I save making stuffing for the holiday, usually Thanksgiving. There’s no extra space in the oven on Thanksgiving day, so any opportunity to make-ahead, or cook in the crockpot is a win for me! This stuffing recipe is a cinch to prepare. Your guests won’t know that it is gluten free, so you won’t have to worry about modifying anything for your wheat-eating family members! You’ll need a loaf or two of your favorite gluten free bread. Those on a paleo diet can use their favorite store bought bread for this recipe to decrease the carb count and make it fit into your plan. For me, Thanksgiving is the day when I make more traditional gluten free options for my family, with all the added carbs!
Start by cutting your gluten free bread loaves into cubes. Place in the oven at 325 and lightly toast the cubes, just until dry, not brown. Make sure you stir your bread cubes every few minutes. You should find that this takes only 5 to 10 minutes at most.
Next, melt the butter in a saucepan and dice up 2 cups of celery and two onions. Lightly sauté your vegetables for a few minutes, just until slightly translucent.
Brown the sausage. Combine with your other ingredients, and add it to the crockpot.
Cook on high for 30 minutes, then shift to low for the remaining 3 to 4 hours. It’s important not to lift the lid while it’s cooking, and not to go beyond the 4 hours cooking time. So if you’re planning your holiday meal, you can prepare this all ahead of time, but just adjust when you start your slow cooker to cooking!
Enjoy!
Best Gluten Free Stuffing
ingredients:
- 1/2 cup butter
- 2 onions chopped
- 2 cups celery chopped
- 1 1/2 pounds sausage (Italian elk sausage is my favorite)
- 10 cups cubed gluten free bread
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 1/2 tsp poultry seasoning
- 1/2 tsp sage
- 2 eggs
- 3 cups chicken broth
instructions:
How to cook Best Gluten Free Stuffing
- 1. Place cubed bread on a cookie sheet and lightly toast in a 325 degree oven until dry, crouton-like texture. Set aside in large bowl.. (This step can be done up to two days ahead!)
- 2. Melt the butter in a saucepan over low to medium heat. Add in onions and celery and sauce until slightly translucent. Add to cubed bread.
- 3. Brown the sausage. Add spices. Combine with the bread mixture.
- 4. Lightly whisk eggs, combine with chicken broth, and add to the bowl.
- 5. Gently mix all ingredients.
- 6. Place into a 6-8 qt. slow cooker. Cook on high for 30 minutes, then turn down to low for 3-4 hours.
- 7. Enjoy!!