Learn how to make the best gluten free stuffing in this easy side dish recipe. If you’re making it for Thanksgiving dinner, it can be cooked while your turkey is resting.
Add bread cubes to large bowl with plenty of extra space.
Melt butter in a large skillet over medium heat, then add celery and onion and saute until translucent. Add fresh rosemary, sage, thyme, sea salt and pepper and continue cooking for another 30-60 seconds. Turn off heat and add the celery mixture to the mixing bowl with the bread cubes.
Heat your stock or drippings until warm. While that’s heating up, beat your eggs in a separate bowl. Quickly whisk about 3 tablespoons of hot stock into the eggs to temper them. Once it’s whisked in well, slowly whisk in the rest of the stock until well combined.
Pour the egg and stock mixture over the bread cube mixture and use your hands to mix well, being careful not to break down the bread cubes too much.
Transfer the gluten free stuffing mix to a well oiled 2.5 quart casserole dish. Cover.
Cook covered for 20 minutes. Remove cover and continue cooking uncovered for another 10-15 minutes. It should be nice and golden brown on top when it’s done. Remove from oven and serve hot.