Gluten-Free Stuffing

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch baking dish. (5 minutes)

Recipe View 10 mins Spread 1/2 cup of the softened butter onto both sides of each bread slice; arrange on baking sheets. (10 minutes)

Recipe View 15 mins Bake in the preheated oven until bread is toasted and lightly golden, 5 to 10 minutes. Let cool slightly and then cut or tear into 1-inch cubes. (15 minutes)

Recipe View 10 mins Heat a large skillet over medium heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard any excess grease. (10 minutes)

Recipe View 5 mins In a large bowl, combine the toasted bread cubes with the cooked turkey, sage, celery salt, and black pepper. (5 minutes)

Recipe View 15 mins Melt the remaining 1/2 cup butter in a large saucepan over medium heat. Add the diced onion, apple, celery, and mushrooms. Cook and stir until the vegetables are tender, about 5 to 10 minutes. (15 minutes)

Recipe View 5 mins Pour the sautéed vegetable mixture into the bread mixture. Add the chicken broth and heavy whipping cream. Gently stir until everything is evenly combined. (5 minutes)

Recipe View 5 mins Transfer the stuffing mixture to the prepared baking dish and spread evenly. Cover tightly with aluminum foil. (5 minutes)

Recipe View 50 mins Bake in the preheated oven for 30 minutes. Remove the foil and continue to bake until the top is golden brown and the stuffing is heated through, about 20 minutes more. (50 minutes)