From the Kitchen of Gluten-Free Kitchen Fun

Recipe:  Traditional Stuffing



  • 1/2 c. finely chopped onion
  • 3/4 c. finely chopped celery
  • 3 T. ghee or dairy-free margarine
  • 6 1/2 c. dried gluten-free bread cubes (1 loaf of Udi's whole grain bread)
  • 1 1/2 t. sage
  • 1/4 t. salt
  • 1/8 t. pepper
  • 1 3/4 - 2 c. gluten-free chicken broth

Saute onion and celery in ghee or dairy-free margarine for 5 minutes or until tender on medium heat.

Mix bread cubes, sage, salt and pepper in a large bowl. Stir in onion mixture. Pour broth over bread crumbs and mix until moistened. Put in greased casserole dish, covered, and bake at 350 degrees F for about 30 minutes or until heated through. Leave cover towards the end of baking if you like a crunchy top.

This recipe can be dairy-free if you use dairy-free margarine. If you are just concerned about casein or lactose and are not familiar with ghee, see link for ghee.

I think the flavors of the gluten-free bread really added to the overall flavor of the stuffing. I took it to our extended family Thanksgiving gathering and brought the dish back empty. Yum!

Note: I used a loaf of Udi's whole brain bread, chopped it into 1/2 inch cubes and toasted it in the oven at 250 degrees until it was dried out. It took about an hour stirring every 10 minutes.


Serves:  4-6