This gluten-free stuffing is made with crusty bread cubes, fresh herbs, and butter. Toss it well and bake it until golden brown for the perfect Thanksgiving side dish that all of your friends and family will love.
No Thanksgiving table is complete without a big batch of stuffing. My uncle makes the very best classic stuffing recipe 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. I can't enjoy a holiday meal without this staple dish, so I had to create a gluten-free stuffing recipe for all of those that love it too.
We're keeping this easy gluten-free stuffing simple and easy. It's a classic approach with chicken stock, fresh veggies, fresh herbs, and butter. It's just like the original recipe, sans the gluten.
Gluten-Free Stuffing Ingredients
- Cubed bread: I prefer using two different kinds of bread to give the stuffing more texture and variation. I usually opt fora gluten-free sourdough and either wheat or white bread. See the section below on my favorite kinds of gluten-free bread and brands.
- Unsalted butter: buttery stuffing is full of fat and therefore, flavor. But we also tested this with vegan butter and it was just as delicous!
- Sweet onion: medium yellow onion is best as it's a little sweeter and the natural sugars come out as it cooks.
- Celery: celery and onion with herbs is a classic stuffing combo!
- Garlic: we're using a lot of fresh garlic for the most flavor.
- Fresh herbs: parsley, sage, and rosemary
- Chicken broth or vegetable broth: this helps bring all of the ingredients together and thin out the mixture to coat the bread.
- Salt and pepper
- Eggs: these act as the binding agent and holds the stuffing together!
Gluten-Free Bread Guide
You can make your own gluten free bread if you want, just be sure to make it a day or so in advance so it can dry out. I found it much easier (and just as delicious) to buy pre-made gluten free bread. Do your best to buy two different kinds to add variety. Our favorites are sourdough and white. Here are a few good brands:
- Schär: this is our family's favorite and it also happens to be dairy free!
- Canyon Bakehouse
How to Make Gluten-Free stuffing
Here are the simple recipe steps to make gluten free thanksgiving stuffing. Jump down to the recipe card for the full recipe.
- Prep the bread: Cube the fresh bread then spread the bread cubes onto a large sheet pan. Loosely tent with foil and let sit overnight to get stale for the next day. Alternatively, you can drizzle them with olive oil and 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 you have stale bread in less than an hour.
- Cook the veggies: while the bread is baking, melt butter in a large skillet 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.
- Mix: Transfer the herb and vegetable mixture to a large mixing bowl with the toasted bread cubes and toss well. Whisk together the eggs and stock in a small bowl then pour it over the bread mixture. Stir well to combine then pour it into a 9x13-inch baking dish in a single layer.
- Bake: bake the gluten-free stuffing at 350 for 45-50 minutes. Check it for around 40minutes and tent it with foil if it's becoming too brown. Top it with fresh parsley before serving.
- 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 (we like them a little chunky)
- Use fresh herbs, there's nothing like it!
- Use butter for tons of flavor. I recommend using vegan butter as a dairy-free option to keep the same flavor.
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. Next, mix everything together with the stock and eggs, and you're ready to bake.
Storage and Freezer Instructions
Follow the steps all the way through and allow the stuffing to cool completely prior to freezing.
Cover the stuffing in an airtight container or thoroughly in plastic wrap after it's cooled completely. Store in the freezer for up to one month. Bake at 375°F for at least 30 minutes, or until completely warmed through the center.
Frequently Asked Questions
Opt for a gluten free bread without any dairy (like Scharr) and swap the butter for a plant based butter (we like Myokos).
I don't recommend making this stuffing inside the actual turkey. It's a lot safer to make dressing on the side, to avoid contaminating it with undercooked poultry. It's much better to prep it in advance and make it on the side! You can always stuff the turkey at the last minute when both are cooked fully if you like the look.
If you want to save time you can opt for purchasing gluten free stuffing mix from the store. Here are a few of our favorite brands that sell a gluten free stuffing.
Aldi's LiveGfree gluten-free stuffing
Trader Joe's Gluten Free Stuffing Mix
Alei's Gluten Free Stuffing Mix
I know Stove Top is a popular stuffing mix brand, but unfortunately they don't have a gluten free option at this time.
Make a breakfast hash skillet with over easy eggs.
Place stuffing in a waffle maker to make stuffing waffles!
Put them on a leftover Thanksgiving Turkey slider.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Stuffing Recipes
More Gluten-Free Side Dishes
- Crispy balsamic brussel sprouts
- Dairy free mashed potatoes
- Autumn Pear Salad
- Classic Cranberry Sauce
- GF and Vegan Green Bean Casserole
- Gluten-free cornbread stuffing
- Healthy sweet potato casserole
- 18-24 ounces (about 14 cups) gluten-free bread, preferably two different kinds see notes for brands
- 1 cup (2 sticks) unsalted butter or vegan butter (we like Miyokos)
- 2 large (about 3 cups) diced yellow onion
- 5 ribs (about 2 cups) diced celery
- 6 cloves garlic minced
- 3 tablespoons fresh chopped parsley plus more for garnish
- 3 tablespoons fresh chopped sage plus more for garnish
- 2 tablespoons fresh chopped rosemary plus more for garnish
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 2 ½ cups chicken or vegetable broth
- 2 large eggs
- Large skillet
- Large bowl
- 9x13-inch pan
- 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.
- Preheat the oven to 350°F. Spray a 9x13 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.
- Transfer the herb and veggies mixture to the bowl with the bread cubes and toss well. Whisk together the eggs and stock with the salt and pepper in a medium bowl then pour it over the bread mixture. Stir well to combine then transfer to a 9x13 inch baking dish.
- 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.