What is your absolute must have holiday side? We all have favorites. There's always that one dish you look forward to all year long. This Gluten and Dairy Free Herb Bread Stuffing is sure to become not just a new favorite but also a tradition.
Do you call it dressing, or are you team stuffing? Whatever your family calls it, they will call this herbaceous and savory creation a total delight.
Whether you call it stuffing or dressing, every family has that absolute favorite version. Perhaps it was grandma's recipe or a beloved aunt, it's one of those foods deeply rooted in holiday traditions and memories.
This Gluten and Dairy Free Herb Bread Stuffing gives you all of the flavors of a holiday classic and must have while being accessible to everyone. Packed with a garden of fresh herbs and it has the sweet flavor of onions and bright note of celery in every bite.
When it comes to any type of stuffing, it's all about texture. You don't want it too soggy, but you also don't want it dry. It's a little bit by feel according to what brand bread you us.
For this recipe I am using Canyon Bakehouse Heritage Style bread. I like using a heartier bread for this for the texture and the way it absorbs the chicken stock. You will have to adjust the amount of stock depending on what type of bread you use.
It's truly the combination of fresh herbs that make this dressing so special. As with everything, fresh is best. This recipe combines woodsy sage, that just smells like fall, winter, and the holidays. Lemony thyme is combined with fresh bright parsley. The final herb is citrusy marjorem.
Gluten and Dairy Free Herb Bread Stuffing 101
This stuffing recipe a perfect and easy guy to make your favorite traditional stuffing. I will walk your through the process and give you tips so you can start a new holiday tradition.
- Pregame! Depending on what type of bread you use, you will need two loaves of bread. Cut one loaf into large cubes, approximately 2". Cut the second loaf into smaller pieces. 1".
- To get that irresistible texture that makes dressing so good you want the bread to dry out. Spread it out onto baking sheets and allow it to sit out for a few hours
- Heat a large skillet over medium heat and melt your Dairy Free butter. Add your onions and celery to the pan and sauté until the onions are translucent. Set aside and allow them to cool.
- In a large bowl add your eggs, herbs, 4 cups of chicken stock (or vegetable stock if you want to make this vegetarian) salt and pepper, and the cooled onions and celery. Add the bread in batches, gently folding them in to evenly distribute the aromatics and to absorb the stock. Because not all Gluten Free bread is created equal if you find your stuffing to be a little dry add more stock.
- Pour into a 9x13 casserole dish. Cover your Gluten and Dairy Free Herb Bread Stuffing with foil and bake at 400 degrees for 25 minutes. Remove the foil and bake for an additional 30 minutes.
Are you looking for another perfect holiday side? Make sure you check out my recipe for Gluten and Diary Free Twice Baked Potato Casserole. Now let's get cooking!
Gluten and Dairy Free Herb Bread Stuffing
- Large mixing bowl
- 9x13 casserole dish
- 2 lbs GF bread
- 3 eggs
- 2 egg yolks
- 4 ½-5 cups chicken stock* See note
- 3 onions, diced
- 4 celery ribs, diced
- 2 tsp kosher salt
- 1 tsp pepper
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme, chopped
- ½ cup fresh parsley, chopped
- ½ tbsp fresh marjoram, chopped
- ½ tsp garlic powder
- 4 tbsp Dairy Free butter
- For 2 lbs of bread you will most likely have 2 loaves of bread. Cut one loaf into larger pieces, approximately 2" cubes. Cut the second loaf into smaller cubes, 1".
- Spread the cubes of bread out onto baking sheets and allow them to sit out and dry out a few hours.
- Spray a 9x13 casserole dish with nonstick baking spray. Preheat the oven to 400 degrees.
- Heat a large skillet over medium heat and melt your butter. Add the onions and celery to the pan and sauté until the onions are translucent.
- Set the onions and celery aside and allow to cool completely.
- Add your eggs, seasonings, herbs, and 4 cups of chicken stock to a large bowl and mix to combine. Working in batches add in the dried out bread cubes, folding them in to distribute and absorb the stock. If the mixture seems dry add additional stock.
- Pour into the prepared casserole dish. Cover with foil. To prevent the foil from sticking spray with nonstick baking spray.
- Bake for 25 minutes. Uncover and bake for an additional 30 minutes.