Gluten Free Stuffing

Gluten Free Stuffing

By GeminiGoddess


1 loaf GF bread, cubed, & toasted to make soft croutons ( I highly recommend making Bob’s Red Mill’s Hearty Whole Grain Bread for this recipe – it tastes like rye and perfectly complements the flavors in the stuffing)

3 cups cooked brown rice

1 apple, diced

1 Asian pear, diced

3-5 stalks celery, chopped

1 large leek, chopped

2-3 cups broth

1 egg yolk

2 tsp garlic, minced

Olive oil

Fresh rosemary, thyme, and sage, minced

Salt & pepper to taste


Heat a large sauté pan over medium heat. Pour a couple of tablespoon of olive oil in pan and add celery and leeks. Sauté for 5 minutes (you don’t want to over cook the leeks, as they will get tough and slimy), stirring often. After 5 minutes, add apple, pear, garlic, rosemary, thyme, and sage. Sauté until the celery, apple, and pear are tender, but not mushy. Add the brown rice to the mix and remove from heat.

Bring 2 cups of broth to a boil. Place the egg yolk in a medium mixing bowl and carefully add the broth 1 tablespoon at a time to the egg, whisking as you go, to ensure you don’t end up with scrambled egg Once you’ve added a sufficient amount of broth to mix well with the egg, add the remaining broth and whisk together.

Pour egg/broth mixture over the mixture in the sauté pan. Add bread croutons and stir to coat the bread. You may have to add more broth at this point, depending on how dry your croutons are. Add salt and pepper and mix again.

You can stuff a bird or cook separately. To cook separately, place stuffing in a large, greased casserole dish. Cover with aluminum foil and bake for 30 minutes at 350º. Remove foil and bake an additional 15 minutes. Stuffing is done when a toothpick comes out clean.

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