Gluten Free Stuffing

Cook Time

55 Mins



Prep Time

20 Mins




1 Gluten Free Bread, Baguette

1/8 Cup Broth, Chicken

4 - 5 tbsp Butter

10 - 14 Mini Peeled Carrot

4 Celery, Stick

Cinnamon, Ground

2/3 Cup Craisins

1 Egg

2/3 Cup Crumbled Feta Cheese

1 White Onion, Sweet

Paprika, Powder

Pit Boss Grills Champion Chicken Seasoning

Cooking Instructions

  • Baking dish
  • Mixing bowl
  • Tin foil
  • Pan
  • Large mixing spoon
  1. Turn your grill to smoke, once the fire pot catches - preheat your grill to 350° F.

  2. Tear the gluten free baguette (we used Shar), into crouton sized pieces, into a large mixing bowl.

  3. Melt the butter on medium heat.

  4. Dice the onion, carrots and celery, and add it to the pan with butter.

  5. Sautee until the onions are translucent - about 10 minutes.

  6. Add the pan mixture to the torn bread pieces. Mix.

  7. Add 1 egg to the bowl. Mix.

  8. Add 2/3 cup Craisins (we used the lower sugar variety), and 2/3 cup crumbled feta. Mix.

  9. Sprinkle with cinnamon, paprika, and Pit Boss Grills Champion Chicken Seasoning.

  10. Add 1/8 cup bone broth. Mix again.

  11. Mix ingredients until evenly coated and distributed. Should be moist but not overly sticky.

  12. Add ingredients into a baking dish (coat with Crisco or another shortening) and cover with tin foil.

  13. Bake on the grill for 50-55 minutes. Rotate every 15ish minutes. DO NOT OPEN THE TINFOIL OR STIR THE STUFFING.

  14. Remove tin foil and bake for another 10 minutes.

  15. Remove the stuffing from your grill, let it cool for about 10 minutes.

  16. Serve and enjoy!!

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