Prep Time

15 min

Cooking Time

30 min




  • 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
  • 2 shallots, minced
  • 2 yellow onions, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 4 tablespoons unsalted butter
  • 2 teaspoons dried sage
  • 2 teaspoons dried thyme
  • 1/2 teaspoon fine sea salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 cup dry white wine
  • 1 cup gluten-free chicken broth
  • 1/4 cup chopped fresh parsley
  • spray oil 


Preheat the oven to 300°F.

Spread bread on a large rimmed baking sheet. Bake, stirring occasionally, until dried and golden brown, about 20 minutes. Let cool. Increase the oven temperature to 325°F. (If using pre made stuffing cubes, skip this step.)

Meanwhile, in a medium skillet, melt butter over medium heat. Add shallots, onions, celery and carrots and cook, stirring frequently, until soft and golden brown. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue to cook over medium heat until liquid is reduced by half.

Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.


Add finely diced sausage or bacon bits to the sautéed vegetables, if you like, or toss in diced chestnuts, apples or raisins.

Nutritional Info: 

Per Serving: Serving size: , 180 calories (60 from fat), 7g total fat, 3.5g saturated fat, 15mgcholesterol, 410mg sodium, 23g carbohydrates, (2g dietary fiber, 4g sugar), 4g protein.