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Gluten Free Sourdough Dressing - Gristle & Gossip (3)

Gluten-Free Sweet Onion Sourdough Stuffing with Savory Chicken

This delicious gluten-free sweet onion sourdough stuffing is the perfect addition to your holiday dinner table. Made with gluten-free Sweet Onion sourdough bread, chopped chicken, and tons of fresh herbs and spices. In addition to being gluten-free, this holiday stuffing is also dairy-free, soy-free, and egg-free. If you've ever wanted to try sourdough bread in a unique and creative way, this is the recipe for you. This Thanksgiving dressing is so scrumptious your family and friends will never know it's gluten-free!
Prep Time 10 mins
Cook Time 45 mins
Course dinner
Cuisine American
Servings 8 people
Calories 210 kcal

Ingredients
  

  • 1 loaf Gluten-free Bread SRSLY sweet onion sourdough bread (or 8 cups of bread cubes) Dried and chopped into cubes
  • Butternut squash Chopped into cubes
  • 2 Cup Chicken Broth {Vegetable broth - vegan option}
  • 1 Cup Fresh Cranberries
  • ½ Cup Plant-Based Butter (soy-free) (I like Melt or Earth Balance )
  • 1 Cup Celery (about 3 stalks) Diced
  • 1 Cup Onion Diced
  • 6 Garlic Cloves Minced
  • 2 tsp Fresh Parsley Finely chopped
  • 2 tsp Fresh Thyme Finely chopped
  • 2 tsp Fresh Sage Finely chopped
  • 2 tsp Fresh Rosemary
  • 1 tbsp Cajun seasoning
  • 1 tbsp Salt-Free Italian Medley, Herb Seasoning
  • Salt & Pepper to taste
  • 1 cup Chicken (optional) cooked and chopped

Instructions
 

  • Preheat Oven to 425° and prepare 4 QT pyrex baking dish by spraying with non-stick coconut oil.

PREPPING BREAD CUBES: Dried bread is required for this recipe. If your bread is not completely dry follow this step.

  • Bake your bread cubes for 25 minutes at 225° on a parchment-lined baking sheet.

PREPARE YOUR VEGETABLES

  • Dice your fresh onion and celery. Set aside
    Gluten-Free Sweet Onion Sourdough Stuffing
  • Chop the butternut squash into cubes. Set aside
  • Mince your fresh garlic, and finely chop your fresh parsley, sage, thyme, and rosemary. Set aside.
  • In a large skillet melt your butter over medium heat. add your onions and celery for 5 minutes. Vegetables should soft and translucent. Sprinkle with a pinch of salt.
  • Stir in herbs, seasoning, and garlic. Saute for 3 minutes until fragrant.
  • Stir in butternut squash and saute for 5 minutes. Ensuring that squash is coated in butter and herbs.
  • Add bread cubes and mix until evenly coated with butter and herbs. Season with salt and pepper.
  • Add chicken broth (or veggie broth) and chopped chicken (optional) to the pan and stir until broth is fully absorbed by the bread. About 3-4 minutes.
  • Turn off the heat and stir in fresh cranberries.
  • Transfer the stuffing mixture into the large baking dish and top with salt and pepper. Transfer it to the oven and bake for 30 minutes covered. Then remove the foil covering and bake for an additional 15 minutes.

Notes

  • I used 1 loaf of Bread SRSLY Gluten-Free Sweet Onion Sourdough Bread
  • Make this recipe vegan by removing chopped chicken and substituting chicken broth for veggie broth.
  • Refrigerate leftovers in an air-tight container for up to 5 days
  • For best results, Reheat this stuffing in the oven, uncovered at 350 degrees for 10 minutes. 
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