Enjoy the best stuffing recipe – gluten free! This tasty dish combines breadcrumbs and rice for perfect flavour and texture. We have trialed many stuffing recipes and this is our favourite so far. Using only gluten free breadcrumbs can easily turn into a soggy mush, but with the addition of rice, it is an exceptionally good texture that holds together well. I love the sage and thyme combined with the onion and celery, but be sure to add your own favourite ingredients.
Gluten- Free Stuffing or Dressing
Did you know that the difference between stuffing and dressing is how they are cooked. Stuffing is traditionally used to fill the cavity of poultry. And dressing is cooked in a pan outside of the cavity. I love the flavours of the stuffing cooked inside the bird.
GF Bread Crumbs Or Cubes For The Stuffing Recipe
Breadcrumbs often work better than bread cubes for stuffing because they hydrate more evenly and quickly. Cubes can stay dry in the centre unless you really soak them, which can leave the texture a bit patchy. Some bites of the stuffing are soggy, some firm. Breadcrumbs, on the other hand, absorb broth and melted butter uniformly, creating a stuffing that holds together beautifully, especially with the addition of rice.
Breadcrumbs in this GF stuffing recipe also give you a finer, more cohesive texture, almost like a savoury bread pudding, which helps the flavours of herbs, aromatics, and stock distribute through every bite. Plus, because the pieces are smaller, the stuffing bakes more evenly and gets those golden, crispy edges all over instead of just on the top. This gluten-free stuffing recipe is so easy to make and so delicious.
I usually make my own breadcrumbs by drying stale bread in the oven overnight and then cutting it into cubes and putting the bread cubes into a food processor.
Stuffing Recipe
Ingredients
- 1 cup fine, dry breadcrumbs gluten free
- 3 cups cooked rice by cooking 1 cup uncooked rice
- 2 cups chopped celery
- 1 medium diced onion
- 2 tbsp butter
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp dried sage
- 1 tsp dried thyme or 3 tsp fresh thyme
- 1/4 cup chicken stock or slightly less
Instructions
- The day before the meal, cook the rice. Put any stale or older bread in the oven at 250° F for about 10 mins and turn off the oven. Leave bread in the oven over night.
- The next day, put the breadcrumbs in a food processor, or in a plastic bag and beat with a rolling pin.
- Melt the butter in a frying pan. Finely chop the onion and celery, and cook until transparent. Remove from heat, add herbs, rice and breadcrumbs. Mix well.
- Add chicken stock a little at a time, just until the mixture holds together. You may not need all of the chicken stock. Don’t get it too wet. Taste and add salt and pepper as necessary.
- Loosely put into turkey or chicken cavity. Add a crust from the end of a loaf of bread to hold the stuffing in place. Cook as required.
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