• Cooking Time: 6 hours
  • Servings: 12
  • Preparation Time: 25 minutes
  • 1 cup butter or your favorite dairy-free butter substitute
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 1/4 cup chopped parsley
  • 2 (8 oz.) cans sliced mushrooms, drained
  • 12 cups day old bread cubes, dried overnight (about
  • 1 pound of gluten-free bread)
  • 1 teaspoon gluten-free poultry seasoning
  • 1 1/2 teaspoons dried sage leaves
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 teaspoon gluten-free garlic powder
  • 3 1/2 cups gluten-free chicken or gluten-free turkey broth
  • 2 lightly beaten eggs
  1. To dry gluten-free bread, let cubed bread stand, uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20 minutes, until dry
  2. but not browned.
  3. Melt butter over low heat in a large skillet.
  4. Add onions, celery, parsley, and mushrooms.
  5. Saute for about 3 minutes while stirring to prevent burning.
  6. Place bread cubes in a large bowl.
  7. Add vegetable mixture and seasonings to bread and toss well.
  8. Pour in about 1/4 cup broth at a time, gently stirring to moisten bread cubes.
  9. Continue to add gradually add broth until ingredients are moist. (Avoid over moistening to prevent "soggy" dressing.)
  10. Add eggs and stir with a large spatula to thoroughly blend.
  11. Spoon dressing into a 5-6 quart slow cooker. Cover and cook on low for about 6 hours.
  12. Check dressing periodically and drizzle with more gluten-free broth if the dressing appears to be drying out
Reprinted from Celi-Yak News Winter 2011 Prepare this traditional gluten-free stuffing recipe in a slow cooker (crockpot) and you free up valuable shelf space in your oven for roasting turkey and baking pies! This recipe is adapted to gluten-free diets from a recipe by Linda Larsen