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gluten free stuffing recipe
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5 from 1 vote

Gluten free stuffing

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!


  • 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.