Gluten-Free Bacon & Vegetable Stuffing

Gluten-Free Bacon & Vegetable Stuffing – Part of my “QUICK & HEALTHY THANKSGIVING SIDE DISHES” Series

Gluten-Free Bacon & Vegetable Stuffing

  • Large cutting board
  • 8" chef knife
  • Prep/mixing bowls
  • Storage Containers
  • Cassarole dish
  • Dutch oven pot
  • 3 cups Onion (chopped)
  • 2 cups Celery (chopped)
  • 4 strips Bacon (cut into small pieces)
  • 1 tbls Butter
  • 8-9 slices Gluten-free white bread (cut into one inch cubes)
  • 1 cup Chicken stock
  • 1 tbls Poultry seasoning
  • 2 tsp Kosher salt
  • 2 tsp Pepper
  • 2 tbls Fresh parsley (chopped)

  1. Four hours or the night before making the stuffing, cut bread into cubes and scatter onto a sheet pan to dry out slightly

  2. Preheat oven to 375 degrees

  3. Prepare a cassarole dish with non-stick cooking spray

  4. Place butter into a large pot on medium heat

  5. Saute' onions, celery & bacon over medium-high heat for about 10 minutes

  6. Remove from stove, add cubed bread, chicken stock, poultry seasoning, salt & pepper and stir together

  7. Taste for seasoning, add more salt if needed. Add a little more chicken stock if the stuffing seems to dry

  8. Transfer stuffing to casserole dish and bake in the middle rack of your oven for 30 minutes until top is slightly browned

  9. Remove from oven & top with fresh chopped parsley before serving

Sausage instead of bacon is delicious in this recipe! Or you could use turkey bacon for an even more healthy option. Vegan bacon & vegetable stock will make this dish completely vegetarian.

Store leftovers in an airtight container for up to three days

Side Dish