I never thought I’d be able to enjoy stuffing again after going gluten-free, but this gluten-free stuffing recipe has changed everything! It’s the perfect balance of moist (but never soggy!) and crunchy, with a delicious blend of savory seasonings. It’s so easy to make and is also completely dairy-free. Serve this homemade stuffing at your next holiday gathering, and I promise no one will know it’s gluten-free!
Gluten Free Stuffing Recipe
I’ve tried several brands of boxed stuffing over the years and was never very impressed—they definitely weren’t Stovetop Stuffing! Since going gluten-free in 2010, I’ve spent years perfecting my homemade version. I keep the recipe simple by cutting gluten-free sandwich bread into cubes, which I then mix with celery, garlic, and seasonings. Then, I add the perfect amount of chicken broth and bake it up to golden perfection.
Follow my recipe as-is for the best gluten-free stuffing, and never go back to the boxed stuff! Or if you prefer something sweeter, I also have a gluten-free cornbread stuffing recipe.
Ingredients
- Gluten-Free Bread: Use a loaf of gluten-free sandwich bread, or make your own. My favorite gluten-free bread is Schär (available at Walmart). I’ve also tried this recipe with my homemade gluten-free bread and gluten-free bread machine recipe, both with great results.
- Eggs: These help bind the stuffing together and stop it from getting soggy.
- Celery: Adds flavor and texture to the stuffing. Dice it small for even distribution.
- Garlic: Freshly minced garlic adds a depth of flavor.
- Olive Oil: Used to saute the celery and minced garlic to soften them up and release their flavor.
- Chicken Broth: Use your favorite brand of gluten-free chicken broth, or make your own. Turkey or vegetable broth will also work.
- Seasonings: A healthy dose of onion powder, thyme, sage, rosemary, and salt makes this stuffing taste just like the classic version.
- Gluten-Free Cooking Spray: To grease the baking dish.
Tips and Suggestions
- You don’t need to toast the gluten-free bread before making the stuffing. Store-bought gluten-free bread is a lot dryer than traditional bread.
- If you’re using homemade gluten-free bread, I recommend baking it at least a day in advance so it can cool completely. I also slice it so it can dry out a little overnight. Homemade gluten-free bread is much softer than store-bought, but it still doesn’t need toasting.
- Make sure you check the label of the chicken broth. Many broths are not gluten-free. I make my own by using Orrington Farms Chicken Flavored Broth Base, which I buy at Walmart.
- I’ve made this a gluten-free dairy-free stuffing recipe because I cannot eat gluten or dairy. To keep this dairy-free, use a gluten-free bread that’s also free from dairy.
What Else Can I Add?
You can easily add your favorite stuffing mix-ins like cooked gluten-free sausage, chopped nuts, or other vegetables! I like to add dried cranberries and chopped pecans when making this stuffing for Thanksgiving.
Can I Make it Ahead of Time?
Yes, you can make the stuffing ahead of time and bake it later. Make the stuffing as directed (unbaked), cover it with plastic wrap, and refrigerate.
When ready to bake, remove from the refrigerator, discard the plastic wrap, and then bake as directed.
What To Serve With Gluten-Free Stuffing
I make stuffing year-round, but it’s also one of the most important side dishes for a holiday or Thanksgiving dinner. Serve it with roasted turkey, gluten-free green bean casserole, cranberry sauce, and gluten-free buttermilk biscuits for the ultimate holiday meal. And don’t forget to follow it up with a big slice of gluten-free pumpkin pie for dessert!
Storage Instructions
If you have leftovers (which my family never does), stuffing is easy to freeze. Place your completely cooled stuffing in a freezer-friendly airtight container or plastic freezer bag. You can freeze stuffing for up to 3 months. Defrost the stuffing in the refrigerator overnight.
Homemade gluten-free stuffing also keeps well in the refrigerator for 3-4 days in an airtight container. Reheat the stuffing in the oven at 350°F for 15-20 minutes or in the microwave.
More Gluten-Free Thanksgiving Recipes to Try!
Gluten-Free Stuffing {Dairy-Free}
Ingredients
- gluten-free cooking spray
- 1 (14-ounce) loaf gluten-free sandwich bread, cut into medium-sized cubes, I like Schär Artisan White Bread, which is also dairy-free.
