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ThisGluten-Free Stuffing recipeis aholiday seasonclassic with minimal prep time. It's made with a single loaf of gluten-free bread, onion, and celery soaked in turkey stock and the perfectblend of herbs, then baked until crisped and golden.
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Is there anything more exciting than aThanksgiving tablethat's packed full of all the best recipes for theholiday season?
And, of course, you can't have a fullThanksgiving tablewithouttraditional stuffing. Well...mostly traditional. Technically this recipe is a gluten-free dressing because we don't stuff it into the bird. But either way, this is a gluten-free version.
This gluten-freeThanksgiving stuffing recipeis packed full of savory flavors and delicious textures, takes no time at all to prepare, and will have everyone wondering where you got the recipe!
While I prefer this easy gluten-free stuffing recipe, I do have a delicious gluten-free cornbread stuffing recipe that is made with homemade GF cornbread that is worth checking out.
Jump to:
- 📖Why This is the Best Gluten-Free Stuffing
- 🧾Ingredient Notes
- ⏲️How to Make Gluten-Free Stuffing
- 🥗What to Serve with Gluten-Free Stuffing
- 👩🏻🍳 Expert Tips
- 🌡️Storing Leftovers
- More Gluten-Free Side Dishes
- Frequently Asked Questions
- 📖 Recipe Card
- ⭐Reviews
📖Why This is the Best Gluten-Free Stuffing
Quick Prep Time- Just 5 to 10 minutes of hands-on time before you're popping this in the oven. You do not have to saute the veggies or toast the bread with this recipe! It seems odd but my family has been making this for years. And we have plenty of converts!
Deceptively Flavorful - Despite minimal ingredients, this recipe is exceptionally flavorful. This is going to be everyone'sfavorite stuffing recipe. It really is that good!
Make-Ahead - You can even prepare your stuffing in advance to get ahead on holiday cooking. Check out the "Storing Leftovers" section below for make-ahead instructions.
🧾Ingredient Notes
Thisclassic recipemade gluten-free is made with just a few basic ingredients! Here's what you'll need:
Bread - I recommend gluten-free whitesandwich bread. For the photos, I used Canyon Bakehouse brand but I have also made this with Udi's white bread.
If you're not usinggluten-free bread, feel free to use regular whitesandwich bread.
Eggs- Eggs help bind everything together to form more of a casserole.
Veggies- We're using the classic stuffing duo of onion and celery.
Turkey Stock- I keep it classic with turkey stock, but you can usechicken stockormake it vegetarian withvegetable broth. Keep in mind that the broth you use will dramatically impact the flavor so use a good brand you like.
Butter- You'll need butter to grease the pan and chop it into small pieces to sprinkle over the top of the stuffing before baking. This adds delicious flavor and helps the bread get nice and golden.,
Seasonings- A simple combination of kosher salt, black pepper, loads of ground sage, and a pinch of thyme gives our stuffing the perfect flavor.
💭Variations
Addfresh herbs.If you like a little extra herby flavor, try adding freshly chopped rosemary, sage, and parsley.
Use anothertype of bread.Any bread of your choice will work for this recipe, as long as it's chopped into bite-sized pieces.
Make it dairy-free.Simply usevegan butteror dairy-free margarine in place of the regular butter.
Optional Add-Ins
- Chopped apples
- Cooked and crumbled sausage
- Add cooked and ½ diced butternut squash
⏲️How to Make Gluten-Free Stuffing
Here is a quick overview of what goes into making thisdelicious gluten-free stuffing!
Scroll to therecipe cardbelow for the full instructions and ingredient amounts.
Step 1 - Mix the Ingredients
Start by buttering a small casserole dish or loaf pan and tearing or cutting the bread into 1-inch pieces.
Add the bread cubes to alarge bowlalong with the minced celery and onion, seasonings, and whisked eggs. Toss everything to coat the bread evenly with the egg and seasonings.
In a small pan, bring your turkey stock orchicken brothto a simmer. Once simmering, pour the stock evenly over the bread to moisten. You may need more or less broth but it should be least warm when added to the bread.
Step 2 - Assemble and Bake
Transfer the bread mixture into theprepared baking dish, then use a spatula to gently push everything down into the dish.
Cut 3 tablespoons of butter into smaller pieces, then sprinkle those over the top of the stuffing in the pan.
Bake at 350ºF until the top isgolden brown.
🥗What to Serve with Gluten-Free Stuffing
Gluten-free stuffing is an excellent addition to aholiday meal, so I love to serve it alongside any classicThanksgiving dinnerrecipes!
