Updated October 12, 2023

I love stuffing! Absolutely adore the stuff. So, when I was diagnosed as a celiac, one of the first things I did was to research and try different gluten-free stuffing recipes with a mixed bag of results. Finally after playing about with ingredients and amounts, this is the stuffing that works for my family and I.

Do you have a favorite recipe for stuffing? Perhaps you have found a great gluten-free ready-made product? Let me know, I love trying new things.

My Gluten-Free Bread and Rice Stuffing

This is my version of my pre-celiac favorite Uncle Ben’s stuffing and Stove Top Stuffing. Prior to being diagnosed I used these stuffings all the time, and it took me a few tries to finally end up with this recipe that both the celiac and non-celiac members of my family like.

I play with my recipes and rarely make the exact same thing twice. Enjoy experimenting with your recipes and adjust them to your tastes. Always read the ingredients label to confirm that your ingredients are gluten-free.

Ingredients - Serves 6 to 8 people

• 8 to 10 slices of your favorite gluten-free bread, cubed
• 1 cup onion, diced (about 1 medium onion)
• 1 cup celery, diced (about 3 to 4 stalks of celery)
• 1 -2 cloves of minced garlic (optional)
• 1 cup apple with skin left on, diced (about 1 small to medium apple)
• 1 Tbsp. butter
• 1 Tbsp. oil
• ½ cup gluten-free chicken or vegetable broth
• 1 tsp poultry seasoning
• ½ tsp sage
• ½ tsp thyme
• 1 to ½ cup of cooked rice, to taste
• 1 egg
• 1 to 1 ½ cups gluten-free chicken or vegetable broth, I like a moist stuffing but if you want a drier stuffing use less broth.
• salt and pepper, to taste

Ingredients

1. Cube and toast the gluten-free bread in a 350F oven for about 10 minutes and then turn and toast another 10 minutes or until lightly brown.
2. Sauté onions, celery and garlic in the butter and oil until translucent, then add the apple and about ½ cup of broth and cook till soft.
3. Put the bread and sautéed mixture in a big bowl and gentle mix.
4. Add the rest of the ingredients (rice, herbs, egg and broth) and mix well.
5. Add more gluten-free broth here if needed to make a moister stuffing.
6. Grease your baking pan of choice and bake uncovered for about 30 minutes at 350 F.
7. Remove and top with about 1 tablespoon of butter and bake an additional 5 minutes or until lightly browned on top.

Check periodically to make sure it doesn’t burn.

Optional

I sometimes add dried cranberries. You could also add sausage meat, other dried fruits and other grated or finely diced vegetables such as carrots or zucchini and different spices. The list is endless. Play with what you enjoy eating.

Serve and Enjoy!

Note:

If using fresh herbs remember that dried herbs are stronger in flavour, so the general rule is 3 to 1. That is 3 times the amount of fresh herbs equals 1 amount of dried herbs, so 3 teaspoons of fresh basil (cut up) equals 1 teaspoon of dried basil. When I was looking this ratio up on-line I found a great site, he has a wonderful ratio chart for herbs. Check it out at www.reluctantgourmet.com and go to the Tips Tab then scroll down to Conversions.