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This gluten-free stuffing tastes just like the real thing with crusty bread, fresh herbs, and butter. This is the most delicious stuffing recipe and will become a family favorite for Thanksgiving and holidays.
Looking for more gluten-free Thanksgiving side dishes? Try make-ahead gluten-free gravy, gluten-free cornbread stuffing, or cheesy scalloped potatoes next!
Table of Contents
No Thanksgiving table is complete without a big batch of stuffing. And this is some of the best! You start with crusty bread cubes then cook the veggies in butter.
Just like sausage stuffed acorn squash, the savory flavors of sage, rosemary, and parsley make it smell just as good as it tastes! An expert tip is to dry the bread out overnight or toast it in the oven before you start, it’s an important for all stuffing like this sourdough stuffing!
This recipe tastes just like regular stuffing! No one will know this delicious stuffing recipe is gluten-free.
Round out your holiday meal with gluten-free dairy-free green bean casserole, Boursin mashed potatoes, roasted brussels sprouts and butternut squash, savory sweet potato casserole, or delicata squash salad.
Ingredients You Need
Gluten free stuffing is made of all the same ingredients as classic stuffing, but with gluten-free bread. Here’s a breakdown of what you need! Skip to the recipe card for exact measurements.
- Cubed bread: Use two different kinds of bread to give the stuffing more texture and variation. A mixture of gluten-free sourdough and either wheat or white bread is best. I like Schar and Canyon Bakehouse. Or make your own gluten-free bread!
- Butter: buttery stuffing makes this just like an original. Use vegan butter if you need too!
- Vegetables: sweet onion, celery, and garlic are classic stuffing ingredients.
- Fresh herbs: parsley, sage, and rosemary
- Broth: chicken broth, chicken stock, or vegetable stock all work.
- Eggs: holds the stuffing together and prevents it from becoming soggy.
How to Make Gluten-Free Stuffing
Here are the simple recipe steps, with photos, to make gluten free thanksgiving stuffing. Jump down to the recipe card for the full recipe.
Step 1. Dry Out the Bread. Cube the bread and let it dry out overnight on a sheet pan or toast them in the oven.
Step 2. Saute Veggies and Herbs. Melt butter in a saucepan and saute the onion, celery, garlic, and all the fresh herbs.
Step 3. Make Broth Mixture. Whisk together the broth, eggs, salt, and pepper.
Step 4. Combine Bread and Veggies. Mix the crusty bread and vegetable herb mixture in a large bowl.
Step 5. Add the Broth. Pour the broth mixture over the bread and toss everything gently to combine.
Step 6. Bake. Transfer to a 9×13 inch casserole dish and bake for 45-50 minutes, until golden brown and set.
Expert Tips for Success
- Use two different kinds of bread to add variation in flavor and texture.
- Make sure the bread is stale or baked thoroughly. The cubed bread is mixed with a lot of moisture, so it’s important to dry it out or it will get soggy.
- Don’t cut the bread cubes too small (a little chunky is good).
- Use fresh herbs, there’s nothing like it!
- Use butter for tons of flavor. I recommend using vegan butter as a dairy-free option.
Recipe FAQs
Classic stuffing brands like Pepperidge farm and Stove Top don’t carry gluten-free stuffing. However, brands like Trader Joe’s, Glutino, Ians, and Pacific all carry gluten-free stuffing mix.
Yes, Pepperidge Farm stuffing is made from regular bread with wheat. They do not carry a stuffing mix, so I recommend making it homemade or trying another brand of gluten-free stuffing mix.
The closest alternative to celery in stuffing would be leeks. You could also try mushrooms, carrots, or omit them altogether.
Storage and Make-Ahead
Make ahead: Follow the directions to dry out the bread and saute the vegetables and herbs. Keep the bread covered at room temperature and place the vegetables covered in the refrigerator for up to 3 days. Proceed with directions as written.
Storage: Cover leftover stuffing in an airtight container. Store in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, bake at 375°F warmed through the center.
Love stuffing? Try gluten-free cornbread stuffing, chorizo cornbread stuffing, or sourdough stuffing next.
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Gluten-Free Stuffing
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Ingredients
- 18-24 ounces (about 14 cups) gluten-free bread preferably two different kinds
- 1 cup unsalted butter or vegan butter
- 2 large diced yellow onion (3 cups)
- 5 ribs diced celery (2 cups)
- 6 cloves garlic minced
- 3 tablespoons fresh chopped parsley
- 3 tablespoons fresh chopped sage
- 2 tablespoons fresh chopped rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs
Instructions
- Cube the bread into 1-2 inch pieces then spread the bread cubes onto a large sheet pan. Loosely tent with foil and let sit overnight to get stale. Alternately, bake them in the oven at 300°F for 35-45 mins to dry them out the same day. Let them cool on the baking sheet and then transfer to a large bowl.18-24 ounces (about 14 cups) gluten-free bread
- Preheat the oven to 350°F. Spray a 9×13 inch casserole dish with non stick spray and set aside.
- Melt the butter in a medium pan over medium heat. Add the onion and celery and cook for 2-3 minutes to soften. Add the garlic and all of the fresh herbs then stir well and cook for 2-3 more minutes.1 cup unsalted butter, 2 large diced yellow onion, 5 ribs diced celery, 6 cloves garlic, 3 tablespoons fresh chopped parsley, 3 tablespoons fresh chopped sage, 2 tablespoons fresh chopped rosemary
- Transfer the herb and veggies mixture to the bowl with the bread cubes and toss well.
- Whisk the eggs stock, salt and pepper together in a medium bowl then pour it over the bread mixture. Stir well to combine then transfer to a 9×13 inch baking dish.1 teaspoon kosher salt, 1/2 teaspoon fresh cracked black pepper, 2 1/2 cups chicken or vegetable broth, 2 large eggs
- Bake uncovered in the pre-heated oven for 45-50 minutes. Start checking it around 40 minutes and tent it with foil if it's becoming too brown.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
Would I be able to substitute oil oil or something else that is not butter?
Hey there! You could use a vegan butter if you want. We used Myokos. It has more flavor! But if you don’t want those then coconut oil would be a good sub!
Didn’t this recipe used to have carrots and thyme in it?
Hi Susan! After some feedback and retesting this recipe we adapted it to be a little more like classic stuffing. Thanks!