Nutty Herbed Gluten Free Stuffing

This stuffing recipe originally appeared on Kumquat Blog, in partnership with Glutino Foods.

30 minutes


  • 3 tablespoons butter
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • ½ cup chopped, toasted hazelnuts
  • ½ cup chopped, toasted pecans
  • ½ cup chopped, toasted sliced almonds
  • 2 teaspoons chopped, fresh rosemary
  • 2 teaspoons chopped, fresh thyme
  • 2 teaspoons chopped, fresh sage
  • 2 (4.4-ounce) packages Glutino Original Crackers, crushed
  • 1 ½ cups chicken or vegetable broth
  • 2 large eggs


  1. Preheat oven to 350°.
  2. Melt butter in a large skillet over medium-high heat. Add onion, celery, and garlic; cook for 3-4 minutes, or until translucent. Transfer onion mixture to a large bowl; stir in hazelnuts, pecans, almonds, rosemary, thyme, sage, and crushed crackers.
  3. In another medium bowl, combine broth and eggs. Add broth mixture to stuffing mixture; stir well and let sit 1 minute for moisture to absorb.
  4. Transfer mixture to an 8-x8-inch baking pan; cover with foil. Bake at 350° for 30 minutes; remove foil and bake an additional 10-15 minutes or until golden.

To Serve in a Pumpkin:

  1. 1 medium pumpkin, seeds removed and insides cleaned
  2. Preheat oven to 400°.
  3. Place pumpkin, without lid, in a baking pan with 1-inch of water. Cover with foil. Bake at 400° for 30 minutes or until softened. Pour off any remaining water.
  4. Reduce heat to 350°. Fill pumpkin with stuffing mixture. Cover with foil; bake in a baking pan for 30 minutes. Remove foil and bake an additional 10-15 minutes, or until top is golden and internal temperature reaches 165°. Serve immediately.
  • Stay in touch

    Sign up and receive special offers, recipes, and tips for Gluten Free Living directly to your inbox!