Gluten-Free Bomb-Diggity Stuffing

This stuffing is so tasty, and I can't wait to make it for everyone at Thanksgiving. I did this as a test experiment to see if I could make stuffing that would not make my love miss the bagged wheat-based stuffing. I also wanted it to be so good even our wheat-eating friends wouldn't be able to tell. I think it succeeded! Bake outside the bird or use to stuff a turkey.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 449 Calories

Ingredients

• 2 stalks celery, chopped
• 2 yellow onions, chopped
• 6 slices gluten-free bread (such as Rudi's® Original)
• 3 tablespoons coconut oil
• ½ leek, chopped
• ¼ cup finely chopped fresh parsley
• 1 sprig fresh sage, leaves finely chopped
• 1 sprig fresh marjoram, finely chopped
• 1 sprig fresh thyme, finely chopped
• 1 sprig fresh rosemary, leaves finely chopped
• 2 tablespoons coconut oil, melted
• 1 cup vegetable broth, or as needed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Cut bread slices into cubes and spread onto a baking sheet.

Step 3

Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.

Step 4

Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.

Step 5

Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.