Classic Gluten Free Stuffing (or Dressing!) – With cozy homestyle flavors and an amazing texture, this classic gluten free stuffing recipe is THE recipe you need for Thanksgiving! (Don’t miss all the variation ideas, too!)
This post is written in partnership with Sprouts Farmers Market. All opinions are my own.
What are your favorite parts of Thanksgiving? Over the last few years, we’ve been updating old favorites to gluten and dairy free versions bit by bit. It’s been nice not to have to figure out EVERYTHING all at once and fun to get to add to our arsenal every year.
Gluten free stuffing? We’ve got this!
I read All The Things about stuffing/dressing when I was working on this recipe. I learned that you do actually call it stuffing when it’s stuffed into the turkey and dressing when it’s on the side. (I’ve never actually had it stuffed into a turkey–only ever on the side!)
I worked on a few different techniques for getting the right texture, and I think we nailed it. As you can imagine, the key element was nailing the bread. We used Glutino brand, which worked beautifully. Glutino is one of our top favorite gluten free bread (and cracker and cookie and pretzel) brands and their bread has a really nice give to it that feels like traditional white bread. It’s perfect for sandwiches or toast, but also worked like a charm for stuffing.
The key was drying the bread out at a low temperature in the oven before turning it into stuffing. When the bread is sufficiently dried out, it can absorb all the other yummy flavors going on with the broth, seasonings, and veggies. Then, when it’s baked, the top turned a gorgeous toasty golden color, and there was still some softness and give with the filling.
Whether you stuff it inside your turkey (gluten free stuffing) or serve it on the side (gluten free dressing–my preference!), it’ll be a very happy addition to the Thanksgiving and holiday table!
Notes on the Recipe:
Make Ahead Tips. Oven space is prime real estate at Thanksgiving and, thankfully, stuffing can be largely done ahead of time. I dry out the bread about 1 day ahead of time (you can do 2 days ahead). I also sauté the onions and celery and add the herbs the day before. If you’re adding sausage, you can also brown that the day before. Then, the day of, you simply mix all the parts (veggies/bread/sausage/addins/broth) on Thanksgiving day before popping it in the oven.
Baking notes. One thing to note as well with Thanksgiving is if you have lots of things in your oven at once, it will take longer for everything to cook. Plan to add at least 10-15 minutes to the cook time if you’ve got a packed oven.
Seasonings. I really love using fresh rosemary and thyme here but you can absolutely use dried if you prefer. You’ll want to start with 1/3-1/2 the amount of dried spices.
Add-ins and variations. Every family has their own stuffing preferences, so if you like sausage in your stuffing, you can absolutely add it. Brown and drain your sausage (4-8oz is plenty), then add to the stuffing mixture along with the sautéed veggies. Similarly, if you like adding dried fruit (cherries or cranberries are nice), you can stir in 1/4-1/2 cup along with the other stuffing ingredients.
More Thanksgiving Classics:
- Paleo & Vegan Friendly Sweet Potato Casserole
- Gluten Free Pumpkin Pie Bars with Ginger Cookie Crust
- Smothered Green Beans with Bacon
- 1 (12-14oz) loaf gluten free bread (like Glutino brand)
- 2 stalks celery, sliced or diced
- 1 small onion, diced
- 4 Tbsp olive oil, ghee, or butter
- ½-1 tsp fresh rosemary
- ½-1 tsp fresh thyme
- ¼-1/2 tsp dried sage
- salt and pepper
- 2 cups chicken broth or water
- Optional: 4-6 oz of cooked, crumbled sausage, 1 small apple (diced), or ¼-1/2 cup dried fruit (like cherries or cranberries)
- DRY OUT THE BREAD - Preheat oven to 250 degrees. Cut the loaf of bread into small (about 1-inch) cubes. Spread out on a baking sheet. Bake 50-60 minutes or until completely dried out (bread shouldn't be browned). Let cool completely before proceeding to the next step.
- *You can dry your bread out a day ahead of time
- PREP YOUR STATION: Preheat oven to 375 degrees F. Grease a 2 quart (or 8x8") baking dish.
- SAUTEE THE VEGGIES - Heat olive oil/butter/ghee in a medium pan over medium heat. Add celery and onion (and apple, if using) and sauté 7-10 minutes, or until very tender. Sprinkle with fresh herbs, salt, and pepper.
- ASSEMBLE THE STUFFING - If using sausage or dried fruit, stir into the sautéed veggie mixture. Taste and add additional herbs as desired. Add dried bread cubes to a large bowl. Stir in sautéed veggie mixture. Gently fold in broth, working carefully not to smash the bread. When much of the broth has been absorbed, gently pour mixture out into your prepared pan and shake to distribute evenly.
- BAKE - at 375 degrees for 60-80 minutes, or until top is golden and broth has been absorbed. (If baking in an oven with other items, you may need more time)
Seasonings. I really love using fresh rosemary and thyme here but you can absolutely use dried if you prefer. You'll want to start with ⅓-1/2 the amount of dried spices.
Add-ins and variations. Every family has their own stuffing preferences, so if you like sausage in your stuffing, you can absolutely add it. Brown and drain your sausage (4-8oz is plenty), then add to the stuffing mixture along with the sautéed veggies. Similarly, if you like adding dried fruit (cherries or cranberries are nice), you can stir in ¼-1/2 cup along with the other stuffing ingredients.