Gluten-Free Sage and Celery Stuffing
Drying the bread first gives this stuffing both crisp corners and a tender middle. Do that part the evening before if the oven will be busy on the day.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Diced celery, ground sage and gluten-free form the base of this recipe.
- A clear cooking sequence. The recipe card separates preparation, cooking, and finishing so you can work through one step at a time.
- A defined yield. The card makes 8 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Rimmed baking sheet
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Optional additions. The card marks gluten-free tamari as optional. Account for additions separately when tracking a portion.
- Prepare before you start. Measure diced celery, ground sage and gluten-free and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Gluten-Free Sage and Celery Stuffing
Ingredients
Method
- Toss bread cubes with olive oil on a rimmed sheet. Bake at 300°F for 30–35 minutes, turning occasionally, until dry. Cool.
- Meanwhile soften the onion and celery in dairy-free butter over medium-low heat for about 15 minutes. Add garlic, thyme and sage; stir for a minute.
- Heat oven to 375°F. Whisk eggs with room-temperature stock and optional tamari. Fold together with bread and vegetables until moistened.
- Spread in a greased 9 × 13-inch dish. Cover and bake for 30 minutes, then uncover for 10–15 minutes until crisp at the edges and 165°F in the center.
Nutrition
Notes
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Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Serve after the resting or finishing step. Pair with vegetables and a starch if desired, and count sides separately unless they are included in the ingredients.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
More recipes to try
Inspired by Erin Collins.
