Gluten Free Thanksgiving Stuffing – Dressing with Schar Baguettes

This is my new favorite gluten free stuffing recipe. OMG! Using Schar baguettes makes it as close to my old gluten recipe for stuffing that used sourdough bread. I love it! Using fresh herbs and creamy butter brings it over the top. See the tips section on how to prepare in advance. Enjoy!

See the tips section on how to prepare in advance.

Gluten Free French Bread Stuffing with Schar Baguettes


Yield: Makes 4 - 5 servings

Gluten Free French Bread Stuffing with Schar Baguettes

You can never go wrong with adding butter to stuffing. It keeps it moist. You literally are guaranteed that it won't dry out. Try this amazing gluten free stuffing recipe.


    For the Seasoned Croutons:
  • 1 package (2 loaves) Schar Baguettes
  • 8 Tablespoons (1 stick) unsalted butter (or gluten free margarine - Earth Balance or Smart Balance), melted
  • 1 Tablespoon freshly minced sage
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground thyme
  • For the Stuffing - Dressing:
  • 2 Tablespoons chopped fresh sage
  • 1 Tablespoon chopped fresh thyme (or 1/2 teaspoon ground)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/2 cups low-sodium chicken broth, divided
  • 2 Tablespoons unsalted butter or gluten free margarine
  • 1-3/4 cup chopped yellow onions
  • 1 cup chopped celery (2 large stalks)
  • 1 large egg


    To Make the Croutons:
  1. Slice the baguettes in half, lengthwise. Place cut-side up on a baking sheet.
  2. Preheat oven to High Broil.
  3. Combine 8 tablespoons melted butter, 1 tablespoon sage, and 1/4 teaspoon salt; baste on top of baguettes.
  4. Broil for 1-1/2 to 2 minutes, 6-inches away from the element or until golden brown on edges.
  5. Turn over and butter the other side. Broil until crisp on crust side, about 1 minute. A little charring will create flavor.
  6. Remove from oven and set on a wire rack to cool.
  7. Rip into 1-inch pieces and set on the baking sheet. Preheat oven to 275°F. Bake torn pieces of bread for 20 minutes. Turn oven off and allow to dry out for an additional 20 minutes.
  8. To Make the Stuffing:
  9. Preheat oven to 350°F.
  10. Whisk together broth, sage, thyme, salt, and pepper; set aside to infuse.
  11. Place seasoned croutons in a 9 x 2-inch round pie dish, 9x9x2-inch baking dish, or casserole dish. Set aside.
  12. Add 2 tablespoons butter to a heavy skillet.
  13. Add onion and celery. Saute until onions are translucent and celery is tender. Add on top of croutons.
  14. Whisk egg into broth mixture, and pour half on top of stuffing ingredients in the dish. Toss and allow it to rest a few minutes to thoroughly absorb the liquid. Add the remaining broth and toss gently.
  15. Cover with foil and bake for 25 minutes. Uncover and bake an additional 25 minutes.


Using a shallow dish creates more crunchy, dry top crust.

To Make in Advance:

1) Make the croutons and place them in a baking dish or pie plate.

2) Top with sauteed vegetables.

3) Cover with plastic wrap and then foil.

4) Freeze and defrost overnight in the refrigerator the night before needed.

5) Mix with broth and egg; bake as directed

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