Our Gluten Free Stuffing is an easy, flavorful holiday stuffing recipe that is perfect for your next holiday dinner!! This is the best gluten free stuffing, full of all the classic flavors, easy to make, and perfect for serving a large crowd for Thanksgiving!
Easy Gluten Free Stuffing
If you are in need of a traditional stuffing recipe that is also gluten free, we have the recipe for you! It is super easy to make, full of classic Thanksgiving flavors, gluten free, AND dairy free. The best part is that it’s so delicious that your guests won’t even know the difference. Use your roast turkey pan drippings to make a gluten free gravy, which is perfect for drizzling on top with your mashed potatoes! Can’t wait for you to try it!
Why You Will Love This Recipe
- Tradition: What is Thanksgiving without a little stuffing! It is arguably my favorite part (although this Dairy-Free Pumpkin Pie is a close second!)
- Flavor: There are so many wonderful flavors going on here from the sage to the broth to the little dots of butter – don’t forget to top it with some gluten-free gravy!
- Leftovers: This gluten free stuffing recipe makes a good amount (but feel free to halve it if you want!) and I look forward leftovers every year!
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!
- cubed gluten-free bread – any of your favorite gluten free varieties will work perfectly in this simple recipe, our favorite is the Canyon Bakehouse Gluten-Free Bread.
- celery – every stuffing needs a little for some added crunch and flavor.
- yellow onion & shallot – a great combination for some mild onion flavors.
- spices (see recipe card for full list) – so much amazing flavor from ALL the best herbs and spices!
- butter – use regular or plant-based if you want to keep it dairy free.
How To Make Gluten Free Stuffing
First, you can begin 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.
The next day, place all of the ingredients (except the butter) in a large bowl and use a large wooden spoon mix. 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.
Now you can pour your stuffing 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.
Tips on Stuffing Your Turkey With Stuffing
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 (this leaves more time for bacteria to potential grow) 2) ensure stuffing reaching 165 degrees before serving. Read this informative article for more safety tips!
How To Store Gluten Free Stuffing
This recipe definitely makes a large amount of stuffing so you might have some leftovers (which is ALWAYS fine with me). After it is fully cooled you can place your leftover stuffing in an airtight container in the refrigerator for 3-4 days or in a freezer-safe container in the freezer for up to 1 month.
Recipe FAQs + 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.
- 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 with a little extra salt!
- 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!
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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!
Note on Prep Time: This is best prepped the night before by cubing bread and letting it sit out overnight to dry – FYI!
Ingredients
- 2–3 cups chicken broth (or turkey)
- 13–14 cups cubed gluten-free bread, dried and left out the night before to dry
- 1 cup minced celery (about 3 stalks)
- 2/3 cup minced yellow onion (about 1/2 yellow onion)
- 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 – crush in hands before putting in
- 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: 1/2 cup
- Calories: 979
- Sugar: 8.2 g
- Sodium: 1283.2 mg
- Fat: 30 g
- Carbohydrates: 158.6 g
- Protein: 15.5 g
- Cholesterol: 74.3 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!