Mom’s Best Stuffing

Ingredients

• 454 g (1 lb)day-old crusty gluten-free bread or gluten-free sourdough bread (not sandwich bread)
• 113 g (½ cup)salted butter (or dairy-free alternative)
• 2leeks, halved, thinly sliced and rinsed well
• 200 g (2 cups)diced celery
• 3 clovesgarlic, chopped
• 1 teaspoonkosher salt or fine sea salt
• ½ teaspoonfreshly ground black pepper
• 120 ml (½ cup)dry white wine, such as pinot grigio or sauvignon blanc
• about 10 g (¼ cup)chopped sage
• about 15 g (¼ cup)chopped parsley
• 1 teaspoonfresh thyme leaves
• 480–600 ml (2–2½ cups)gluten-free chicken or turkey broth
• 2 largeeggs, beaten
• 57 g (4 tablespoons)melted butter (or dairy-free alternative)

Instructions

1. 1

   Dry the bread

   The night before, tear or cut the bread into 2.5 cm (1-inch) pieces. Leave them uncovered on the counter overnight so they dry out.

2. 2

   Cook the vegetables

   On the day, preheat the oven to 175°C (350°F) and grease a 23 × 33 cm (9 × 13-inch) baking dish. Melt 113 g (½ cup) butter in a large frying pan over medium heat. Add the leeks, celery, garlic, salt and pepper, and cook for 5 minutes, lowering the heat halfway through. Pour in the wine and simmer for about 3–5 minutes, scraping up any browned bits. Remove the pan from the heat and set the leek mixture aside.

3. 3

   Moisten the bread

   Put the bread pieces in a large bowl. Pour the leek mixture over them, add the sage, parsley and thyme, then toss by hand to coat. Pour over 480 ml (2 cups) of broth and toss again. Add the beaten eggs and toss once more. The bread should feel fairly wet; if it still seems dry, add the remaining broth gradually, 60 ml (¼ cup) at a time.

4. 4

   Fill the dish

   Transfer the mixture to the prepared baking dish. If preparing ahead, stop here, cover the dish with foil and refrigerate it or set it aside until ready to bake.

5. 5

   Bake until crisp

   When ready to bake, drizzle 57 g (4 tablespoons) melted butter evenly over the top. Cover and bake for 30 minutes, then uncover and bake for 10 more minutes, until the top is lightly browned and slightly crisp.

What is American stuffing?

American stuffing is a seasoned bread mixture traditionally served alongside roast poultry; it may be baked separately in a dish, as it is here. This version uses gluten-free crusty bread and a generous mix of leeks, celery and fresh herbs.

Dry bread absorbs the broth without immediately collapsing, while eggs help bind the mixture as it bakes. The covered-then-uncovered bake gives the centre time to soften before the surface browns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 9g protein, 30g carbs, 21g fat.

The bread supplies most of the carbohydrates, while the butter contributes much of the fat. Eggs and the chicken or turkey broth add some protein, with the bread contributing as well. Serve it with roast poultry and vegetables to round out the meal.

Choose and dry the bread

Bread choice: use a sturdy gluten-free loaf or sourdough, not soft sandwich bread. A crusty loaf gives the pieces enough structure to soak up the liquid and still hold their shape.

Drying: leave the 2.5 cm (1-inch) pieces uncovered overnight as directed. If the bread is still soft, it may turn mushy when the broth is added.

Build the savoury base

Leeks and celery: rinse the sliced leeks thoroughly, since grit can settle between their layers. Cooking them with the celery and garlic softens their flavour before they meet the bread.

Wine and herbs: simmer the wine while scraping up the browned bits in the pan, then mix in the fresh sage, parsley and thyme with the bread. This spreads the aromatic base through the dish.

Get the moisture right

Broth: start with 480 ml (2 cups), toss well, then add more only if the bread still feels dry. Gluten-free loaves can vary in how much liquid they absorb, so use the texture of the mixture as your guide.

Eggs: add them after the broth and toss so they are distributed through the mixture. They help the stuffing hold together as it bakes.

Bake for a soft centre and crisp top

Covered bake: keep the dish covered for the first 30 minutes so the stuffing heats through without the surface browning too quickly. Drizzle the melted butter evenly over the top just before baking.

Uncovered finish: bake for a further 10 minutes, until the top is lightly browned and slightly crisp. The centre should be moist rather than dry.

Plan the timing

The bread needs to dry overnight, so begin that part the evening before you intend to serve the stuffing. The vegetable mixture and bread can be combined ahead and kept covered until baking.

If you have assembled it in advance, keep it covered in the refrigerator and bake when ready. The recipe gives the baking time as 30 minutes covered followed by 10 minutes uncovered.

Serve it with

This stuffing makes a savoury side for roast turkey or chicken, especially with vegetables and a spoonful of gravy. Its herbs and buttery bread also suit a simple green vegetable alongside.

For a more balanced plate, pair a serving with a generous portion of vegetables and a source of protein such as roast poultry.

Recipe notes & tips

• Rinse the sliced leeks well to remove any grit caught between the layers.
• Cut or tear the bread into fairly even pieces so they dry and soak consistently.
• Toss thoroughly after each addition of liquid to distribute the broth and herbs.
• Add the last of the broth gradually, stopping once the bread feels fairly wet.
• Spread the topping butter evenly so the surface browns consistently.

Variations

• Dairy-free: use a dairy-free alternative for both portions of butter.
• Turkey broth: choose gluten-free turkey broth for a poultry-forward flavour.
• Sourdough: use a crusty gluten-free sourdough loaf for a tangier note.
• Herb balance: adjust the proportions of sage, parsley and thyme while keeping to the recipe's total herb amounts.
• Wine-free: replace the wine with broth, then simmer and scrape up the browned bits as directed.

Common mistakes to avoid

• Using soft sandwich bread: choose a crusty loaf so the pieces can absorb liquid without quickly collapsing.
• Skipping the overnight drying: leave the bread uncovered so it can take up the broth more evenly.
• Adding all the broth at once: reserve some and add it in 60 ml (¼-cup) increments only if needed.
• Leaving grit in the leeks: rinse them well after slicing, paying attention to the layers.
• Browning too early: keep the dish covered for the first 30 minutes, then uncover it for the final 10.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat covered in an oven until hot throughout, uncovering briefly at the end if you want to refresh the crisp top.

Frequently asked questions