labels on packaged broths. Not all are gluten free and may have soy sauce or other gluten-containing ingredients.
Serve gluten-free foods to your gluten-free guests with dedicated serving spoons and preferably away from the gluten-containing foods where serving utensils can get mixed up.
Make gluten-free foods in a freshly cleaned, wiped down kitchen and remove them from the area before you make gluten-containing foods that could contaminate them.
Recipe and photo created by Wendy Gregory Kaho for DietsInReview.com