Gluten Free Skillet Stuffing

My semi home-made gluten free skillet stuffing will be the hit this Holiday season. This stuffing is bursting with flavor, is moist, and is such a classic side dish. My stuffing is made using a large cast iron skillet and one stock pot. That’s all you need for this perfect recipe.

My version has rich buttery flavor. This stuffing is so tasty, that it can be the star all on its own. Stuffing doesn’t have to be made just during the holidays, but should be made year round. With the holidays coming up, you’re going to want an easy and delicious stuffing recipe to have on hand. And this is a side dish that everyone will love.

My gluten free skillet stuffing is loaded with carrots, onions, celery, ground pork sausage, dried cranberries and fresh sage. My gluten free skillet stuffing doesn’t skimp on taste, but is gluten free and always a hit!

The perfect gluten free stuffing has added texture from the dried cranberries. The blend of herbs and seasoning really do bring out the most amazing flavor. Everything just ties together just perfectly. The top gets slightly browned, while the inside is perfectly moist and delicious.

Are you team dressing or team stuffing? Up until a couple years ago, I had never heard of “dressing.” These days, stuffing and dressing have become interchangeable. Honestly, I will always refer to stuffing as stuffing, because that’s what I grew up calling it.

CAN THIS BE MADE VEGETARIAN?

Sure. Just leave out the pork sausage. I would add some nuts and chopped apples to provide more texture and crunch. You would also need to use vegetable stock instead.

DAIRY FREE ALTERNATIVES?

If you have an allergy to dairy, that doesn’t mean you have to stop eating stuffing. Rather, there are some great dairy free alternatives on the market these days. Smart Balance Life Butter or Earth Balance Butter would be great to use. There is also Miyoko’s Cultured Vegan Butter and Country Crock Plant Butter.

WHY DOES STUFFING NEED TO BE COVERED WITH FOIL?

To start, I bake the stuffing covered with foil for the majority of the baking time. Why? Covering the stuffing helps to keep the moisture inside the dish. At the end, I remove the foil to get a nice and golden crisp crust on top. This results in having the perfect combination of soft in the middle, and crunchy on the top.

IS CHICKEN STOCK GLUTEN FREE?

Always make sure you check the labels on chicken stock. Not all brands are gluten free. If you do use store bought chicken stock, low sodium is always best. Some great choices are Swanson Low Sodium Chicken Stock, Kitchen Basic Low Sodium Chicken Stock, College Inn Chicken Broth and Pacific Foods Low Sodium Chicken Stock. My favorite two are Pacific Foods and Kitchen Basics.

WHAT CAN I SERVE THIS WITH?

Stuffing goes great with Turkey, Homemade gravy, Cranberry Sauce, Creamy home-made Mashed Potatoes and Sweet Potato Meringue Casserole.

WHY THIS RECIPE IS THE BEST GLUTEN FREE SKILLET STUFFING

My gluten free skillet stuffing is the best recipe for stuffing because it’s packed with intense flavor in every single bite. It is also never soggy. Plus, with Aleia’s Savory Stuffing mix, it includes a seasoning pack loaded with tons of flavor that is added to the chicken stock. I also add fresh chopped sage which really elevates this dish.

Another reason this recipe is so fantastic is because I use quite a bit of butter. The vegetables are sautéed in butter, and as for the chicken stock, well a full stick of butter is added to that too. You can definitely leave out if you are trying to watch your calories, or use a dairy free alternative.

GLUTEN FREE STUFFING SHOULD BAKE TO START IN THE OVEN AND THEN FINISH UNCOVERED

The key to perfect gluten free skillet stuffing stuffing is to start baking the stuffing covered with foil for 20 minutes at 350 degrees F then removing the foil and letting it bake another 10 minutes. This way the top gets toasty and crusty.

CAN THIS STUFFING BE MADE AHEAD OF TIME?

This recipe can be assembled and made the day before. It will take longer to bake since all the ingredients will be cold. The stuffing can also be baked ahead, cooled, then reheated at 300 degrees until hot. But honestly, this tastes the best the day its made.

HOW TO REHEAT STUFFING?

Cool the stuffing and cover with foil and refrigerate. You can warm individual portions in 30 second intervals until warm. My preferred method is reheating in the oven at 300 degrees F until warmed through which is usually about 30 minutes.

