Homemade Gluten-free Thanksgiving Stuffing

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!

20 minutes

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	180
Fat:	3 g
Carbohydrates:	30 g
Protein:	4 g
Calculated per serving.

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 Butter, Unsalted
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

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!
Liberally grease a 9x12 inch casserole dish with butter. Set aside.
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).
Pour the celery into a large pot on the stove.
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).
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.
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.
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.
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.
Add the whisked eggs to the mixture and stir gently to combine.
Pour your stuffing into the prepared casserole dish, and bake uncovered for 30 minutes. If it starts to brown too much, cover with foil.
Remove from oven and serve.