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  • Writer's pictureMichele MacGregor

Momma Mac's Cooking Corner: Gluten-Free Stuffing

Updated: Nov 20, 2023


Momma Mac's Cooking Corner: Gluten-Free Stuffing - happy campers bread - amanda macgregor centineo - food allergy recipes

For those who know the MacGregors, they know all too well that we love to celebrate and we love food. That is why we enjoy Thanksgiving so much; it combines two of our favorite things.


The one major thing I always worked very hard in doing was making sure Amanda was accommodated, especially on the holidays. I always did my best to try and replicate her food to match everyone else's. Some years, we would nail it, and others, she would be having a Thanksgiving steak.



Amanda's favorite Thanksgiving side has always been stuffing. When she was just allergic to dairy, that was easy to accommodate with stuffing. But when her gluten, corn, and nightshade allergies came into the picture, we struggled to find bread she could have.


When Amanda and Joe took their San Francisco/Napa Valley trip, they discovered Happy Campers' Gluten-Free bread in the local section of Whole Foods.

Momma Mac's Cooking Corner: Gluten-Free Stuffing - happy campers bread - amanda macgregor centineo - food allergy recipes

Now that we had safe bread for us to work with again, we got our apron on and revisited the opportunity to create a gluten-free stuffing recipe that works for her food allergies. This is what we came up with!

Momma Mac's Cooking Corner:

Gluten-Free Stuffing


 

Ingredients

  • 1 loaf of Happy Campers Gluten-Free Bread or your favorite Gluten-Free Sandwich Bread of choice

  • 2 cups Kettle & Fire Bone Broth (or broth of your choosing)

  • ¼ cup olive oil

  • 2 cups diced onion

  • 3 to 5 stalks celery, diced

  • 1 teaspoon dry parsley

  • 1 teaspoon dry basil

  • 1 teaspoon sea salt

  • ⅔ teaspoon oregano

  • ¼ teaspoon black pepper


Directions

  1. Preheat the oven to 350°F.

  2. Place the bread on a baking sheet and toast in the oven for 5 minutes. Flip the slices of bread oven and put them back in the oven for another 5 minutes or until the bread is fully toasted. Remove from the oven and let the bread cool before cutting the slices into cube-sized pieces. Place in a bowl and set aside.

  3. In a pot over medium-high heat, add the oil. Add in the onions and celery and saute until the onions are translucent.

  4. Add in all the seasonings and stir to combine.

  5. Add in the bread cube and stir until well incorporated with the seasonings.

  6. Add the broth in, ½ cup portions at a time, stirring with each addition, allowing the bread to soak up the liquid. If you add them all at once, it will completely saturate your bread and become too mushy.

  7. Spoon the stuffing into an oven-safe dish. At this point, you can put it in the refrigerator until you're ready to cook it, or immediately put it in the oven at 350° F until it's warmed throughout and a little crunchy on top, about 30 to 40 minutes.

Momma Mac Tip

Instead of putting all the stuffing into one oven-safe dish, try scooping the stuffing mixture into a cupcake tin to create individual cup-sized servings. This is great for large gatherings or potlucks! The cups also make it super easy to reheat for leftovers.


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