CAN I USE GLUTEN FREE BREAD?

Absolutely. However, most gluten free breads are small in size. The cost can add up really quickly to make a big gluten free stuffing side dish. I have found that Aleia’s Savory Stuffing is the best as far as flavor goes, and offers the best bang for your buck. They also have a plain flavor as well.

HOW LONG DOES STUFFING LAST IN THE FRIDGE?

Prepared gluten free stuffing can last for up to three days in the fridge. Just make sure to store in an air-tight container or cover well with saran wrap and foil.

WHAT IS THE DIFFERENCE BETWEEN STUFFING AND DRESSING?

Dressing means that the bread is cooked outside the turkey cavity. It is usually made in a skillet or an oven safe casserole dish.

Stuffing is stuffed inside the cavity of the turkey. If you are still set on stuffing your turkey this holiday season, make sure everything inside reaches 165 degrees. If not, you could be susceptible to food born illnesses.

WHAT CAN BE ADDED TO STUFFING?

When it comes to stuffing, some prefer it simple, while others prefer adding a variety of different ingredients. Whatever your preference, I hope you enjoy this stuffing as much as I do. When each ingredient is packed with tons of savory flavor, everyone will be asking for a second helping.

• Sausage
• Apples
• Dried Cranberries
• Raisins
• Brown Butter
• Mushrooms
• Bacon

WHY HOME-MADE STUFFING SHOULD BE ON THE SIDE AND NOT IN THE TURKEY?

While everyone may make stuffing differently, I prefer mine made on its own and not stuffed inside a turkey. When you stuff a turkey, the stuffing gets all the flavors form the bird.

The down side is that it makes it harder to evenly cook the bird. Stuffed turkeys cook slower. The last thing you want is a dry or undercooked turkey.

1. If the stuffing doesn’t get warm enough and cooked through- you could get salmonella poisoning.
2. It can really dry out your turkey.
3. It could be overly mushy.
4. Over-stuffing the turkey could cause a scorched bird or salmonella.
5. It takes way more time than is necessary.

HOW DO YOU KNOW WHEN THE STUFFING IS DONE?

The surface should be dry and golden with some tender pieces underneath.

TOOLS NEEDED

• Stock Pot with Insert
• Le Creuset Large Skillet
• Gluten Free Chicken Stock

INGREDIENTS FOR GLUTEN FREE SKILLET STUFFING

• 4 Tbsp Unsalted Butter
• 4 Celery Stalks Finely Chopped
• 1 Medium Onion Finely Chopped
• 3 Carrots Finely Chopped
• 1 32 Ounce Container Chicken Stock
• 6 Sprigs Fresh Sage
• 1- 16 Ounce Package Ground Pork
• 2 Boxes Aleia’s Savory Stuffing
• Full Stick of Unsalted Butter
• 2- 5 Ounce Bag of Dried Cranberries

INSTRUCTIONS ON HOW TO MAKE GLUTEN FREE SKILLET STUFFING

• Finely chop the carrots, celery and onion.
• Using a large and deep cast iron skillet, turn the stove to medium heat. Once the pan has warmed up, melt 4 tablespoons of butter and add the carrots, celery and onion. Season with salt and pepper.
• Sautee for about 5-8 minutes or until soft.
• Once done, remove the veggies and set aside in a dish.
• On medium heat, add the ground pork sausage, break into small pieces with your wooden spoon, and brown till done. Season well with salt and pepper.
• Using a large stock pot, add the stock and bring to a boil. Once it has boiled, add the whole stick of butter, turn the heat off, and let it melt. Add the seasoning packet and then remove the pan from the heat.
• Place the stuffing in large bowl and pour the stock over it. Toss with veggies until everything is combined. Now add the dried cranberries.
• Add the stuffing to the sausage which should still be in your cast iron skillet.
• Add the chopped sage to the top.
• Cover and put in the oven at 350 for about 20 minutes. After 20 minutes, remove the foil for about 10 minutes. You want to create a golden brown surface and a slightly crisp texture on top.
• If you decide to not use a skillet, then grease an oven safe casserole dish and add the stuffing mixture and bake for the same time.

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Aleia’s Savory Stuffing

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Gluten-Free Chicken Stock

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