Simple Gluten-Free Thanksgiving Stuffing with Sage

This Simple Gluten-Free Thanksgiving Stuffing with Sage is my go-to for a flavorful, festive dish that everyone will love!

The use of leftover gluten-free sourdough bread and fresh sage here makes for a wonderful Thanksgiving stuffing. While this recipe includes butter, you can use olive oil for an even healthier version!

Part of the trick here lies in slowly cooking the onions and celery down in some butter and white wine, before mixing with the lightly-toasted gluten-free sourdough bread crumbs.

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Total Time

• Prep Time: 15 minutes

• Cooking Time: 40 minutes

Ingredients

• 10 oz (4 cups) Gluten-free bread, cut into bite-sized pieces and lightly toasted

• 6 Tbsp (3/4 stick) butter

• 1 large white onion, cut large dice

• 3 stalks celery, sliced

• 2 cloves garlic, finely minced

• ½ tsp Kosher salt

• A few grinds of freshly-cracked black pepper

• 2 Tbsp white wine

• 1 cup chicken or vegetable stock

• 8 fresh sage leaves, 4 finely minced and 4 sliced as garnish

Instructions

1. Preheat the oven to 375˚F.

2. Lightly toast the Gluten-free breadcrumbs to dry them out, and set them aside.

3. In a large sauté pan, add a few Tablespoons of butter, the diced white onion, and the celery.

4. Increase the heat to medium, and cook while stirring for five minutes.

5. Add the minced garlic, Kosher salt, black pepper, and white wine, and cook until the white wine has mostly evaporated, or about five additional minutes.

6. Add the chicken or vegetable stock, the remaining butter, along with 4 finely-minced sage leaves.

7. Stir in the lightly-toasted bread crumbs from earlier, and mix to coat.

8. Trasnfer the contents to a baking casserole dish, and bake in the oven for about twenty or thirty minutes, or until the stuffing is golden-brown on the surface.

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