One of the must-have holiday sides, my Cajun style gluten free stuffing is layered flavor and texture at its finest. Seasoned gluten free sliced bread, cubed and then covered with Cajun seasonings. Baked at a low temp til dry, then tossed with the browned Cajun trinity, garlic, eggs and broth. Then, re-baked in cast iron til browned on top, and piping-hot ready to serve on the side or inside of your holiday turkey. Yep and yay...
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I Start Dreaming of the Perfect Gluten Free Thanksgiving Stuffing as Soon as October Turns into November
Now that we're several days into November, I've noticed that my thoughts have turned to gluten free Thanksgiving stuffing a whole, whole lot lately. It pops up in my thoughts. It pops up in my dreams. And it pops up every time I'm near the gluten free aisle at my local grocery store.
This year, I decided that I wasn't going to settle for a quick, thrown-together Thanksgiving stuffing. Nope. I craved something a little more special. Which of course for me means a little more south Louisiana special.
So, I went right into my Lyn-is-overthinking-the-food mode again. And I whipped up this Cajun style gluten free dressing to finally satisfy my cravings. And, I'm sooo glad that I did y'all!!
Creamy and crunchy and full of all the things I love about the cook-then-show-up-and-eat holiday, this best ever gluten free Thanksgiving stuffing ticks off all of my must-haves in a comfort food dish.
How to Make Cajun Style Gluten Free Stuffing to Impress Your Guests and Warm Your Holiday Heart
Start the Cajun style gluten free stuffing by preheating the oven to 250 degrees F. Then, cut the gluten free sandwich bread into cubes. Pour into a bowl, then, season liberally with spices:
Arrange the seasoned GF bread cubes in a single layer along a large baking sheet:
Bake for 18 minutes. Remove from oven and set aside:
While the bread is slow-baking, soften the Cajun trinity of onion, bell pepper and celery in a cast iron skillet. You don't have to bring it all the way to browning, just totally softened. (It will brown in the oven.) When the veggies are really soft, add the garlic, and cook for 1 additional minute:
Pour the eggs into a small bowl. Add hot sauce, and SP&C to taste, then lightly beat the mixture:
Pour the broth into a medium-sized bowl. Then, stir the egg mixture into the broth:
Pour the Cajun trinity with garlic and egg/broth mixture into the large bowl with the seasoned bread crumbs. Toss well until combined thoroughly:
Then, pour the mixture into the cast iron skillet. Cover, and bake for 15 minutes. Then, uncover and bake for an additional 5 to 10 minutes, or until browned to your liking.
And that's totally it, y'all!! The first thing that you notice about this Cajun style gluten free stuffing is it's explosive flavor! Then, once you really start to dig in, you delight in the crunchy on top and soft on the bottom stuffing consistency that we all know and love.
Totally rocking the beloved south Louisiana flavor profile, this stuffing quickly becomes the holiday side star of the show. Easy to double or even triple for larger events, this dish is also a beautiful table topper that really elevates the look and feel of your holiday food display.
Share this Cajun style gluten free stuffing with those that cherish the pure, unadulterated love you have for them each and every day of the year. And see y'all on the yum side...
Cajun Style Gluten Free Stuffing
- 1 15-ounce sliced gluten free sandwich bread loaf
- 1 tablespoon paprika
- 1 tablespoon parsley flakes
- 2 teaspoons onion powder
- 2 tablespoons oil or butter
- 1 onion, finely chopped
- 1 celery rib, finely chopped
- 1 green or red bell pepper, or a combination of both, finely chopped
- 4 garlic cloves, minced
- 2 large eggs
- 1 teaspoon gluten free hot sauce
- salt, black pepper and cayenne pepper to taste
- 2 ½ cups gluten free chicken broth
- Preheat oven to 250 degrees F.
- Cut sandwich bread into cubes.
- Season the cubes with the parsley, paprika and onion powder. Toss well to combine.
- Lay the seasoned bread cubes in a single layer on a large, ungreased baking sheet.
- Bake for 18 minutes. Remove from oven.
- Turn oven heat up to 375 degrees F.
- While the GF bread is baking, sweat the Cajun trinity of onion, bell pepper and celery in a cast iron skillet until soft.
- Add the garlic cloves, cook for 1 additional minute. Remove from heat.
- Pour the seasoned bread crumbs into a large bowl.
- In a medium-sized bowl, whisk the eggs with the hot sauce and salt, black pepper and cayenne pepper to taste. Add the chicken broth, stirring gently.
- Pour the egg/broth mixture into the large bowl with the seasoned GF bread cubes. Toss gently until very well-combined.
- Wipe the cast iron skillet clean with a towel. Grease well with butter or oil.
- Pour the Cajun style gluten free stuffing batter into the skillet.
- Cover with a lid or foil, and bake for 15 minutes.
- Remove cover, and bake for an additional 5 to 10 minutes, or until cooked through and browned to your liking on top.
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