Here are some of myfavoritegluten-free recipesto pair with this tasty side dish:
- Roast Turkey with Sage and Orange
- Gluten-Free Green Bean Casserole
- Potato Souffle and gluten-free gravy
- Cranberry Salad
👩🏻🍳 Expert Tips
Chop the celery and onion into small pieces. There's no need to sauté them, but you do want the pieces pretty small so the texture isn't overpowering. They add a nice crunchy contrast in texture to the souffle-like stuffing.
Bake immediately once the stuffing is assembled.The longer it sits, the soggier the bread will get. We want it to soak in the flavor of the stock, but not get mushy.
You do not need to toast the bread,but it is fine if it's a little bit stale.
The GF bread needs to be defrosted but doesn't need to be stale. If the bread is moist you can spread the pieces in a single layer on a baking sheet and toast for 5 to 10 minutes. This will dry out the bread a little.
Feel free todouble or triple the recipeand use a larger baking dish if you're feeding a crowd. Keep in mind that a larger casserole will take longer to heat through.
🌡️Storing Leftovers
Leftover gluten-free stuffing can be storedin anairtight containeror in the baking dish wrapped tightly inplastic wrapin the fridge for 3-4 days or in the freezer for up to 1 month. Be sure to let it cool completely toroom temperaturebefore storing.
To reheat,thaw overnight in the fridge if frozen, then bake, covered, in the oven at 350ºF until heated through.
To prepare in advance,assemble the casserole as directed, then cover and bake for just 25 minutes. Cool completely, then store in the fridge. When reheating, add the butter and bake uncovered until heated through.
More Gluten-Free Side Dishes
- Cheesy Gluten-Free Scalloped Potatoes
- Parmesan Baked Rutabaga
- Shaved Brussels Sprout Salad with Pomegranate
- Sweet and Spicy Hasselback Butternut Squash
Frequently Asked Questions
Can I substitute gluten-free box stuffing for the bread?
No, boxed stuffings are generally designed for stovetop cooking methods. With a made-from-scratch recipe, you know exactly what's going into it.
Plus, it's ready with just 10 minutes of prep—no more difficult than putting together a box stuffing mix!
Does stuffing contain gluten?
Traditionally, yes. The main ingredient in stuffing is bread. So, unless that bread is gluten-free, then stuffing does contain gluten.
Luckily, with this recipe forhomemade gluten-free stuffing
in your back pocket, you'll know exactly what you're contributing to your nextThanksgiving dinner.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with my food.
📖 Recipe Card
Easy Gluten-Free Stuffing (Dressing)
This is a classic homestyle stuffing recipe made gluten-free. Technically a gluten-free dressing recipe, this dish only requires less than 10 minutes of prep and can be made a day in advance.
Servings: 6
Prep: 10 minutes mins
Cook: 35 minutes mins
Total: 45 minutes mins
5 from 3 votes
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Ingredients
- 1 loaf gluten-free white bread sandwich style bread
- 1 cup celery finely chopped
- ¾ cup yellow onion finely chopped
- 2 teaspoons kosher salt
- ½ teaspoon ground sage round up a little
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 3 eggs beaten
- 1 cup turkey stock or chicken broth
- 3 Tablespoons unsalted butter plus more for the pan
Instructions
Preheat your oven to 350 F degrees. Butter a small casserole dish or loaf pan an set aside.
Tear the bread into 1 inch pieces and add to a large mixing bowl. Add the celery, onion, seasonings and whisked eggs. Toss to coat the bread pieces.
1 loaf gluten-free white bread, 1 cup celery, ¾ cup yellow onion, 2 teaspoons kosher salt, ½ teaspoon ground sage, ½ teaspoon black pepper, 3 eggs, ¼ teaspoon dried thyme
In small pan bring your stock or broth to a simmer. Pour evenly over the bread stirring to moisten.
1 cup turkey stock
Transfer the stuffing mixture to your greased baking dish. Gently push down on the mixture with a spatula. Top with the butter (cut into pieces).
Bake for 45 minutes or until the stuffing is set and top is golden brown.
3 Tablespoons unsalted butter
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Notes
- Do not sauté the onion and celery but be sure to chop into small pieces. They add a nice contrast in texture to the souffle-like stuffing.
- You do not need to toast the bread but it is fine if it is a little stale.
Dairy-Free Option:
Use vegan butter or dairy-free margarine.
Make Ahead:
This stuffing can be made entirely in advance and reheated in the oven. I recommend covering on the first bake and only cooking for 25 minutes. When reheating add the butter and bake uncovered.
Once assembled, the stuffing should be baked immediately.
Nutrition
Calories: 188kcal | Carbs: 19g | Protein: 7g | Fat: 9g | Fiber: 1g | Sugar: 3g
Author: Jen Wooster
Course:: Side Dish
Cuisine: American
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