Wednesday, November 26, 2014

Gluten Free Traditional Stuffing Recipe

Stuffing is a traditional staple at the Thanksgiving table. However, when this staple makes you terribly ill, you pass this Thanksgiving favorite on to the next person. Many companies now offer a gluten free bread. Thus, making it possible for you to enjoy that traditional stuffing with everyone else at the Thanksgiving table.

I want to share with you my new found favorite, gluten free, traditional Thanksgiving stuffing recipe using the convenient crock pot.

gluten free stuffing

You will need:
1 large yellow onion, diced
1/4 cup chopped fresh parsley If you only have dried parsley that is fine. Use 1 tablespoon.)
1 cup diced celery 
1 cup tart apple, peeled and diced
1 tablespoon sage
1 teaspoon marjoram
1/2 teaspoon dried thyme 
1 teaspoon kosher salt
1 teaspoon black pepper
4 tablespoons (1/2 stick) butter, melted
1 loaf bread, cubed and lightly toasted in the oven (I used Udi's whole Grain Bread)
1 1/2 cups chicken or vegetable broth, plus additional 1/4 cup, if needed

stuffing ingredients

Use a 6 quart slow cooker. Put the onion, parsley, celery, and apple into the stoneware. Add the seasonings, and the melted butter. Stir well 
Add the bread cubes and toss to combine.

toasted bread

When the bread is nicely coated, pour in the broth. Cover and cook on high for 2 hours. (My crock pot tends to get extremely hot. So, I used the low setting for 2 hours.)
When done, the bread will have browned a bit on the top and around the edges, and it will be hot throughout. 
Your stuffing can stay warm for up to 2 hours before serving. Stir. If you would like additional moisture, add up to 1/4 cup of additional broth.


This stuffing recipe was extremely quick and easy to throw together. Plus, it was the best tasting stuffing I have eaten since becoming gluten free. I believe the key is to toast the bread before adding to the crock pot. This step made my house smell wonderful. And you can see from the picture above, just how delicious and crunchy the bread became from being toasted in the oven.

"If you ask me what I came into this life to do, I will tell you: I came to live out loud." Emile Zola
The next time I recreate this recipe I will use dried parsley flakes. This is just easier for me. 

Now to you-

What secret ingredient do you add to your Thanksgiving stuffing? 

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