More Great Recipes: Gluten-Free | Stuffing


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Serves 12 | Prep Time 25 minutes | Cook Time 6 hours

Why I Love This Recipe

Reprinted from Celi-Yak News Winter 2011

Prepare this traditional gluten-free stuffing recipe in a slow cooker (crockpot) and you free up valuable shelf space in your oven for roasting turkey and baking pies! This recipe is adapted to gluten-free diets from a recipe by Linda Larsen

Ingredients You'll Need

1 cup butter or your favorite dairy-free butter substitute
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped parsley
2 (8 oz.) cans sliced mushrooms, drained
12 cups day old bread cubes, dried overnight (about
1 pound of gluten-free bread)
1 teaspoon gluten-free poultry seasoning
1 1/2 teaspoons dried sage leaves
1 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 teaspoon salt
1/4 teaspoon gluten-free garlic powder
3 1/2 cups gluten-free chicken or gluten-free turkey broth
2 lightly beaten eggs


To dry gluten-free bread, let cubed bread stand, uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20 minutes, until dry

but not browned.

Melt butter over low heat in a large skillet.

Add onions, celery, parsley, and mushrooms.

Saute for about 3 minutes while stirring to prevent burning.

Place bread cubes in a large bowl.

Add vegetable mixture and seasonings to bread and toss well.

Pour in about 1/4 cup broth at a time, gently stirring to moisten bread cubes.

Continue to add gradually add broth until ingredients are moist. (Avoid over moistening to prevent "soggy" dressing.)

Add eggs and stir with a large spatula to thoroughly blend.

Spoon dressing into a 5-6 quart slow cooker. Cover and cook on low for about 6 hours.

Check dressing periodically and drizzle with more gluten-free broth if the dressing appears to be drying out

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