This easy Gluten Free Stuffing, for roast chicken or turkey, recipe is quick to throw together, with either homemade or store-bought bread, in just a few minutes.
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Why You’ll love this Gluten Free Stuffing Recipe
Having a gluten free diet doesn’t mean you have to miss out on the family favourite recipes. This gluten free stuffing for roast chicken is so moist and delicious everyone will enjoy it – diet or not! With simple ingredients and the help of a Magic Bullet, Food Processor or other “Chopping tool” this recipe is quick to prepare and adds so much flavour to your Chicken Roast.
Ingredients needed for Chicken Roast – Gluten Free Stuffing
- Gluten Free Bread – 2-3 slices of either homemade or store-bought GF bread. I used about 5 slices as I wanted extra stuffing (see below on how to make more than what fits in the chicken.)
- Gluten Free All Purpose Plain Flour – 1 teaspoon per slice (see my favourite here.)
- Onion – I used half a medium onion, finely chopped
- Egg – 1 or 2 depending on how much you are making
- Mixed herbs – a good pinch or two (to taste)
- Salt & Pepper – to taste
Tools required
A mixing bowl, rubber spatula, teaspoon, a Magic Bullet, Food Processor or other “chopping tool.”
For “extra stuffing” baking paper and foil.
How to make Gluten Free Stuffing – Step by Step
Step One
Using your Magic Bullet, Food Processor or other, finely chop your gluten free bread into breadcrumbs. I use a Magic Bullet to do this by ripping the slice into a few pieces, placing it and 1 teaspoon of Gluten Free Flour into the cutting tool “bowl” – this keeps it from clogging and makes the crumbs light and fluffy.
Pour the breadcrumb mix into a mixing bowl and repeat the process until you have enough slices made into crumbs to fill the cavity of the chicken.
Step Two
Finely dice and blanch the onion by placing the cut onion into a mug of boiling water. Allow to soak until the onions are soft (1-2 minutes). Drain off the water and add the onions to the mixture.
Step Three
Add the egg, mixed herbs, salt and pepper. Mix together well until a soft, moist “dough” is formed. If it’s too dry add another egg. If it’s too wet add more breadcrumb/flour mix.
Step Four
Take a small handful of the stuffing “dough” and push it into the bottom of the chicken cavity. (There’s really no way to do this except the messy way – which is with your hands). Repeat this until the cavity is full. Try not to overfill the chicken or else the stuffing will overflow as it cooks.
Step Five
At this point the whole, stuffed chicken is ready to go into a preheated oven to roast. I do this at 180°C / 350°F for approximately 1.5 hours (depending on the size of the chicken.)
However, if you are like us and want more stuffing that what will fit in the bird this next part is for you.
Step Six (Extra gluten free stuffing)
On a sheet of baking paper press any remaining stuffing into a long, loaf-like shape. Wrap with a layer of baking paper. (The baking paper stops the stuffing from sticking to the foil.) Then wrap again with foil.
Place the wrapped package into the oven with your vegetables when the chicken is about half cooked (as this stuffing doesn’t need as much time to cook outside of the chicken).
Step Seven
When everything is cooked well remove from the oven, slice and serve with your choice of sides and of course English gravy!
Here’s an example of a slightly overstuffed cooked chicken – but no complaints from the family so I’m happy, even if it doesn’t look “perfect”!!
Enjoy!
Gluten Free Stuffing for Roast Chicken
This gluten free stuffing for roast chicken or turkey is so moist and delicious everyone will enjoy it
Ingredients
- Gluten Free Bread - 2-3 slices of either homemade or store-bought GF bread. I used about 5 slices as I wanted extra stuffing (see below on how to make more than what fits in the chicken.)
- Gluten Free All Purpose Plain Flour - 1 teaspoon per slice
- Onion - I used half a medium onion, finely chopped
- Egg - 1 or 2 depending on how much you are making
- Mixed herbs - a good pinch or two (to taste)
- Salt & Pepper - to taste
Instructions
- Using your Magic Bullet, Food Processor or other, finely chop your gluten free bread into breadcrumbs. I use a Magic Bullet to do this by ripping the slice into a few pieces, placing it and 1 teaspoon of Gluten Free Flour into the cutting tool "bowl" - this keeps it from clogging and makes the crumbs light and fluffy.
- Pour the breadcrumb mix into a mixing bowl and repeat the process until you have enough slices made into crumbs to fill the cavity of the chicken.
- Finely dice and blanch the onion by placing the cut onion into a mug of boiling water. Allow to soak until the onions are soft (1-2 minutes). Drain off the water and add the onions to the mixture.
- Add the egg, mixed herbs, salt and pepper. Mix together well until a soft, moist "dough" is formed. If it's too dry add another egg. If it's too wet add more breadcrumb/flour mix.
- Take a small handful of the stuffing "dough" and push it into the bottom of the chicken cavity. (There's really no way to do this except the messy way - which is with your hands). Repeat this until the cavity is full. Try not to overfill the chicken or else the stuffing will overflow as it cooks.
- At this point the whole, stuffed chicken is ready to go into a preheated oven to roast. I do this at 180°C / 350°F for approximately 1.5 hours (depending on the size of the chicken.) However, if you are like us and want more stuffing that what will fit in the bird this next part is for you.
- On a sheet of baking paper press any remaining stuffing into a long, loaf-like shape. Wrap with a layer of baking paper. (The baking paper stops the stuffing from sticking to the foil.) Then wrap again with foil.
- Place the wrapped package into the oven with your vegetables when the chicken is about half cooked (as this stuffing doesn't need as much time to cook outside of the chicken).
- When everything is cooked well remove from the oven, slice and serve with your choice of sides and of course English gravy!