- 1 tablespoon olive oil
- 1 cup diced celery
- ½ teaspoon minced garlic
- 1 teaspoon salt
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sage
- 1 teaspoon rosemary
- 2 large eggs, whisked
- 2 cups gluten-free chicken broth, I make my own by using Orrington Farms Chicken Flavored Broth Base. I buy it at Walmart.
Instructions
- Preheat oven to 350°F and spray a 2.5-quart casserole dish with gluten-free cooking spray.
- Cut the gluten-free sandwich bread into medium-sized cubes.
- Add olive oil, celery, and minced garlic to a medium skillet and saute over medium/high heat until soft, about 6-8 minutes.
- Add salt, onion powder, thyme, sage, and rosemary to a small bowl and stir to combine.
- Add bread pieces to a large bowl.
- Pour seasoning blend and whisked eggs over the bread and stir.
- Add sauteed celery and garlic to the bread mixture and stir.
- Pour the gluten-free chicken broth over the bread and gently mix until the bread is evenly moistened.
- Pour the stuffing mixture into the greased casserole dish.
- Bake on the middle rack for 40-50 minutes until the top of the stuffing is golden brown and lightly crisp. Please watch your oven because all ovens are different.
- Keep any leftovers in an air-tight container and refrigerate. The stuffing can be easily reheated in the oven or microwave. Enjoy!
Notes
- For dairy-free use gluten-free and dairy-free bread.
- Keep any leftovers in an air-tight container and refrigerate. The stuffing can be easily reheated in the oven or microwave.
- The stuffing can be made ahead of time. Cover the unbaked stuffing with plastic wrap and refrigerate.
- The stuffing can be frozen once completely cooled. Place in a plastic freezer bag and place in the freezer. Defrost in the refrigerator overnight.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Stuffing Step-by-Step
Preheat oven to 350°F and spray a 2.5-quart casserole dish with gluten-free cooking spray. Cut 1 loaf (14-ounce) gluten-free sandwich bread into medium-sized cubes.
Add 1 tablespoon olive oil, 1 cup diced celery, and ½ teaspoon minced garlic to a medium skillet and saute over medium/high heat until soft, about 6-8 minutes.
Add 1 teaspoon salt, 1 tablespoon onion powder, 1 tablespoon thyme, 1 tablespoon sage, and 1 teaspoon rosemary to a small bowl and stir to combine.
Add bread pieces to a large bowl. Pour seasoning blend and 2 large whisked eggs over the bread and stir.
Add sauteed celery and garlic to the bread mixture and stir.
Pour 2 cups gluten-free chicken broth over the bread and gently mix until the bread is evenly moistened.
Pour the stuffing mixture into the greased casserole dish. Bake on the middle rack for 40-50 minutes until the top of the stuffing is golden brown and lightly crisp. Please watch your oven because all ovens are different.
Thank you, thank you. I’ve have been gluten free for the past 2 1/2 years. It’s been difficult. Your recipes are amazing. I made the stuffing this weekend, so great. I also loved your banana bread muffins recipe- tasted just like my mom’s banana bread.
Keep up the good work.
I’ve made this recipe as is multiple times. Always reliable. So that is first thing first. I was in a hurry this Thanksgiving, having been tasked last minute with making a quick traditional dinner. So I went off script, but used the old way this recipe called for lots of dried onion powder, dried sage, dried thyme, and dried rosemary. It was easy to quickly eyeball. I used garlic powder this time instead of fresh, and had to omit the celery. I did a stove top method without any egg binder. I boiled half a stick of butter (real or vegan), 1 1/2 cups chicken broth, all the dried spices, salt and pepper, and a teaspoon of gf soy sauce for good measure to try to make up for no oven bake. Once boiling I added the previously toasted bread cubes from a loaf of Canyon Bakehouse Mountain White bread without crusts, then removed the pot from the heat and put a lid on to allow bread to soak up the liquid. Don’t remember how long, but long enough to finish up other quick dishes on the stove top. Let me just say, it was nowhere near bland and boring. It was full of that classic boxed stuffing mix taste. It was one of the most flavorful items on the plate. No gf after taste. It tasted like tradition.
Can I bake the stuffing and then transfer it in my crock pot on warm to take to my son’s house?
They have limited oven space?
Hi Kathy, we have not tried that!
