Gluten Free StuffingThanksgiving

My first attempt at Gluten Free Thanksgiving Stuffing using my teff flour bread. I added fennel, apples and mushrooms to the mirepoix for additional flavor. 
Course Side Dish
Cuisine Gluten free, stuffing
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour
Servings 12 people
Author Feed Your Soul Too


  • 1 Loaf Teff flour bread cut in cubes
  • 1 Whole Onion diced
  • 1 Bulb Fennel diced
  • 2 Pints Mushrooms chopped
  • 2 Stalks Celery diced
  • 2 Whole Carrots rough chop
  • 1 Whole Leek whites and a little green
  • 2 Whole Apples cored and rough chop
  • 2 Cloves Garlic chopped
  • 2 Tsp Salt
  • 2 Tsp Pepper
  • 1 Tsp Dried Sage
  • 2 Tsp Dried Thyme
  • 1 Tsp Dried Tarragon
  • 4 Cups Turkey Stock
  • 1 Tbsp Olive Oil


  1. Begin by heating the oil in a skillet.  Add the mirepoix, fennel, leeks and spices to the skillet and cook for 6 - 8 minutes to soften.  Add in the mushrooms and cook for another 5 minutes to reduce the mushrooms.

    Let cool.  Grease a baking dish.  Add in all the ingredients including the bread.  Add the stock a couple of cups at a time.  Mix thoroughly.  Add the rest of the stock.  Let soak for 30 minutes.

    Bake in a 325 degree oven for 45 minutes.  Finish under the broiler to brown the top of the stuffing.

    Serve and enjoy!