Gluten-Free Turkey Stuffing

Instructions

1. Preheat oven and prepare bread

   Set the oven to 350°F. Cube the loaf of gluten‑free white bread and spread the cubes on a baking sheet. Toast in the oven until golden brown and most moisture is removed; this can be done a day ahead.

2. Dice vegetables

   Dice the onion, celery ribs, carrots, and sliced mushrooms into bite‑size pieces.

3. Sweat the vegetables

   In a large skillet, add a splash of olive oil and cook the diced vegetables over medium heat until the onion is translucent and the mushrooms have released their liquid.

4. Combine bread and veggies

   Transfer the toasted bread cubes to a large bowl, add the sautéed vegetables, and toss to combine.

5. Add egg and seasonings

   Whisk the egg and pour it over the bread‑vegetable mixture, tossing to coat. Stir in the dried cranberries (if using), poultry seasoning, salt, and pepper.

6. Add butter and transfer to casserole

   Melt the salted butter and drizzle it over the mixture. Press the stuffing firmly into a large casserole dish.

7. First bake with stock

   Pour approximately 3/4 cup of the gluten‑free stock over the stuffing, cover tightly with foil, and bake for 30 minutes.

8. Finish baking uncovered

   Remove the foil, assess moisture, then add the remaining stock to keep the bread moist but not soggy. Bake uncovered for an additional 30 minutes until the top is golden brown. Let cool slightly before serving.

Published October 31, 2026.