I’m confused about the thyme, sage and rosemary – are you using dried herbs or fresh? The picture of the onion powder, thyme, sage and rosemary look like fresh but in other comments it sounds like the recipe calls for dried. This is my first try at this recipe and I want to get it straight. Sounds like a great recipe.
Hi Eileen, we used fresh herbs in this recipe. If using dried, we recommend halving the amount, as dried herbs tend to be more potent.
Thank you!
It originally was dried herbs, not fresh, and that’s how I’ve always made this recipe. It was one of the few gluten-free stuffing recipes that actually had enough flavor after being disappointed in box mixes and some other blog recipes. So, I still make it with tablespoons of dried herbs myself personally. Not teaspoons.
you don’t toast the bread cubes?
Hi Dorothy, we found that the GF bread we used was plenty dry enough without toasting.
Can this recipe be cooked as true stuffing in the turkey?
Hi, we have not tested this recipe stuffed in a bird, but it should work. We must caution you to check repeatedly to ensure the stuffing reaches 165°F before serving, as this is a common source of food poisoning!
Hi! Would the measurements be the same if using ground sage and ground rosemary? thank you!
Hi Hannah, ground spices are much more potent, so we would suggest halving the amounts!
I want to recommend to everyone who needs to omit butter from their savory recipes, to try rendered chicken fat in its place. No vegan butter substitute or oil can compare to the deep, savory flavor of butter like chicken fat can. Given the choice between real butter and chicken fat, you don’t lose any flavor with the latter. You can make it yourself at home, or go the easy route and buy it at the store. Fat Works is a high quality brand. If you want it to taste even better, follow the instructions on the brand’s website for pre seasoning it with fresh onions and salt. It taste delicious in this recipe. I don’t miss the butter at all, which I have in the past with dairy free stuffing recipes. Would recommend 👍
Hello Audrey, my son can’t eat anything chicken, so chicken broth is out. Can I use beef broth and make it beef dressing? Suggestions? Your looks delicious otherwise.
Hi Mary, beef or vegetable broth would both work well!
I first tried this recipe using Schar white bread years ago, and for whatever reason did not care for the texture, which effected how I experienced the taste. I am so very glad I tried the recipe again recently, this time using Canyon Bakehouse Country White loaf. It was incredibly normal lol. It was Thanksgiving stuffing. I encourage everyone to try it at least once, and if not sold the first time, just try a different bread. The seasoning really makes it. And the eggs mixed with the bread keeps the texture held together well. No pre- toasting necessary. It’s an easy throw together recipe. No excuse not to try it 🙂
Does the bread for your stuffing need to be dried or is it better with soft bread?
Hi Carol, we did not dry the bread first. However, if you’re using a homemade GF loaf, we do recommend drying the bread out a bit first, as it tends to be softer than store-bought.
Wow. I was skeptical, never having made GF before. It was delish! Move over old recipe, this new GF is taking your place
Loved it. Made it with Canyon Bakehouse white bread. Thank you for this tasty recipe; I haven’t had stuffing in so long! And this recipe was simpler than other ones I saw online!
This was SO GOOD! You couldn’t even tell it was gluten free and it was devoured at our dinner table this Thanksgiving. Will definitely use this recipe any time I need to make the stuffing!
I am so glad I finally tried this recipe on a weekday whim. I have been continually disappointed in the boxed stuffing mixes and homemade stuffing recipes I’ve tried over the years. This recipe looked so simple and easy I thought what the heck. I was expecting another disappointment. Well, it took me by surprise. It actually tastes like real stuffing as I remember it. Not blah or meh “gluten-free” stuffing. I baked it long enough to absorb all the liquid and get brown and crispy on top, and it had a nicely moist but not mushy texture. Tossing the bread with lightly beaten eggs first seems to make a difference. The seasoning blend is perfect as is. It is full of spicy flavor! I’ve gone ahead and made multiple batches now, and Iove it with butter and drippings from oven roasted chicken. PS I used Canyon Bakehouse bread because that’s what I usually have on hand.
I’ve made this recipe multiple times so far this Fall, and it is good as is. However, using roasted turkey fat and homemade roasted turkey stock is great if one can, and it is well worth the extra step. I made this stuffing for Thanksgiving with the celery and garlic sauteed in 2 tablespoons butter and 1 tablespoon of turkey fat, and used Canyon Bakehouse Country White sandwich bread as the base. It was near perfect. Quite possibly my go to gluten-free stuffing from here on out. Salty and savory and liked by all of the wheat eaters at the table. Truly tasty in the most familiar kind of way.
