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. 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 vegan, gluten-free stuffing is so scrumptious your family and friends will never know it’s gluten-free!
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This will be our first official Thanksgiving at home. Every year we rotate between my parents and my in-laws for the holidays. That means all the cooking falls to me. Luckily, there are only three of us, so I won’t have to prepare much. I will miss being spoiled with tons of food, desserts, and to-go plates, but being safe during COVID is very important to us. That being said, I have been searching for easy recipes to incorporate into my menu planning. I found the original recipe for a gluten-free sourdough stuffing from GoodFoodBaddie. Her fresh herb-seasoned gluten-free stuffing is packed with flavor and also incorporates gluten-free sourdough bread from Bread SRSLY, one of my favorite brands. I decided to follow her recipe to create this gluten-free sweet onion sourdough stuffing and it did not disappoint.
Emory and I have been officially gluten-free for almost 2 years and there have been quite a few of my favorite foods that have gotten the boot. This will be the first Thanksgiving that Emory can eat real food. Last year for Thanksgiving she ate sweet potatoes and little bits of turkey, but this year she can have everything I make. Thanksgiving stuffing is easily my favorite side dish. I love the combination of savory bread and sweet cranberry sauce. This recipe for gluten-free sweet onion sourdough stuffing brings all those scrumptious flavors together.
I hope you enjoy this gluten-free sweet onion sourdough stuffing recipe. If you make this recipe I’d love to hear about it. Leave a comment below with your questions and creative modifications and tag me on Instagram, Facebook, or Pinterest!
GLUTEN-FREE SWEET ONION SOURDOUGH STUFFING
INGREDIENTS FOR MAKING GLUTEN-FREE STUFFING FROM SCRATCH
1 loaf Gluten-free Bread SRSLY sweet onion sourdough bread (Bread SRSLY has discontinued their sweet onion sourdough bread. Luckily, their plain sourdough and seeded sourdough loaves will work perfectly in this recipe.)
Butternut squash
Chicken Broth
Fresh Cranberries
Plant-Based Butter (soy-free) (I like Melt or Earth Balance )
Celery
Onion
Garlic Cloves
Parsley
Thyme
Sage
Rosemary
Cajun seasoning
Salt-Free Italian Medley, Herb Seasoning
Salt & Pepper
*Chopped Chicken (optional)
KEY INGREDIENTS FOR DELICIOUS STUFFING FROM SCRATCH
When making gluten-free stuffing from scratch the selection of bread and incorporation of fresh herbs are essential. A good herbed-seasoned stuffing should include fresh sage, rosemary, thyme, and parsley. There is something about fresh vs. dried herbs that really add an abundance of flavor to any dish. I added a dash of herb seasoning to add even more flavor.
Additionally, selecting the right bread is key. You want to select a gluten-free bread that can hold up to the liquid and not turn into mush during the baking process. The gluten-free sourdough from Bread SRSLY creates both a soft and textured herb-seasoned stuffing that is unmatched when compared to boxed stuffing.
MAKING GLUTEN-FREE VEGAN STUFFING
This recipe includes chicken and chicken broth, but can easily be modified to make a gluten-free vegan stuffing by simply omitting the chicken and substituting the chicken broth for vegetable broth. I prefer to add meat to my stuffing because it makes it more of a meal. I am not a huge fan of turkey, so adding the meat makes it a bit more complex and filling. Before making this recipe I’d never eaten fresh cranberries. They added a bit of welcomed sweetness to the gluten-free sourdough stuffing. Additionally, this recipe is egg-free and dairy-free, making it safe for the whole family.
IS IT DRESSING vs. STUFFING?
Is it Thanksgiving stuffing or Thanksgiving dressing? Technically, stuffing is “a mixture used to stuff another food, traditionally poultry, before cooking.” While dressing is made in a pan and served as a side dish. In the South, it’s mostly referred to as dressing! For the sake of this recipe and SEO searches, I’m referring to this dish as gluten-free sweet onion sourdough stuffing.
HOW TO MAKE GLUTEN-FREE STUFFING FROM SCRATCH
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.
- 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.
GLUTEN-FREE STUFFING STORAGE AND REFRIGERATION TIPS
Refrigerate leftovers in an air-tight container for up to 5 days. You can also freeze any remaining stuffing in a ziplock bag for up to one month. For best results, Reheat this stuffing in the oven, uncovered at 350 degrees for 10 minutes.
OTHER ALLERGY-FRIENDLY THANKSGIVING RECIPES YOU MAY LIKE
Black Food Bloggers Guide to an allergy-friendly Thanksgiving
Roasted Sweet Potato Quinoa Skillet with Kale & Spinach
Gluten-Free Sweet Potato Honey Cornbread Cake | Tastybits
Vegan Sweet Potato Cookies | Tastybits
Gluten-Free Sweet Onion Sourdough Stuffing with Savory Chicken
Ingredients
- 1 loaf Gluten-free Bread SRSLY sweet onion sourdough bread (or 8 cups of bread cubes) Dried and chopped into cubes
- 1½ 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
- 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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