Baked on the Bright Side

Rudi’s Simple & Rudilicious Gluten-Free Stuffing Recipe!

December 19, 2011


  • 1 Loaf of Rudi’s Multigrain bread toasted or stale cut into cube sized pieces
  • 2 Large ribs celery, diced
  • 2 Carrots diced
  • 2 Medium sized onions, diced
  • 2 Tbs Garlic, chopped
  • 1 Tbs each of Rosemary, Thyme and Sage
  • 3/4 stick of butter or butter alternative
  • 2 teaspoons of sea salt and pepper (to taste)
  • 1 cup of chicken broth or vegetable stock
  • 1/2 cup of white wine
  • 4 Tbs Parsley
    *Raisins, walnuts, apples, bacon bits, roasted squash are all excellent additions to this recipe but not required!


  1. Toast bread cubes in a preheated 300F oven for 20 minutes or until dried. *Be sure to stir occasionally
  2. Sauté garlic, onions, celery and carrots in butter/butter alternative until soft and caramelized.
  3. Add herbs and salt and pepper and cook for 2-4 minutes
  4. If using wine add after 2-4 minutes and continue to cook over medium heat for 2-4 more minutes
  5. In a large bowl mix vegetables with bread cubes, broth and parsley.  Transfer to a baking dish and bake for 20 minutes at 325F. *add alternative ingredients here!
    This recipe can be partially assembled the day before and popped into the oven before meal time.