Thank you SO much for this recipe Audrey!!! I did a couple of test runs and determined I needed to cut the salt in half to get to the taste that was perfect for me but once I did that… ahhhhh! Just finished Thanksgiving dinner and I was in heaven. Stuffing is my favorite part of the meal and tonight I had stuffing I could eat that tasted like what I have always loved.
I have made this stuffing for the last 3 years and it is a HIT with GF and non GF family. I use your oven baked bread recipe for this and it’s perfection!🤌🏼 It is SO good. Best recipe for Gf stuffing I have yet to find!
I have a question Audrey
Can this stuffing be put into a turkey? I wonder about the egg or if it would be too moist? Has it been tried? I used to put Reg dressing inside cheesecloth into the turkey. Just wondering if it would work.
Hi AJ! I have never baked the stuffing in the turkey. I always bake mine in a dish or baking tray. I hope you enjoy the stuffing!
This stuffing is amazing. I have tried so many GF stuffing recipes only to be disappointed, UNTIL this one!! It is absolutely delicious and tastes like the stuffing I grew up with. Even the non GF family members preferred it over the traditional stuffing. Thank you for this recipe!!
Hi! Are the herbs called for indeed meant to be dried? I think there could be an assumption that in the amounts called for, it may be taken to mean fresh. Specifying they’re intended to be dried in the recipe notes would be helpful. Having said that, I am excited to try the seasoning mixture. I have been on the hunt for flavorful gluten-free stuffing for nearly 10 years. I’ve always been just a bit too timid to go for tablespoons of dried herbs for just 1 loaf of bread. But I think that may be the answer. I loved Stove Top. May I ask if using onion powder was a flavor decision?
Hi Cassie! All of the herbs are dried bottled herbs. The onion powder adds to the flavor profile. I hope you enjoy the stuffing!
Made this simple and delicious gluten-free stuffing…er…dressing for Thanksgiving! So good that my m-i-l asked for the recipe! That’s saying something! LOL
Made it for Thanksgiving and Christmas this year for two different family dinners and everyone loved it!!! Was so happy to have a wonderful stuffing again! Thank you so much!!
I love this recipe! I was looking for something dairy free and easy and this is it! I’ve made it for Thanksgiving and Christmas this year and it came out great both times.
excellent stuffing! I recommend spreading it thinly so it gets crispy. it was delicious reheated in the toaster oven for leftovers too!!
Finally! A GF stuffing worth passing around the table for non-GF guests & family. Everything about this recipe works, especially the baking instructions. (I refrigerated it unbaked, then baked it just before dinner.) Like others, I modified the spices (omitted rosemary; used 1/2 TBL thyme & 1/2 TBL marjoram leaves). I’m not dairy-free, so I substituted 2 TBL butter for the 1 TBL olive oil to sauté one cup of chopped onions instead of using onion powder. Perfect replica of my pre-celiac stuffing that I used to bake in the bird.
I love this recipe and so do all my gluten sensitive family members! I tried so many recipes or box mixes for stuffing and they were all terrible! This one tastes like stuffing ! It’s delicious! I love all of the Mama knows gluten free recipes! I’ve tried a lot and never been disappointed.
I’ve made this stuffing several times, following your recipe, it was great. Wouldn’t change the recipe. Thanks for all the help with gluten free.
Delicious!
I’ve used this recipe so many times now! Everyone always asks me to make it for family dinners. Thank you so much
Once again “Mama” has blown my tastebuds away! I, too, use Schar bread; it has much improved over the past few years 🙂 Try this stuffing and Mama’s apple crisp for your next fall or winter gathering! Not a soul will guess any of it is gluten free!
This gluten free stuffing was a hit!! My daughter and I aren’t really big stuffing fans but my boyfriend likes it so I decided to give it a whirl. Everything came out delicious and they asked for seconds!! I used Trader Joe’s sliced gluten free bread, eggs, onions and chopped garlic plus whatever seasonings I had at home. Thank you so much!!!
So simple! Thank you!
Excellent. This was easy to make and tasted better than packaged gluten stuffing. I’m usually skeptical and reluctant to try gf recipes, but I needed to make this for a special dinner guest. Not only was I not disappointed, I liked it so much, I’ll make it again for everyone at the table.
