This is the best gluten free stuffing recipe for Thanksgiving! It’s an easy homemade dressing you can make in under 30 minutes or ahead of time. The onion, carrots and celery mixed with the fresh herbs will make your house smell just like the holidays!
If I had to pick my all time favorite Thanksgiving dish it would be stuffing. My uncle makes the very best stuffing and has for as long as I can remember. I fell in love with it and love mixing it with my mashed potatoes and gravy.
When I started eating an anti-inflammatory diet, I greatly reduced the amount of gluten I consume. With Thanksgiving quickly approaching, I knew I needed to create a gluten free stuffing recipe for all my fellow gluten free friends. I promise this recipe will not disappoint!
Is gluten free stuffing good?
Gluten free stuffing is so good! In fact, I think it tastes just like a traditional stuffing recipe.
This homemade gluten free stuffing is made with onion, carrots and celery in addition to fresh herbs like sage, rosemary and thyme. The fresh herbs give the gluten free stuffing so much flavor and aroma. It smells just like Thanksgiving!
You can make your own gluten free bread if you want, but I found it much easier (and just as delicious) to buy pre-made gluten free bread. A few good brands that make this gluten free stuffing so good are Udi’s or Giant Eagle brand.
How to make gluten free stuffing:
To make gluten free stuffing, start by drying out your bread. You want very dry and crispy bread so the stuffing isn’t soggy. Gluten free bread tends to be on the drier side to begin with, so this make it perfect for a homemade stuffing recipe.
Cube your bread and place it on a baking sheet with olive oil and salt. Bake at 300°F for 30 minutes or until they’re crispy. While they’re baking, saute the onion, celery and carrots together then add the garlic and herbs. Mix the vegetable or chicken stock with the eggs and add the cooked veggies and herbs.
Pour the wet mixture over the dried out bread and pour into a greased 9×13 inch baking sheet. Bake at 375°F for 30 minutes covered then remove the cover and bake for 15 more minutes until the top is browned.
Can you make gluten free stuffing ahead?
Yes, you can make gluten free stuffing ahead of time. To prep it before Thanksgiving, 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 2 days.
When you’re ready to making the gluten free stuffing, follow the directions where you left off to mix everything together and bake it.
Can you freeze gluten free stuffing?
Yes, you can freeze gluten free stuffing after it’s baked. Make sure you follow the steps all the way through and allow the stuffing to cool completely prior to freezing.
Once it’s cooled, cover your stuffing in an air tight container or thoroughly in plastic wrap. Store in the freezer for up to one month. To reheat, bake at 375°F for at least 30 minutes, or until completely warmed through the center.
How to cook gluten free stuffing inside the turkey:
If you want to cook this recipe inside the turkey, you can do so easily. Instead of pouring the mixture into a large baking pan and then the oven, transfer the uncooked stuffing into the turkey cavity. Once it’s in, place it in the oven immediately to bake. Bake the stuffing inside the turkey for however long you cook the bird, usually around 4 hours on low heat.
I hope you love this recipe as much as I do! We will definitely be making it this year! Stay tuned for more healthy Thanksgiving recipes this week.
If you make this recipe and love it, don’t forget to follow me on Instagram and tag me using @what_mollymade in your post or stories so I can see it and feature you!
More Thanksgiving recipes:
- 2 loaves gluten free sandwich bread diced into pieces between 1/2 and 3/4-inch thick
- 2 tablespoons coconut oil for cooking vegetables
- 1 large yellow onion chopped (about 2 cups)
- 8 celery stalks chopped (about 2 cups)
- 2 large carrots chopped (about 1 cup)
- 2-3 cloves garlic minced
- 1/4 cup chopped fresh parsley plus more for garnish
- 2 tablespoons fresh sage chopped (or 2 teaspoons dried)
- 2 tablespoons fresh thyme chopped (or 2 teaspoons dried)
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 ½ - 2 cups chicken or vegetable broth
- 2 large eggs
- 4 tablespoons ghee or grass fed butter
Preheat the oven to 300°F. On a large baking pan, place the cubed bread and drizzle with olive oil and sea salt. Toss gently then bake in the preheated oven for 30 minutes, stirring halfway through. Allow to cool on the baking sheet.
While it’s cooling, make the vegetable mixture. In a large skillet over medium heat, melt the coconut oil. Add the onion,celery, and carrots and cook until completely soft and onion are transluscent, about 15 minutes. Add the garlic, parsley, sage, thyme, rosemary, salt and pepper and cook for another 1-2 minutes. Remove vegetables from heat and set aside.
Preheat the oven to 375°F and great a 9x13 inch baking pan with non-stick spray. Set aside.
In a large bowl, whisk together the eggs and vegetable or chicken stock. Place the bread cubes in and mix well. Add the vegetable and herb mixture and stir gently to combine. Pour into the prepared baking dish and drop the grass fed butter or ghee on top by the teaspoon. Cover tightly with foil and bake in the preheated oven for 30 minutes. Uncover and continue to bake for another 15 minutes or until top is golden brown and toasted. Serve immediately.
To make-ahead, stop after sauteing the vegetables and cover and place them in the refrigerator for up to 2 days. Cover and leave the cubed bread at room temperature. When ready to bake, resume directions by whisking everything together and baking.