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Gluten-Free Baked Stuffing

Gluten Free Teen Book - Baked Stuffing Crop2 [1]By Carlyn Berghoff, Sarah Berghoff McClure

Serves 8-10

Free of: gluten and top allergens (for dairy-free, use canola oil)



  1. To toast the bread cubes, spread on a half sheet pan and bake in a 325° F oven until dry, about 30 minutes. Reserve and let cool.
  2. Chop the celery and onions by hand, or else chop coarsely and place in the work bowl of a large-capacity food processor fitted with the steel blade and pulse in batches to chop.
  3. Over medium heat in a 12-inch skillet, heat the canola oil or butter. Add the celery and onions and cook, stirring, until translucent and tender, but not browned. Remove the pan from the heat. Let the vegetables cool.
  4. Meanwhile, spray a 10-to 12-inch skillet with non-stick cooking spray. Heat over high heat. Add the sausage and sauté, breaking up the clumps with a spatula, until browned. Remove the pan from the heat. Let the sausage cool.
  5. Preheat the oven to 350° F
  6. Place the vegetables and sausage in a 6-quart bowl. Stir to mix. Add the chicken broth and the dried parsley, sage, poultry seasoning, and salt.  Add the toasted bread cubes and stir gently with a silicone spatula to mix.
  7. Transfer the stuffing to a 9 by 13 by 2-inch baking dish lightly sprayed with non-stick cooking spray. Cover with foil sprayed on one side with non-stick cooking spray, sprayed side down. Bake until cooked through, 30 to 35 minutes. Remove the foil and bake for an additional 15 minutes to brown the top.

*AL editor’s note: Always check with your butcher or grocer to find safe sausages. Gluten can be used as a filler in some sausages, while others can contain dairy or soy.


Carlyn’s Thanksgiving Turkey Tip: Brining a Turkey [3]

From Cooking for your Gluten-Free Teen: Everyday Foods the Whole Family will Love by Carlyn Berghoff and Sarah Berghoff McClure. Published by Andrews McMeel, available at Amazon.com [4]. Reprinted with permission.