We made this for Thanksgiving and it was the favorite of those who can’t and can eat gluten & dairy. This is the second or third of your recipes I’ve made which are so good, and which I appreciate since I cook gluten and dairy free too. I just bought your book which will go in my Christmas stocking!! Thanks very much for all of your contributions to those of us who need GOOD food for our families who have restricted diets!!!
My family and I loved it! I made it with half a loaf of dried out Schar multigrain bread and a full loaf of dried out gluten free cornbread. I added sage sausage to the mix and varied the herbs just a bit to what I had on hand – sage, thyme and savory. Halfway through baking I poured on a half stick of melted butter. Yummy!
Came out so yummy, thanks! I used Trader Joe’s white gluten free bread.
Turne!d out fantastic. I was so proud of myself. You have no idea (or maybe you do) how it made me feel that I could enjoy a holiday meal like everyone else. Thank you so much!
It worked great. My husband liked it! He is not GF so if it is “off” he feels no compunction to make the best of it. This was a no compromise alternative. I did have to substitute Spars multi-grain bread because that was all that was available. It was still good. Thank You!
I made this for Thanksgiving this year instead of the boxes gf stuff… everyone loved it! I also have an egg allergy, so I just Just Egg substitute instead and it turned out wonderfully! I’m the only one with food allergies and EVERYONE said it was delicious! I’ll be making this again!
This was a favorite at our Thanksgiving dinner! Even the non-GF folks raved about it!
I used the Udi’s loaf bread, and it turned out wonderfully. The seasoning from the recommended spices was perfect! Looking forward to enjoying it with our Christmas dinner as well. It will become a staple at our holiday dinners, but I suspect we’ll include it as a yummy side for other occasions as well.
Thank you for sharing!
Thank you so much Sandy for the wonderful 5-star recipe review, it really made my day! I am so happy that everyone enjoyed the stuffing and my recipe will be a staple at your holiday dinners. You are so welcome, I love sharing what I make for my family. Thank you again!
I added sausage, a cubed Granny Smith Apple, poultry seasoning instead of the other spices along with 1 cup of broth.,I uncovered the last 20 minutes to crisp a bit! Every recipe I’ve read says to slow bake the bread cubes before baking but I followed your instructions and used fresh. It was very tasty thank you for the recipe. I also love Schar bread but I’ve also heard that Canyon Bakeshouse is excellent for stuffing! I froze the stuffing to be used at Xmas hope that’s ok? Thanks Pat
Thank you so much Patricia for the wonderful 5-star recipe review! I am so happy that you enjoyed the stuffing. Thank you so much for sharing your additions, as I know it will help others and they sound super yummy! I have not tried the recipe with Canyon Bakehouse. If you try it will you please let me know how it turns out? You are so welcome, I love sharing what I make for my family and helping others. Thanks again!
I have used canyon bakehouse the last 2 years and it’s DELICIOUS! I LOVE this recipe! It tastes like my dad’s, but s bit easier!
I substituted sautéed onions for onion powder but otherwise followed recipe. It was delicious and it disappeared before our traditional, non-gluten free stuffing!
Thank you so much Ann for the awesome 5-star recipe review! I am so happy that everyone enjoyed the stuffing, especially since it disappeared before the traditional stuffing. Thank you again!
Made this for a Friendsgiving celebration and it was a hit!!! I received so many compliments!! Definitely will make again. Yum, yum!! Thank you Mama Knows Gluten!!
Thank you so much Cindy for the awesome 5-star recipe review! I am so happy that everyone at your Friendsgiving enjoyed the stuffing. You are so welcome, I love sharing what I make for my family and helping others. Thanks again!
Can I prep this ahead of time, such as a few hours refrigerated, and bake it later? I’m trying to prep some dishes a few hours before so it’s not so chaotic later.
Hi Melinda! You can prep this ahead of time and bake it later. Just cover and refrigerate. When ready to bake, remove from the refrigerator 15 minutes and bake as directed. I hope you enjoy the stuffing and Happy Thanksgiving!
If I were to sauté some onion with the celery and garlic should I omit the onion powder?
Thanks!!
Hi Karen! If you are going to use sauteed onions you can omit the onion powder. I hope you enjoy the stuffing, Happy Thanksgiving!
