Our Gluten Free Stuffing recipe is an easy twist on a holiday classic using gluten-free bread and all the best seasonings. It holds up against the classic in both taste and texture and we can’t wait for you to add it to your thanksgiving table.
The Best Gluten-Free Stuffing
If you follow a gluten-free diet, the holidays can be tough. Especially if you’re a fan of homemade stuffing. Which is why we made it our mission to get a delicious gluten-free stuffing recipe on the blog just in time for thanksgiving dinner. Enjoy wonderful flavors of fresh sage, broth, and of course butter throughout. And don’t forget to top off this easy recipe off with our gluten free gravy!
Love A Good Stuffing Recipe?
Then try out our wild rice stuffing or our sausage stuffing! Both can easily be made gluten-free!
What You Will Need
- broth (chicken, turkey or vegetable) – option to grab your favorite from your local grocery store or amp up the flavor with a homemade version! Chicken stock will work too, but just be sure to adjust the salt as needed.
- cubed gluten-free bread – These days you can find gluten-free bread that tastes just like regular bread!
- celery, yellow onion, shallot – Classic stuffing veggies that provide a depth of flavor.
- celery salt – Adds a punch of flavor.
- garlic powder – Because garlic truly is in every great savory recipe.
- ground sage – A complex herb that’s equal parts earthy and peppery.
- dried parsley leaves, dried rosemary, dried thyme leaves – Stuffing classics.
- kosher salt & ground black pepper – Just a bit to heighten all the flavors.
- dried tarragon, dried marjoram, dried oregano leaves – Some of our favorites!
- plant-based or regular butter – Both options work great in this recipe!
Using Gluten-Free Stuffing In Your Turkey?
If you plan on stuffing your turkey with this gluten-free stuffing, don’t bake it and rather loosely stuff it into your turkey and cook the turkey as you planned to. Just be sure to not make your stuffing ahead of time as this can potentially allow time for bacteria to grow. And lastly, be sure that the internal temperature of your stuffing is 165 degrees before serving.
How Do You Make Gluten Free Stuffing
Start by using a serrated knife to cut your favorite gluten free bread into 1 inch cubes. Place the cubed bread on a baking sheet and leave it out on the counter overnight to dry out.
Forgot To Dry Out Your Bread?
No worries! Place your cubed bread on baking sheets and place in oven at 250 degrees. Let dry out for approx. 1 hour or so, stirring occasionally.
Feel free to measure out all of your seasonings ahead of time in a small bowl.
The next day, place your dried bread cubes and all of the other ingredients except for the butter and broth, in a large bowl and mix until combined. Then gradually mix in the broth. This can be done by pouring in a 1/2 cup of broth at a time and then stirring it well. Continue adding 1/2 cup broth at a time until bread is moist (but not soggy). You may not need to use ALL the broth.
Next, pour the bread mixture into a prepared casserole dish and place it on the middle-rack of a preheated oven at 350 degrees F for about 35-45 minutes or until you have a nice, crispy top.
Serve it alongside your other holiday favorites this Thanksgiving and enjoy! And don’t forget to top it with our amazing gluten free gravy for the most spectacular bites!
Recipe FAQs and Tips
- Drying out bread: If you forgot to leave your bread out overnight you can also dry it out in the oven. Place cubed bread on baking sheets and place in oven at 250 degrees. Let dry out for approx. 1 hour or so, stirring occasionally.
- Speed things up: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
- Gluten-Free Bread Recommendations: I used two loaves of Canyon Bakehouse Gluten-Free Bread
- Make it vegitarian: You can use vegetable broth if you are vegetarian, just taste and check the salt. I feel like sometimes vegetable broth just isn’t as flavorful so you might need to compensate with a little extra salt!
- Half the recipe: If you want to half the recipe, I would still bake for about 35 minutes, but maybe check half way and keep an eye on it so it doesn’t dry out too much!
