Gluten-Free Traditional Crockpot Stuffing Recipe

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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,About.com Guide to Busy Cooks.

Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours, 25 minutes

Ingredients:

  • 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

Preparation:

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 but not browned.

Melt butter over low heat in a large skillet. Add onions, celery, parsley, and mushrooms. Saute for about 3 minutes while stirring to prevent burning.

Place bread cubes in a large bowl. Add vegetable mixture and seasonings to bread and toss well. Pour in about 1/4 cup broth at a time, gently stirring to moisten bread cubes. Continue to add gradually add broth until ingredients are moist. (Avoid over-moistening to prevent “soggy” dressing.)

Add eggs and stir with a large spatula to thoroughly blend. Spoon dressing into a 5-6 quart slow cooker. Cover and cook on low for about 6 hours. Check dressing periodically and drizzle with more gluten-free broth if the dressing appears to be drying out.

Serves 12

Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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Author Information: Teri Gruss, MS
About.com Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website naturalnews.com and was a founding member and moderator of nutritioncircle.org, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.


About Teri Gruss, MS

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