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4.86 from 7 votes
Overhead landscape scene of stuffing in beige matte pottery dish with Fall leaves
Rosemary and Pink Peppercorn Holiday Stuffing
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This healthy, gluten free holiday stuffing recipe made with fresh rosemary, crushed pink peppercorns and turkey bone broth is a show stopper!

Course: Side Dish
Cuisine: American
Servings: 10 servings
Calories: 322 kcal
Ingredients
  • 10 full cups day-old gluten free bread, cut in 1/4 inch cubes (see note)
  • 1 1/2 cups celery, sliced in 1/4 inch slices (use leaves too)
  • 3 cups sliced leeks (white and light green part)
  • 1/2 cup fresh parsley, finely chopped
  • 1 Tablespoon finely chopped fresh rosemary leaves
  • 1 Tablespoon pink peppercorns, crushed in mortar and pestle
  • 3/4 cup butter (1 1/2 sticks)
  • 2 cups organic turkey bone broth, divided (I used Pacific brand)
  • 2 large eggs
Instructions
  1. Preheat oven to 250° F. Spread cubed bread on a baking sheet and bake until dry like croutons. Approximately 40 minutes, but depends on how stale it is to start off with.

  2. Melt butter in large skillet over medium high flame. Add leeks and celery and cook, stirring frequently, until quite soft. Approximately 10 minutes.

  3. Set oven to 350° F. Grease a 9x13x2 baking dish (I use pyrex) and set aside.
  4. In a large bowl, combine bread, cooked vegetables, parsley, rosemary and pink peppercorns. Stir gently until well distributed.

  5. Drizzle in 1 cup of turkey bone broth, folding gently as you pour.

  6. Beat 2 eggs in remaining cup of bone broth. Add to bread mixture and fold gently until evenly coated.

  7. Transfer stuffing mixture to your greased baking dish and cover with foil. Bake for about 30 minutes or until a thermometer inserted into the center of the stuffing reads 160°.

Recipe Notes

The number of loaves required to yield 10 heaping cups of cubed bread will vary depending on the brand of bread. I used Udi's white sandwich bread. 10 cups is a little less than two loaves. Another thing I like about Udi's is that the slices are small so there's lots of crust!