Gluten Free Stuffing is the one Thanksgiving side people assume they have to give up, and they do not. This version uses a cubed loaf of gluten free bread, a full stick of butter, and sage, rosemary, and thyme, and it bakes up moist in the middle with crisp edges.
The trick is drying the bread cubes out first. Gluten free bread holds more moisture than wheat bread does, and skipping that step is how you end up with a pan of mush.
This gluten free stuffing tastes just like conventional stuffing, and nobody will even be able to tell the difference!
I love how the fresh veggies and dried herbs add incredible flavor, and how the egg and butter keep it perfectly moist.
While some gluten free recipes call for ingredients you might not know where to find, this one is made using gluten free bread, which you can find in pretty much any grocery store, and which you probably already have on hand if someone at home is gluten-intolerant.
This gluten free stuffing recipe is so good, I'd recommend doubling it. It's hard to resist that second serving!
If you are planning your gluten free Thanksgiving be sure to try my Gluten Free Corn Casserole, Gluten Free Sweet Potato Casserole, and Buttery Roasted Acorn Squash.
Ingredients
Most of the ingredients for gluten-free stuffing are pantry staples you'll already have. Here's what you'll need.
- Gluten free bread - my favorite is Canyon Bakehouse Mountain White Bread. The breadcrumb cubes you cut will stay moist and soak up the flavors without falling apart.
- Unsalted butter - feel free to use a dairy-free alternative. If you only have salted butter, omit half the salt from the recipe.
- Onion and celery - to add rich vegetable flavors to the stuffing.
- Garlic - add more if you're a garlic fan like me!
- Dried herbs - sage, rosemary, and thyme feature in all the best stuffing recipes. You can substitute fresh herbs if you prefer.
- Chicken broth - check the label to ensure it's gluten-free. Vegetable broth would be good too.
- Eggs - to bind the ingredients together.
- Parsley - for a garnish.
How to Make Gluten Free Stuffing
This gluten free stuffing recipe is straightforward to make. The printable recipe is in the recipe card for your convenience.
Step 1.
Preheat the oven to 300 degrees Fahrenheit and grease a rimmed baking sheet with nonstick cooking spray.
Step 2.
Cut your gluten free bread into cubes and place them on the baking sheet in a single layer. Bake for 35 to 40 minutes, stirring every 10 minutes or so, until the bread cubes are lightly toasted and a little dried out.
Step 3.
Remove the baking sheet from the oven. Let the bread cool and increase the oven temperature to 350 degrees Fahrenheit.
Step 4.
While the oven heats up, melt the butter in a skillet and then add the onion and celery. Sauté for 5 to 8 minutes or until tender.
Step 5.
Add the garlic, salt, pepper, and dried herbs, and cook for another couple of minutes, stirring often.
Step 6.
Transfer the vegetable mixture into a large bowl and add the cooled bread cubes. Toss to combine, then add 2 cups chicken or vegetable broth. Add more broth if needed to moisten the bread without making it soggy. Stir in the beaten eggs.
Step 7.
Transfer the mixture into a greased baking dish (a 9 x 13-inch or 7 x 11-inch dish is ideal). Cover tightly with foil and bake for 35 to 40 minutes.
Step 8.
Discard the foil and bake for 10 to 15 more minutes, or until crispy and golden brown on top. If it isn't crisped up enough, you can broil it for a minute or so at 400 degrees F, but do keep an eye on it and don't let it scorch!
Step 9.
Remove the gluten-free stuffing from the oven and let it cool for a few minutes before serving.
How to Dry Out Gluten Free Bread for Stuffing
Cut the loaf into small cubes the day before and leave them out overnight on a sheet pan.
If you forgot, spread them on a sheet pan and bake at 250F for about 30 minutes, tossing once, until they feel dry and light. They should not brown.
Do not skip this. Gluten free bread carries more moisture than wheat bread, and wet cubes plus 3 cups of broth gives you a casserole with no texture.
Variations
The stuffing is absolutely delicious as it is, but you might like to tweak the recipe. There are various ways to customize it and make it your own. Here are some ideas:
- Add meat: crumble in a pound of cooked Italian sausage when adding the beaten eggs to beef up the flavor. Make sure it's free from gluten.
- Up the crunch factor: include some chopped pecans or walnuts to introduce another texture.
- Cheese please: add a handful of freshly shredded or grated parmesan cheese to the stuffing.
- Feeling fruity: a cup of chopped Granny Smith apples or dried cranberries adds sweet flair. Add the fruit before transferring the mixture into your baking dish.
Helpful Tips
Although this gluten free stuffing recipe is easy to prepare, it's always handy to know a few expert tips so you can be confident of a scrumptious result!
Use good quality gluten free bread: Choose a brand you know you enjoy, as it's a main ingredient.
