Go Back
–+ servings
gluten free stuffing in a glass casserole dish topped with fresh herbs
Print Recipe
4.75 from 4 votes

Gluten-Free Stuffing

This gluten-free stuffing is full of classic ingredients that will remind everyone of home. It's full of buttery herbs and cooked to perfection with a mix of two types of bread.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Keyword: gluten free, thanksgiving
Servings: 8 servings
Author: Molly Thompson

Equipment

  • Large skillet
  • Large bowl
  • 9x13-inch pan

Ingredients

  • 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
  • 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.
  • 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.

Video

Notes

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.
Our favorite gluten free bread: a mix of Schar sourdough bread and Artisan Baker White Bread

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 38.7g | Protein: 4.5g | Fat: 17g | Cholesterol: 61.8mg | Sodium: 792mg | Fiber: 4.5g | Sugar: 7.9g