(Closed) Gluten Free Stuffing

posted 7 years ago in Cooking
Post # 3
3000 posts
Sugar bee
  • Wedding: July 2012

@ms.oregon.state: I think the only way to make it is with gluten free bread – but that comes in all varieties. Some Girlfriend flour used is sturdier than others and doesn’t crumble as much. You could buy these Girlfriend cubes specifically designed for stuffing and I’m sure they’d work fine in a regular recipe: http://www.celiac.com/glutenfreemall/grainless-baker-seasoned-glutenfree-stuffing-cubes-thanksgiving-dressing-style-p-1853.html

Post # 4
3520 posts
Sugar bee
  • Wedding: March 2012

I would make gluten free cornbread, cut it into cubes, dry it in the oven a bit, then do this:

  • 2 (6 ounce) packages cornbread stuffing mix
  • 1 pound ground pork sausage
  • 1 onion, chopped
  • 4 stalks celery, chopped
  • 2 tablespoons butter, melted
  • 1 teaspoon poultry seasoning
  • 1 (14.5 ounce) can chicken broth


  1. Prepare cornbread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown; drain.
  3. In a large bowl, mix cornbread stuffing, sausage, onion, celery, butter, poultry seasoning and desired amount of chicken broth.
  4. Transfer mixture to a medium baking dish. Cover, and bake 30 minutes in the preheated oven, until lightly browned.

Post # 5
2496 posts
Buzzing bee
  • Wedding: January 1991

Did you make sure that the bread was a little dried out before making the stuffing?  I know you’re supposed to let it dry out so that it soaks up the flavors better, so maybe that’s why it wasn’t so yummy?

I did find this recipe from a gluten-free blog, but I’m not sure if it’s different or if they just used gluten free bread.

Post # 6
46465 posts
Honey Beekeeper
  • Wedding: November 1999

This is really a side dish as it is not baked inside the turkey. You can vary it in many ways: toast the quinoa, cook it in chicken broth, replace the bay leaves with thyme, add onion and garlic etc.


3 bay leaves
2 cups quinoa
1/4 cup olive oil
2 small zucchini, cut into 1-inch cubes
1 butternut squash, peeled and diced
2 bunches green onions, chopped
1 cup dried apricots, diced
1 cup dried cranberries
1 cup fresh parsley, chopped
1 cup fresh mint, chopped
1 lemon


Boil 4 cups water; season with bay leaves and salt. Add quinoa and return to a boil. Reduce heat, cover and simmer about 20 minutes, until quinoa absorbs water. Remove from heat; remove bay leaves and let cool. Meanwhile, heat 3 tbsp oil in a frying pan. Sauté zucchini and squash — season with salt and pepper — until slightly browned. Combine vegetables and quinoa. Drizzle on remaining 1 tbsp oil. Stir in onions, apricots, cranberries, parsley, and mint. Grate in lemon peel and squeeze on lemon juice to taste. Season with salt and pepper

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