I read somewhere that all you have to do is change the bread to gluten-free to make stuffing gluten-free. We wanted some for Thanksgiving, but wanted to make it like my mother's recipe.
I tried it (and changed the butter, too). I couldn't find bread crumbs, so I used a loaf of Udi's whole brain bread, chopped it into 1/2 inch cubes and toasted it in the oven at 250 degrees until it was dried out. It took about an hour stirring every 10 minutes. The flavor of the stuffing was fabulous, but it was a little dry even though I put in extra broth.
So, here is the adjusted the recipe. It goes nicely with turkey, chicken or pork. If convert your favorite recipe, you may need extra liquid.
Traditional Stuffing Print Recipe
1/2 c. finely chopped onion
3/4 c. finely chopped celery
3 T. ghee or dairy-free margarine
6 1/2 c. dried gluten-free bread cubes (1 loaf of Udi's whole grain bread)
1 1/2 t. sage
1/4 t. salt
1/8 t. pepper
1 3/4 - 2 c. gluten-free chicken broth
Saute onion and celery in ghee or dairy-free margarine for 5 minutes or until tender on medium heat.
Mix bread cubes, sage, salt and pepper in a large bowl. Stir in onion mixture. Pour broth over bread crumbs and mix until moistened. Put in greased casserole dish, covered, and bake at 350 degrees F for about 30 minutes or until heated through. Leave cover towards the end of baking if you like a crunchy top.
This recipe can be dairy-free if you use dairy-free margarine. If you are just concerned about casein or lactose and are not familiar with ghee see link for ghee.
I think the flavors of the gluten-free bread really added to the overall flavor of the stuffing. I took it to our extended family Thanksgiving gathering and brought the dish back empty. Yum!