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gluten free sourdough stuffing

Gluten-Free Sourdough Stuffing

Incredibly delicious Gluten-Free Sourdough Stuffing with savory butternut squash and sweet cranberries in every bite. It’s gluten-free, dairy-free, and can be easily made vegan by using vegetable broth instead of chicken broth! Perfect for everyone to enjoy!
5 from 26 votes
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Course: Dinner, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 10
Calories: 201kcal

Ingredients

  • 1.5 (24 oz) loaf Bread SRSLY Gluten-Free Sourdough (or about 10 cups of bread cubes)
  • 1 cup celery, diced
  • 1 cup Onion, diced
  • 6 Garlic Cloves, minced
  • 2 cups Chicken Broth (or Vegetable Broth)
  • 1/2 cup Butter, (vegan or regular)
  • 2 tbsp Parsley, chopped
  • 2 tbsp Sage, chopped
  • 2 tbsp Rosemary, chopped
  • 2 tbsp Thyme, chopped
  • 1 tbsp Herbs de Provence
  • 1 tsp Poultry Seasoning (I use Trader Joe's Chickenless Seasoning)
  • 1/2 tsp Sea Salt
  • 1.5 cup Butternut Squash, sliced into small cubes
  • 1 cup Fresh Cranberries
  • Salt and Pepper, to taste

Instructions

  • Prepare the herbs, celery, onions, and garlic by giving each a rough chop. Slice the butternut squash into small cubes. 
  • Preheat the oven to 425°F. Coat a large (4 QT) baking dish with butter and set aside.
  • In a large pan over medium-low heat, add butter, salt, onion, and celery. Cook until the onions are soft and translucent, about 5 minutes. 
  • Stir in the herbs, seasonings, and garlic. Sauté for about 2-3 minutes.
  • Stir in the butternut squash and sauté for 3-5 minutes. 
  • Add in the bread cubes and mix until all the cubes are evenly coated with the herbs, garlic, and onion mixture.
  • Slowly pour in the broth and continue to stir until most of the broth is absorbed, about 3 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. Remove from the oven and serve. Enjoy!
  • (You can also skip the last step and instead, use the stuffing mixture to stuff a turkey.)

Notes

  • Make sure to used dried bread. If your bread is not completely dried out, slice the bread into cubes, transfer it to a parchment-lined baking sheet, and leave it in a preheated oven at 250°F for 25 minutes.
  • You can easily make this gluten-free vegan stuffing by using vegetable broth instead of chicken broth
  • I used a loaf and a half (about 24 ounces) of Gluten-Free Bready SRSLY Sourdough
  • Store any leftovers in the air airtight container in the fridge for up to 5 days. 
  • The best way to reheat the stuffing for the most optimal taste is in the oven. Place it in an oven-safe dish and rewarm at 350°F for about 10 minutes. (You can also microwave it for 30-60 seconds)

Nutrition

Calories: 201kcal