Cubing the bread: Use a sharp knife, kitchen shears, or a pizza wheel to cut the bread into cubes.
Adjust the moisture level: Use less or more broth depending on how dry or moist you prefer your stuffing.
Slicing the veggies: Use a mandolin to slice the onion and celery for even-sized pieces.
Toasting ahead: Save time on the day by toasting the bread cubes in advance. They'll be good for up to 3 days if kept in an airtight container or Ziploc bag in the refrigerator.
Storage Instructions
Store gluten free stuffing in an airtight container in the refrigerator and use within 3 days
Another option is to freeze the stuffing. I like to freeze it in individual portions so I can just thaw what I need. It will be fine in the freezer for up to 3 months, and you can defrost it in the refrigerator overnight.
You can warm it back up in the oven, in the microwave, or even in your air fryer. If it crisps up too much before it's warmed through, cover it with foil (unless you're microwaving it) so it doesn't burn.
Frequently Asked Questions
Absolutely! I like to cook some in the bird and the rest in a baking dish. Keep in mind it stays more moist if cooked inside the turkey, so you might want to reduce the amount of broth in that case.
Yes, you can. Start the recipe and, after transferring the stuffing mixture into your baking dish, cover tightly with plastic wrap or foil and refrigerate for up to a day. Let it sit on the counter to reach room temperature before baking, and then proceed with the remaining recipe steps.
If they're available and you want to use them, you can use fresh herbs rather than dried ones. Finely chop or mince them first. Substitute 3 tablespoons each of fresh sage and fresh rosemary and 1½ tablespoons of fresh thyme for their dried equivalents.
Yes. Swap the butter for plant butter (same amount) and use vegetable broth. The texture holds up fine.
Assemble it a day ahead, cover, refrigerate, and bake it the day of. Add about 10 minutes to the bake time when going in cold.
You can, and gluten free cornbread makes a good stuffing. It breaks down more than bread cubes do, so cut the broth back by about half a cup.
Gluten Free Stuffing
Ingredients
- 1-14.1 oz loaf of gluten-free bread very small cubes (about 8-10 cups depending on size of your cuts)
- ½ cup 1 whole stick unsalted butter or dairy-free alternative
- 1 medium yellow onion about 1 ½ cups finely chopped
- 3-4 celery stalks about 1 cup chopped
- 2 teaspoons minced garlic
- 1 tablespoon dried sage
- 1 tablespoon dried rosemary leaves
- ½ tablespoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2-3 cups gluten-free chicken or vegetable broth
- 2 large beaten eggs
- Garnish with fresh finely chopped parsley
Instructions
- Preheat the oven to 300°F.
- Spray a rimmed baking sheet with a non-stick oil. Spread the cubed gluten-free bread on a baking sheet in a single layer and bake for 35-40 minutes, stirring about every 10 minutes to prevent uneven cooking, until the bread is dried out and slightly toasted. Remove the tray from the oven and let it cool. Adjust the oven time to 350°F for later.
- While the oven is heating to 350°F, in a large skillet, melt the butter over medium heat. Once the butter is completely melted, add the chopped onion and celery, and sauté until softened, about 5-8 minutes.
- Add the garlic, and seasonings (sage, thyme, rosemary, salt, and black pepper) and continue cooking for another 2 minutes.
- In a large bowl, combine the toasted bread and the vegetable mixture. Mix everything together until the bread cubes are evenly coated with the vegetable mixture.
- Pour 2 cups of the gluten-free broth over the mixture and stir to combine. Add more broth as needed to moisten the bread cubes but not too much to make them soggy.
- Stir in the beaten eggs until everything has been combined completely.
- Transfer the mixture to a greased baking dish. I recommend a 9in x 13in or a 7in x 11in.
- Cover the dish with foil and bake for 35-40 minutes.
- Carefully remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy. If the top is still not golden and crispy after 15 minutes, try using the broiler at 400°F for 1-2 minutes. Be careful not to leave it for too long or it will burn.
- Remove the stuffing from the oven and let it cool slightly before serving.
- Serve warm and enjoy!
- TIPS & VARIATIONS:
- When cutting the bread slices, you can use kitchen shears to cut quickly.
- Using a mandolin when cutting your celery will help you get equal and consistent sizes.
- If you are using thick or wide celery stalks, I recommend slicing the stalks in half lengthwise before chopping them.
- You can add about 1 cup of dried cranberries or fresh diced apples to the stuffing mixture before transferring to the baking dish.
- 1 pound of cooked and crumbled gluten-free sausage can be added to the stuffing mixture prior to transferring to the baking dish.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Lisa says
I was hoping to make this for Thanksgiving, but I can't seem to find the printable recipe with measurements and a straightforward ingredient list. Where can I find that?
PEGGY DELGADO says
LOOKS DELICIOUS 😋