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Gluten-Free Stuffing


  • 6 slices bacon, finely chopped
  • 1/2 cup chopped onion
  • 1 large leek, finely chopped
  • 4 stocks celery, chopped
  • 3 fresh sage leaves
  • 1/4 cup brown sugar
  • 1 L Kitchen Basics gluten free chicken broth
  • 1/2 tsp dried sage
  • 2 large eggs
  • 1 pkg Udi’s gluten free hot dog buns


  • Preheat oven to 350 degrees.
  • Cube, approximately 1 inch in size the entire package of Udi’s gluten free hot dog buns.
  • Divide cubes between 2 cookie sheets.
  • Toast in oven until slightly brown. About 7-10 minutes.
  • Remove from oven and let cool.
  • This step can be done 1-2 days ahead.
  • Preheat oven to 350 degrees.
  • Sauté in large frying pan the chopped bacon and onions until slightly crispy.
  • Add the chopped leeks, celery and fresh sage leaves and continue sautéing until all veggies are soft.
  • In a large bowl add the cooled toasted bread cubes with the sautéed bacon mixture.
  • Stir.
  • Add the dried sage and brown sugar and stir again.
  • In a small bowl, whisk the 2 eggs until frothy.
  • Add the whisked eggs to the bowl and stir well.
  • Slowly add 2 cups of chicken broth to the stuffing mixture.
  • Allow the bread to sit for 5 minutes to absorb the broth.
  • Add enough broth now to moisten the stuffing but not to make it soggy.
  • Transfer the gluten free stuffing to a baking dish.
  • Cover dish with foil and bake for 30 minutes.
  • Remove foil and check stuffing to see if you need to add any more broth. 
  • You can add another 1/2 cup broth if needed.
  • Place baking dish back into the oven and bake for another 30 minutes.
  • Remove from oven and enjoy!!!
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