Made this homemade gluten-free stuffing and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Gluten Free Side Dish Recipes You Might Like
Gluten Free Stuffing Recipe
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 13–14 servings 1x
- Category: Thanksgiving
- Method: Oven
- Cuisine: American
Description
Gluten-Free Stuffing: your go-to gluten-free stuffing recipe! So flavorful and delicious
Ingredients
- 2–3 cups chicken broth (or turkey)
- 13–14 cups gluten-free bread, cubed and dried
- 1 cup celery, minced
- 2/3 cup yellow onion, minced
- 1/4 cup shallot, minced
- 1/2 Tablespoon celery salt
- 1 Teaspoon garlic powder
- 3 Tablespoons ground sage
- 1 Tablespoon dried parsley leaves
- 2 Tablespoons dried rosemary, crushed in hands
- 2 Teaspoons dried thyme leaves
- 2 Teaspoons kosher salt
- 1 Teaspoon ground black pepper
- 1 Teaspoon dried tarragon
- 1 Teaspoon dried marjoram
- 1 Teaspoon dried oregano leaves
- 2 tablespoons plant-based or regular butter
Instructions
- Preheat oven to 350 degrees F.
- Combine everything but the broth and butter in a large bowl (you might need to bowls).
- Stir to combine.
- Pour 1/2 cup of broth at a time over the mixture, stirring it in well. Continue adding 1/2 cup broth at a time until bread is moist (but not soggy). You may not need to use ALL the broth.
- Taste and adjust any seasoning, as desired.
- Spray casserole dish with olive oil and pour stuffing mixture inside.
- Dot with butter (optional).
- Bake, uncovered, for 35-45 minutes or until to top pieces of bread are a little crunchy!
Notes
- Drying out bread: If you forgot to leave your bread out overnight you can also dry it out in the oven. Place cubed bread on baking sheets and place in oven at 250 degrees. Let dry out for approx. 1 hour or so, stirring occasionally.
- Food processor: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
- Gluten-Free Bread Recommendations: I used Canyon Bakehouse Gluten-Free Bread – Canyon White (I used 2 loaves and it worked perfectly)
- Gluten-Free Gravy: Here is my go-to gluten-free gravy recipe!
- Vegetarian: You can use vegetable broth if you are vegetarian, just taste and check the salt. I feel like sometimes vegetable broth just isn’t as flavorful so you might need to compensate for a little extra salt!
- Stuffing a Turkey: If you are planning on stuffing your turkey with this recipe don’t bake it and simply loosely stuff your turkey and cook as you planned to, but 1) don’t prepare stuffing ahead of time 2) ensure stuffing reaching 165 degrees before serving. Read this informative article for more safety tips!
- Halving the Recipe: If you want to half the recipe I would still bake for about 35 minutes, but maybe check half way and keep an eye on it so it doesn’t dry out too much!
- Prep Time: I only included active prep time in the listed prep time. I didn’t include the time necessary to dry out the cubed bread.
Nutrition
- Serving Size: 4 oz
- Calories: 182
- Sugar: 5.3 g
- Sodium: 618.1 mg
- Fat: 5.9 g
- Carbohydrates: 30.4 g
- Protein: 2.3 g
- Cholesterol: 0.8 mg
Originally published October 10, 2019.
Mike says
Thanks for a gluten free option to one of our favorite Thanksgiving sides!
Marita says
Loved this stuffing recipe. I followed it closely, except that I used the regular old Arnold stuffing cubes, so it wasn’t gluten free but it was still delicious! Love the addition of the shallot, you don’t see that often in stuffing but I think it was perfect. ❤️
Erin says
So happy to hear that, Marita! Thank you so much for the feedback 🙂
Christine says
So delicious! All of the flavors of my grandmother’s “Thanksgiving cake,” (which is what we called it) but none of the gluten. Froze a bit today, which I am going to toast up into sort of croutons for the turkey soup! Another great one, Erin!
Erin says
That makes me so happy to hear – making stuffing (and eating it) is probably my favorite part of Thanksgiving 🙂 Thanks for the feedback, Christine -so appreciated!