My Grandy Kyp always made the best homemade stuffing. She taught me how to make it when I was in high school, and it’s one of my favorite dishes of hers to make every year on Thanksgiving.

This recipe is savory, simple, and comes together really quickly. It is the perfect compliment of flavors to everything else on your plate for this glorious meal. I always love having the perfect bite of stuffing, turkey, carrot soufflé, and gravy. Thanksgiving dinner is my favorite meal of the year, and for good reason. It is so delicious!

For this recipe, I simply pulse celery, onion, and mushrooms in a food processor or high speed blender, and then sauté them in olive oil or ghee, seasoning with salt, pepper, and garlic powder. Once they have softened, I add a splash of Champagne, which is the secret ingredient to this recipe. It adds such wonderful flavor! Once the vegetables have cooked, I add in cubed gluten-free bread, and two whisked eggs. Then the stuffing bakes in a baking dish that has been greased with butter.

We’ve shared this recipe on the website before (we even referenced it on our Samsung Four Door Flex Family Hub Refrigerator screen while cooking!), but this time we wanted to showcase how convenient it is to make for a gathering in our new Flex Duo Range from Samsung. This range is a game changer for cooking, especially for holiday meals! You can use it as a single OR a double oven. Once your turkey is out of the oven and resting, you can pop in multiple dishes in each oven at different temperatures while you make gravy, and carve the turkey.

I love that we have the capability to baking two different dishes at once in this oven, at different temperatures. It really helps streamline cooking for holidays, or any day of the week. When I was making this recipe, I was able to bake my Gingersnap Muffins at the same time. I had two different timers set for each oven, and didn’t have to worry about over cooking one of my recipes. Or opening the door and dropping the temperature for the other dish that was cooking.

We are really enjoying this oven, it’s not only beautiful but a real workhorse in the kitchen. The big burner puts out a whopping 22,000 BTU of heat… that’s a TON. It also has the wonderful ability to cook food evenly.

Give this stuffing recipe a try for Thanksgiving this year – you’re going to love it!

Homemade Gluten-free Thanksgiving Stuffing

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A revision to our classic "Best Ever Grain-free Stuffing" - we've made this recipe using our new Samsung Flex Duo range, which was a game changer for this special holiday recipe! Thanksgiving is all about juggling multiple dishes, and the double oven functionality really made things easy!

Serves: 10

Serves: 10

Ingredients

• 18 oz 18 oz 18 oz Gluten-free Bread, Whole loaf, about 6 cups chopped
• 3 cups 3 cups 3 cups Celery, 2 hearts, chopped
• 1 cup 1 cup 1 cup Vidalia Onion
• 16 oz 16 oz 16 oz White Mushrooms, chopped
• 1 Tbsp 1 Tbsp 1 Tbsp Unsalted Butter
• 1 tsp 1 tsp 1 tsp Sea Salt
• 1 tsp 1 tsp 1 tsp Black Pepper
• 1 tsp 1 tsp 1 tsp Garlic Powder
• 1/2 cup 1/2 cup 1/2 cup Champagne
• 2 whole 2 whole 2 whole Eggs

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat your oven to bake at 350 degrees. We used our Samsung Flex Duo Range, which was nice because we were able to use the other cavity for making Gingersnap Muffins!
2. Liberally grease a 9x12 inch casserole dish with butter. Set aside.
3. In a high speed blender or food processor, pulse the celery (one chopped heart at a time) until it's roughly chopped (some will be fine, and some will be rough, this is okay).
4. Pour the celery into a large pot on the stove.
5. Pulse the onion in your high speed blender until it also is roughly chopped (again this will be a mix of finely chopped and roughly chopped onion).
6. Pour the onion into the pot with the celery. Add your tablespoon of butter, and saute over medium heat until the onion and celery have softened slightly. Turn the temperature down to low.
7. Add the mushrooms to the blender and pulse. It's best to do the mushrooms in smaller batches because you have more consistence size. Once the mushrooms are chopped, add them to the celery and onion, and stir to combine.
8. Turn the burner back up to medium heat, and season with salt, pepper, and garlic powder. Add the champagne to the pot and saute for about 1 minute, then turn the burner off.
9. Gently stir the cubed bread into the stuffing mixture. The bread will soften from the heat and liquid in the pot, so you want to almost fold it in.
10. Add the whisked eggs to the mixture and stir gently to combine.
11. Pour your stuffing into the prepared casserole dish, and bake uncovered for 30 minutes. If it starts to brown too much, cover with foil.
12. Remove from oven and serve.

Notes

You can also prepare this one day ahead of time (or at least bake the bread a day or two in advance), and reheat in the oven before serving.