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Recipe: Gluten-free Sourdough Stuffing

With the classic flavors of celery, onion, sage and apples, no one will know this stuffing is gluten-free!


  • ¾ cup butter or oil
  • 3 stalks celery, diced
  • 1 medium yellow onion, diced
  • 1 clove garlic, mashed
  • 1 medium green apple, cored and diced
  • 1-lb loaf Gluten Free Sourdough Bread, cut in cubes and dried overnight
  • ⅓ cup raisins
  • 1 Tbsp. fresh sage
  • 1 Tbsp. fresh parsley
  • 1 tsp. fresh thyme
  • Salt and pepper to taste
  • 1 cup homemade chicken or vegetable broth


  1. Melt butter in a large skillet. Saute the celery and onions until soft and translucent. Add garlic and apples and cook until fragrant; about 3 minutes. Remove the skillet from the heat.
  2. Mix the bread cubes, raisins and herbs in a large mixing bowl. Add the celery and onion mixture. Toss to combine. Season with salt and pepper to taste and pour broth over the mixture to moisten.
  3. Transfer stuffing to a large, well-oiled casserole dish. Bake at 350⁰ F for 30-45 minutes. Or use as stuffing for turkey or other meat and cook until stuffing reaches an internal temperature of 165⁰ F.

At A Glance

PREP: 10 minutes
COOK: 50 minutes
TOTAL: 1 hour
YIELD: Makes 1 casserole