Best 4 Gluten Free Bomb Diggity Stuffing Recipes
Welcome to the world of culinary delight, where flavors dance on your taste buds and aromas fill the air with irresistible temptation. Today, we embark on a journey to discover the Gluten-Free Bomb Diggity Stuffing, a dish that lives up to its name and tantalizes your senses. This exceptional stuffing is not just a mere side dish; it's a culinary masterpiece that transforms your holiday meals into extraordinary feasts.
Our collection of recipes offers a variety of options to suit every palate. From the classic Bomb Diggity Stuffing, made with a blend of hearty gluten-free bread cubes, savory herbs, and aromatic spices, to the tantalizing Sausage, Apple, and Cranberry Stuffing, which combines sweet and savory flavors in perfect harmony. And for those who prefer a vegetarian delight, the Wild Rice and Mushroom Stuffing is an earthy and flavorful treat that will leave you wanting more.
Whether you're hosting a grand holiday dinner or simply craving a comforting meal, these Gluten-Free Bomb Diggity Stuffing recipes will elevate your culinary experience. They are not only delicious but also easy to prepare, ensuring that you can enjoy a stress-free cooking session while creating a dish that will impress your family and friends. So, gather your ingredients, preheat your oven, and get ready to embark on a taste sensation like no other. Let's begin our delicious journey!
CLASSIC GLUTEN-FREE STUFFING
Provided by Shauna Ahern
Time 55m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
- Beat the eggs together in a bowl.
- Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
- Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
- Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
- Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
- Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
- Cover with gravy, immediately.
GLUTEN-FREE STUFFING
Gluten-free eaters, rejoice! Now you can enjoy everyone's favorite Thanksgiving dish, too. This easy gluten-free stuffing has all the classic stuffing flavor minus the gluten. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 4h20m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat., Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.
Nutrition Facts : Calories 146 calories, Fat 5g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 561mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
GLUTEN-FREE BOMB-DIGGITY STUFFING
This stuffing is so tasty, and I can't wait to make it for everyone at Thanksgiving. I did this as a test experiment to see if I could make stuffing that would not make my love miss the bagged wheat-based stuffing. I also wanted it to be so good even our wheat-eating friends wouldn't be able to tell. I think it succeeded! Bake outside the bird or use to stuff a turkey.
Provided by melaniecarr23
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut bread slices into cubes and spread onto a baking sheet.
- Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
- Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 50.4 g, Fat 25.9 g, Fiber 4.8 g, Protein 6.3 g, SaturatedFat 16.5 g, Sodium 255.4 mg, Sugar 7.4 g
GLUTEN-FREE BOMB-DIGGITY STUFFING
This stuffing is so tasty, and I can't wait to make it for everyone at Thanksgiving. I did this as a test experiment to see if I could make stuffing that would not make my love miss the bagged wheat-based stuffing. I also wanted it to be so good even our wheat-eating friends wouldn't be able to tell. I think it succeeded! Bake outside the bird or use to stuff a turkey.
Provided by melaniecarr23
Categories Vegetarian Stuffing and Dressing
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut bread slices into cubes and spread onto a baking sheet.
- Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
- Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 50.4 g, Fat 25.9 g, Fiber 4.8 g, Protein 6.3 g, SaturatedFat 16.5 g, Sodium 255.4 mg, Sugar 7.4 g
Tips:
- Use a variety of gluten-free breads: This will give your stuffing a more complex flavor and texture. Some good options include sourdough, French baguette, and Italian bread.
- Dry the bread before using it: This will help to prevent the stuffing from becoming soggy. You can dry the bread in a low oven (250°F) for about 15 minutes, or you can let it air dry for several hours.
- Sauté the vegetables before adding them to the stuffing: This will help to bring out their flavor and make them more tender. Sauté the vegetables in a little bit of olive oil or butter over medium heat until they are softened.
- Use a flavorful broth: The broth you use will add a lot of flavor to the stuffing. Use a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or turkey broth.
- Season the stuffing well: Don't be afraid to add plenty of herbs and spices to your stuffing. Some good options include sage, thyme, rosemary, garlic powder, and onion powder.
- Bake the stuffing until it is golden brown and crispy: This will ensure that the stuffing is cooked through and that it has a nice, crispy texture.
Conclusion:
With these tips in mind, you can make a delicious and flavorful gluten-free stuffing that will be the perfect addition to your holiday meal. So get creative and have fun with it!
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