The Trader Rater Reviews, Ingredients, Cooking Instructions & Nutritional Information for Trader Joe's Products 
Ingredients
Croutons (Rice Flour, Brown Rice Flour, Tapioca Flour, Potato Starch, Egg Whites, Non Fat Milk Powder, Brown Sugar, Canola Oil, Eggs, Potato Flour, Yeast, Salt, Guar Gum), Dehydrated Onion, Salt, Dehydrated Celery, Dehydrated Button Mushrooms, Chicken Fat (Chicken Fat, Chicken Broth, Natural Flavor [Extract of Rosemary]), Sugar, Onion Powder, Spices (Oregano, Sage, Celery Seed, Black Pepper), Parsley, Soybean Oil, Garlic Powder, Turmeric.
Contains Eggs, Milk, Soy.
Cooking Instructions
Stovetop:
Mix 6 tablespoons of butter, 3 to 3 1/2 cups of water (depending on desired moistness) and the seasoning pouch in a large saucepan. Bring to a low boil for 3 to 5 minutes or until butter is completely melted; remove from heat and gently fold in croutons until all are moistened. Cover and let sit for 10 minutes. Fluff and serve.
Oven Casserole:
Pre-heat oven to 350°F. Empty croutons into a large bowl and set aside. Mix 6 tablespoons of butter, 3 to 3 1/2 cups of water (depending on desired moistness) and the seasoning pouch into a saucepan. Bring to a low boil for 3 to 5 minutes or until butter is completely melted. Remove from heat, pour liquid over croutons and gently fold until all are moistened. Cover and let sit for 10 minutes. Spoon into a greased casserole dish; cover and bake for 35-45 minutes. Remove cover for the last 5 minutes to brown and crisp top.
Stuffing for Turkey or Pork:
Empty croutons into a large bowl and set aside. Mix 6 tablespoons of butter, 3 to 3 1/2 cups of water (depending on desired moistness) and the seasoning pouch into a saucepan. Bring to a low boil for 3 to 5 minutes or until butter is completely melted. Pour liquid over croutons and gently fold until all are moistened. Cover and let sit for 10 minutes. Clean, dry, season and prepare bird or meat to be stuffed. Loosely spoon stuffing into cavity of bird or pocket of meat; do not over stuff. Extra stuffing may be baked according to Oven Casserole Directions above. Cook according to your recipe directions.
Cooking Notes
We sampled this stuffing via the Oven Casserole method, and did not try Stovetop or Stuffing methods.
A helpful note for all methods: when mixing the croutons with the liquid, be sure to mix gently – the rice flour crouton cubes do not hold up well. It helped to gently fold the croutons with a silicone spatula.
It’s no secret that we’re big fans of Thanksgiving. Something about the mix of friends, family, cool weather and great food really lights up our spirits.
We always like to do a pre-Thanksgiving test run to try out some new cooking methods and products, and this year our test kitchen was running on all cylinders, cooking up turkey, gravy, mashed sweet potatoes and (of course) stuffing.
We’ll admit, this year we were a little disheartened to see that our local Brooklyn TJ’s was fully stocked with Gluten Free Stuffing Mix, with not even a box of the traditional stuff in sight. Sure, dietary restrictions are important, but we couldn’t help but think we were making an unnecessary sacrifice by opting for GF.
Unfortunately, our concerns played out as we expected, and this Stuffing Mix turned out to be a let down.
Sure it was easy to prepare, but the rice/tapioca flour croutons didn’t hold up at all when cooked via the casserole method, and the result was a fine couscous-like texture. Not a great consistency for stuffing.
The flavor was decent, though it tasted a bit flat – it reminded us too much like the one-dimensional flavor of a bouillon cube. We also noticed an odd powdery aftertaste, that we didn’t care for.
All told, we much prefer the traditional, packed-with-gluten Stuffing Mix, and will steer clear of this GF option in the future. Unless your diet requires otherwise, we recommend you do the same.
Review Overview
Value
Taste
Ease of Preparation
Packaging
Quality
Can It!
Summary : This stuffing mix was easy to make, but we noted too many shortcomings in this Gluten Free variation of a Thanksgiving classic.
