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
- Why You’ll Love this Gluten-Free Stuffing
- Ingredients You Need
- How to Make Gluten-Free Stuffing
- Expert Tips for Success
- Recipe FAQs
- Storage and Make-Ahead
- More Gluten-Free Thanksgiving Recipes
- Feels like Breakfast on the Beach!
- Why You’ll Love This Smoothie Bowl
- Ingredients You’ll Need
- How to Make a Coconut Smoothie Bowl
- How to Get the Texture Right
- Coconut Smoothie Bowl Toppings
- FAQS
- Coconut Smoothie Bowl Recipe
- Tips for Thick Smoothie Bowls
- Prep and Storage Tips
- More Smoothie Recipes
- Gluten-Free Stuffing Recipe
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.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
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
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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!