Gluten-Free Stuffing
Published
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 (177°C) 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.
So delicious! Make it again and again! ❤️
This recipe was delicious. I printed it and will make it again ❤️
The stuffing turned out really good. I do think I will cut the top crust off the next time I make it. It just lended a stronger flavor to the overall dish.
Easy to make and great taste.
Best stuffing I have ever had!!! The gluten free bread I get (Canyon Bakehouse) is delicious and a bit dry so it made for perfect stuffing. I mixed sourdough and whole grain, cut in large cubes, tripled the garlic, and baked in shallow pans. Gluten eaters loved it too- so this is a one-pan solution!! Thank you for this quick and easy smash hit.
This is a very good recipe. The best GF stuffing I’ve made and I’ve tried many.
Best right from the oven. Thanks for a lovely substitute to family favorites
Absolutely delicious! My non-GF family loved it. The flavor profile is spot on I used homemade chicken bone broth and Schar’s white bread. I will definitely be making this again!
SO GOOD. I used Trader Joe’s GF white sandwich bread torn fresh, 1 egg, and 1 cup chicken broth. Following some other commenters tips also kept to dried sage and thyme and used half a stick of butter. DELICIOUS, soft and fluffy. Next day, too. This is the real deal. My only tip is Trader Joe’s bread is very mild, so adding even more aromatics would bump up the flavor even more. Best GF stuffing recipe I think.
I made this once before a couple of years ago and it was delicious. I cannot recall though if the herbs in the recipe were dried or fresh.
Can you or someone let me know ? Thank you.
Hi Martha, we used fresh herbs 🙂
Why do avoid butter. The other limits are already a handicap!
Hi Joe, I wanted this to be dairy free but others have added butter.