Classic Gluten-Free Stuffing

Mountain White
Mountain White

Recipe created by Delightfully Gluten Free

Serves 8-10


  • 2 loaves of Canyon Bakehouse Whole Grain Mountain White Bread 
  • 1/3 cup butter 
  • ½ cup chopped celery 
  • 2 Tablespoons chopped onions 
  • 1 teaspoon poultry seasoning 
  • ½ teaspoon salt 
  • ¼ teaspoon pepper 
  • 2 eggs 
  • Approx. 1 cup turkey or chicken broth (I added more. Make sure it’s gluten-free!)
  • Approx. ½ cup milk 


  1. Preheat oven to 375 degrees. Toast Canyon Bakehouse Whole Grain Mountain White Bread until slightly brown and cool completely. Once cooled, crumble bread into a large bowl. 
  2. Sauté celery and onion in butter until softened, 5-10 minutes. Add onion/celery mix to toasted bread crumbs, then add seasonings. Mix well. 
  3. Add enough milk to moisten then add 2 eggs and mix well. Next, add the broth until very moist and mix well. Transfer mixture to a greased shallow baking dish. 
  4. Bake at 375 degrees for 50-60 minutes until cooked through golden brown. Slightly stir the stuffing halfway through baking time.
Tags: Fall, Thanksgiving, Holiday, Dressing