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Gluten-Free Sourdough Stuffing

TRUE OR FALSE: stuffing is the best Thanksgiving side. I mean does it get better than an entire side of BREAD? I think not.

⁣This year it’s just the 2 of us, so if anything I’m trying to make the holidays even more special – and delicious. This stuffing could not be easier (I didn’t even measure) and you can customize it by adding whatever herbs or fillings you like!⁣


+ 1 loaf of bread (I used a mixture of Bread SRSLY and Breadblok sourdough)
+ 2 cups broth (I used bone broth, you can use anything including vegetable if you’re vegan)⁣
+ 3/4 cup butter (you can use whatever you like including vegan butter – I used ghee)⁣
+ 1 tbsp arrowroot or cornstarch⁣
+ 1 large yellow onion⁣
+ 2 cups chopped celery⁣
+ Fresh (if possible) Thyme, rosemary, sage and parsley ⁣
+ Salt and pepper to taste⁣


1. Tear or cut bread into 1 inch cubes and either leave out overnight to dry, or toast in the oven at 250 Fahrenheit for about 40 minutes⁣

2. Preheat oven to 350 Fahrenheit ⁣

3. In a skillet, heat chopped onion and parsley in butter until the onion begins to lightly brown⁣ – then add broth and let simmer

4. Add chopped herbs - about 1 tbsp each – and stir well. Also add a pinch of salt and pepper ⁣

5. Add arrowroot or cornstarch and whisk⁣

6. Let simmer for a few minutes until sauce begins to thicken ⁣

7. In a mixing bowl, pour over the bread and mix well until it’s all coated ⁣

8. Add to a casserole dish (I used 9”) ⁣

9. Bake for about 30 minutes, until bread is browning; I used my oven’s crisp function at the end for a few minutes to really brown the top