I made the diary free version (and I did dry out the bread in the oven only because I was going to use a different recipe; this wasn’t necessary in my opinion). I also made my regular stuffing that my kids absolutely LOVE. This year they liked the Gluten/Dairy free stuffing even better!! Lots of juice for gravy after. Absolutely delicious. The only other thing I changed is I used 1/2 lb of sausage meat; 1 egg instead of two; and 1.5 cups broth.
Thank you so much Sue for the awesome 5-star recipe review, this really made my day! I am so happy that everyone loved the stuffing. Adding sausage to the stuffing sounds yummy! Thank you for sharing your modifications, as I know it will help others. Thanks again and Happy Thanksgiving!
Looking forward to making this! One question? Would it work to use vegetable broth instead of chicken broth….I need gluten/dairy/vegan(eggs are ok).
Hi Maria! Yes you can use vegetable broth in this stuffing recipe. I hope you enjoy the stuffing!
This was my first Thanksgiving since going GF. I didn’t make a turkey because I love stuffing. I’m going to try this stuffing, maybe next year we’ll have turkey again. Thank you for sharing the recipe.
Hi Melissa! You don’t have to wait for Thanksgiving to try the stuffing, it a great side dish for any kind of meat. I hope you try it and enjoy it. Wishing you a turkey filed Thanksgiving next year.
We FINALLY found delicious GF Stuffing! The only thing we added was Turkey Sausage Crumbles. It was a hit. It’s now in our family tradition recipe book.
This makes my heart so happy to hear Linda! I am so happy that you and your family enjoyed the gluten-free stuffing. Adding turkey sausage crumbles sounds delicious. Thank you so much for the wonderful 5-star recipe review!
This sounds amazing, however, I am allergic to eggs. Do you have a recommendation for making this eggless? Thanks so much in advance!
Hi Michelle! I’ve not tried this recipe egg-free. My friend over at Allergylicious has several egg substitute recommendations. If you try it can you please let me know how it turns out? Here is the link to the egg substitutes https://allergylicious.com/egg-free-baking/. I hope you have a Happy Thanksgiving!
Will cooking the stuffing be fine using the foil pans?
Hi Christie! The stuffing should be fine cooking in the foil pans. Just watch your stuffing because all ovens are different. I hope you enjoy the stuffing and you have a happy Thanksgiving!
If I want to double the recipe should I double the cooking time?
Hi Allison! It will all depend on the size of pan you are using. If you are using a larger pan like a 4-quart (15×10) it should bake for the same amount of time. If you are using a smaller pan I would start by adding an additional 10 minutes and check it. If it’s not done then check it at 10-minute intervals. Please watch your oven because all ovens are different. I hope you enjoy the stuffing and have a blessed Thanksgiving!
Do you think you could add mushrooms to this recipe pretty easily?
Hi Allison! Yes you could easily add mushrooms to this recipe. I would saute them with the celery. I hope you enjoy the stuffing!
I have 2 questions- is it a full tablespoon each of dried sage and thyme? Then, have you made a gluten-free stuffing using Udi’s white hot dog buns that have been cubed and toasted? If so can you tell us how the texture and taste compare to using Schar? Thank you.
Hi TK! Yes it’s 1 tablespoon of dried sage and 1 tablespoon of dried thyme. I have never made stuffing with Udi’s hot dog buns. I ‘m not sure if the hot dog bungs will be enough bread. It needs to equal a whole loaf of gluten-free bread. The only other brand of gluten-free bread that I have made the stuffing with is Sam’s Choice (Walmart’s brand). I like the texture of the Schär white bread. I hope you will try my stuffing and enjoy it! Thank you for asking.
On the gluten free stuffing mix, do you toast up the bread before making it? I would think you do, but it does not say.. This will be my stuffing for Christmas.. Oh can’t wait!!!
Hi Meri! I did not toast the bread before I made the stuffing. If you decide to toast it, please let me know how it turns out. Thank you so much for asking. I hope you have a wonderful Christmas!
I have a question about the stuffing also. Do you let the bread thaw before cutting, or keep frozen?
Hi Christie! Your bread should be thawed and not frozen. I use Schär bread and it’s shelf stable, so I never have to worry about thawing my bread. I but it at Walmart and I highly recommend it. It’s my family’s favorite brand of gluten-free bread. I hope you enjoy the stuffing! Happy Thanksgiving!