The best super simple gluten free Thanksgiving stuffing with a subtle maple flavor and chopped pecans! See blog post above for any questions about substitutions!
- 1 lb gluten free bread*, torn into 1” cubes
- 1 stick of unsalted butter (1/2 cup), plus more for baking dish
- 2 + 1/2 cups diced onions
- 1 + 1/2 cups celery (cut into 1/4″ pieces)
- 3 cloves of garlic, minced
- 1 cup chopped pecans
- 1/2 cup fresh Italian parsley, roughly chopped
- 2 tbsp fresh sage, finely diced
- 1 tbsp fresh thyme, stems removed and finely diced
- 1 tbsp fresh rosemary sprigs, stems removed and finely diced
- 2 tsp sea salt
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 + 1/4 cups low sodium chicken broth, divided
- 1/4 cup pure maple syrup
- 2 eggs
- Preheat oven to 250°F. Tear your bread into 1″ cubes and line on a baking sheet. Bake for 45-55 minutes, until mostly dried out. Set aside.
- In a large pan over medium heat, melt the stick of butter then stir in the onions and celery. Cook, stirring occasionally, for 10 minutes. Set aside to slightly cool.
- Preheat oven to 350°F and generously grease a 9×13″ baking dish with butter. In a large bowl, mix together the bread cubes, pecans, fresh herbs, and all of the seasonings. Pour over 1 + 1/4 cup of the broth, the maple syrup, and the onion and celery mixture, and toss gently to combine. In a separate bowl, whisk the eggs with the remaining 1 cup of broth. Gently fold into the stuffing mixture until everything is well combined.
- Pour stuffing mixture into your greased baking dish. Cover with foil and bake for 40 minutes, then uncover and bake for 40-50 minutes, until top is slightly browned and crispy and stuffing is set. Allow to cool for at least 10 minutes before serving.
- To reheat leftovers: Add a splash of broth and reheat in a 350°F oven until warmed through, adding more broth as needed.
- To make ahead: Do the first round of baking where the stuffing is covered in foil, then allow to completely cool before covering and placing in the fridge. When ready to bake, uncover and bake for 50-60 minutes, until top is slightly browned and crispy and stuffing is set.
*My loaf of bread was 18 oz; it’s ok to go a little over 1 lb.