Gluten-Free Dressing / Stuffing With Dried Fruit - Kosher

"Here's my dad's recipe for stuffing, adapted to be kosher and gluten-free. I suppose it is technically "dressing" but we've never called it that. We used Kinnikinnick White Sandwich Bread, which worked well. Stick to a gluten-free bread that runs on the dry side. It was delicious and just like I remembered it from my childhood."
photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
Ready In:


  • 6 slices gluten free bread
  • 1 tablespoon vegetable oil
  • 1 cup apple cider
  • 12 cup pitted prune, chopped
  • 12 cup dried apricot, chopped
  • 12 cup margarine
  • 1 stalk celery, sliced lengthwise and chopped
  • 12 medium onion, chopped finely
  • 1 tablespoon bell's seasoning or 1 tablespoon other poultry seasoning
  • salt and pepper
  • Optional

  • 2 -3 tablespoons poultry drippings or 2 -3 tablespoons chicken fat


  • Cut bread in 3/4" cubes
  • Bake at 350 F until dry and crisp.
  • Heat vegetable oil in a skillet over medium-high flame.
  • Add onion and sautee until it begins to brown.
  • Add celery and cook until it softens slightly; remove from heat.
  • In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.
  • Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan.
  • Microwave or heat over medium flame until margarine melts.
  • Add to the celery and onion mixture.
  • Add bread cubes and poultry drippings.
  • Cover and bake for 1/2 hour at 350°F; remove cover and continue baking until brown (may be heated briefly under broiler prior to serving).

Questions & Replies

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  1. Recipe turned out dry and lacked flavor. I don't think I'll be making this one again.


Read my gluten-free blog <a href="">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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