I’ll admit gluten-free bread has been the hardest item for me to get used to. The kids love most brands when toasted. Since it is more expensive than its gluten filled counterpart, I like to keep all the ends of the gluten-free loaves of bread in the freezer until I have enough to make something, like these croutons, which are perfect to be used for making stuffing for Thanksgiving.
Gluten-Free Croutons and Stuffing
Ingredients
Crouton Ingredients
- 6 cups gluten free bread cubed
- 3 Tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon fresh thyme chopped
- ¼ teaspoon fresh sage chopped
Stuffing Ingredients
- 1 batch gluten-free croutons
- 3 ounces sausage omit if making vegetarian or vegan
- 1 small onion finely chopped
- 1 clove garlic minced
- 4 Tablespoons butter use Smart Balance to make it vegan
- 2 sprigs fresh thyme finely chopped
- 2 sprigs fresh rosemary finely chopped
- 2 leaves sage finely chopped
- 2 cups stock turkey, chicken, veggie or beef
Instructions
Crouton Directions
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Preheat oven to 400 degrees.
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Mix all the ingredients in a large bowl and transfer to cookie sheet.
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Toast for 10 minutes, then mix and toast for another 5 to 10 minutes.
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Remove from oven and set aside. You can use these as croutons or use to make my stuffing recipe.
Stuffing Directions
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Preheat oven to 375 degrees. Melt butter in cast iron skillet and cook sausage in it.
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Add onions, garlic and herbs. Sauté for about 5 to 7 minutes.
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Add croutons, mix and then stir stock into mixture.
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Cover and cook in oven for about 35 minutes.
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Remove cover and finish cooking for 10 to 15 minutes uncovered.
Stuffing is one of my favorite parts of Thanksgiving and with this recipe, I definitely do not miss the gluten. It is delicious. What is your favorite side dish? Try my polenta, acorn squash or slow cooker mashed potatoes.
This is great! Stuffing was always my favorite, but I can’t tolerate gluten well. What’s your favorite gluten-free bread to use for croutons?
We usually use Schar’s white bread or Trader Joe’s bread these days, so I use the ends from those, but I’ve made this with Udi’s, Canyon or a mixture of all of the above. Schar is my favorite these days.
My niece is gluten free and this will be perfect for her! I’m going to share with my sister now! I appreciate your recipe to help make our holiday gluten-friendly!!
Hopefully it helps! I make our food gluten-free so my son doesn’t have to miss out 🙂
This sounds great! I lovelovelove that it’s gluten-free, too!
Thank you!
What a great way to utilize each part of the bread! It sounds so delicious!