By Mona | Tuesday 1 November 2011 9:15 pm


One of the things I love most about Thanksgiving is my mom’s bread stuffing. I look forward to it every year.  She always makes extra because it goes so fast.  It’s simple, yet so satisfying.  I see it as more than a side dish because I could eat the stuffing with gravy as a meal by itself.  I love the blend of beautiful spices.  Adapting the recipe to gluten-free bread is as delicious as the original and I’m thankful that I have this recipe to share with you.



3 tablespoons butter or olive oil

1 medium onion, chopped or diced

1 cup celery, chopped or diced

1 cup Italian parsley, chopped

1 tablespoon salt

1 1/2 teaspoons ground pepper

2 teaspoons dried thyme

1 teaspoon dried rosemary

1 teaspoon dried sage

8 cups gluten-free bread, cut into 1/2 inch cubes (lightly toasted on baking sheet for 30 minutes in oven at 200°F) *I use ‘Breads from Anna’ Gluten Free Herb Sandwich Bread Mix

3/4 cup chicken broth, homemade or low-sodium gluten-free brand (Imagine or Pacific Brands)


1.  Preheat oven to 350°F.

2.  Melt butter and olive oil in large skillet over medium heat.

3.  Add onions and celery and cook about 5 minutes.  Place in a large bowl.

4.  Add remaining ingredients to bowl and toss to combine.

5.  Let cool.

6.  Place stuffing into a 9″x13″ baking dish.  Cover and bake for approximately 30 minutes.