postheadericon Gluten-Free Crockpot Stuffing

Stuffing 2Stuffing is one of my most favorite parts of Thanksgiving, or any major holiday. When I became a vegetarian I made sure we had stuffing that wasn’t in the turkey. Now we don’t have stuffing in the turkey because if gluten stuffing is in the turkey, the turkey isn’t gluten-free. After many years of trial and error, this is my favorite stuffing, the one that tastes the most like the stuffing I remember.

This is a delicious gluten free, family-friendly recipe! I’m very fussy about the type of bread used, and those baguettes contain dairy and egg. If you use a different bread, you can make this gfcf and egg-free. It can also be (if you double check ingredients!) a wheat free, soy free, tree nut free, peanut free, fish free, shellfish free, corn free, and vegetarian recipe.

Ingredients:

  •  2 packages (4 total) Against the Grain Rosemary Baguettes (If you can’t use these for whatever reason, an equivalent amount (about 10-12 cups) chopped of my gluten-free focaccia will work – and that’s both dairy free and egg free)
  • 1 medium onion, diced
  • 3 ribs celery, diced
  • 1/4 cup butter
  • 1 tsp salt or mixed salt/herb mix
  • 1 tsp poultry seasoning
  • 1 1/2 tsp rubbed sage
  • 1/2 tsp ground pepper
  • 16 oz vegetable broth (or chicken broth) – double check ingredients, as many have barley malt or wheat flour.
  • 1 egg (or substitute, optional)
  • 1 cup pecans, if not nut-free (optional)

Stuffing 1Method:

Preheat the oven to 400F. Use the microwave to defrost the frozen baguettes enough to slice (usually 30 seconds for 2 loaves), then slice them in half long-ways and width-wise. Toast in the oven cut-side up for 10-15 minutes, until browning on the edges. Chop into rough 1″ cube.

In a medium skillet over medium heat, melt the butter. Add the onion and celery, add poultry seasoning, sage, pepper, and salt or salt/herb mix, and cook until vegetables are tender.

In a large glass measuring cup, heat the broth in the microwave for 60 seconds. Temper the egg into the broth.

In a large bowl, mix bread cubes, seasoning and celery/onion mixture, and pour the broth on top. Toss the bread mixture to coat, then add the pecans and stir again.

Spray the inside of a slow cooker with cooking spray (I like Trader Joe’s Coconut Oil Spray). Add the bread mixture to the crock pot and cook on low for 3-4 hours. I recommend stirring it every hour or so, just so the sides don’t get crunchy. After the 4 hours, if you aren’t ready to eat, put it on low and try to stir occasionally.

Enjoy with dinner and brag about how delicious your food is!

 

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