Our easy Gluten-Free Stuffing recipe delivers cozy homestyle flavors & amazing texture. This is THE recipe you need for Thanksgiving! (Don’t miss all the variations to try, too!)
What are your favorite parts of Thanksgiving dinner? 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 recipe collection every year.
We’ve taken care of Gluten-Free Pie Crust, Gluten-Free Pumpkin Pie, a killer green bean dish, sweet potato casserole, cranberry sauce, mashed potatoes, gluten-free gravy, and more. This year, we’re tackling homemade gluten-free stuffing–and it’s GOOD!
My classic gluten-free stuffing recipe has all the savory flavor you love from the original recipe, made gluten-free with a few simple swaps. Whether you stuff it inside your turkey (gluten-free stuffing) or serve it on the side (gluten-free dressing–my preference!), this homemade stuffing will be a very happy addition to the Thanksgiving table and holiday season!
Plus, I’ve got a few fun mix-in ideas you can add for even more flavor. Let’s jump in!
Simple Ingredients For Gluten-Free Stuffing
So how do you make gluten-free stuffing taste like your favorite classic stuffing recipe? Easy. With simple ingredients!
- Gluten-Free Bread. First, you’ll start with a whole loaf of gluten-free bread. We’ve tried this delicious recipe with several brands, and we love Glutino brand, Canyon Bakehouse bread, and Trader Joe’s gluten-free bread. (Gluten-free sourdough bread would be lovely!)
- Onion, Celery & Garlic. These veggies give you a delicious savory base that adds layers of flavor to every bite.
- Olive Oil, Ghee, or Butter. Then, you’ll need a little fat to keep this stuffing from drying out. Depending on your dietary needs, you can use olive oil, ghee (clarified butter), or butter. Vegan butter (like Earth Balance) also works!
- Fresh Herbs & Dried Herbs. I love a blend of fresh rosemary and fresh thyme with dried sage. You get classic flavors from this blend of herbs that are just delicious!
- Kosher Salt & Black Pepper. These simple seasonings are the perfect way to round out the flavors.
- Chicken Broth. A good quality chicken broth or chicken stock is our final layer of flavor. I love Bonafide Provisions chicken bone broth, but you can use your favorite (or homemade!) here. Just be sure your broth is gluten-free! If you’re serving vegetarians, feel free to use vegetable broth instead.
- An Egg. Not 100000% necessary, but does give this stuffing a great texture!
What’s The Difference Between Stuffing & Dressing?
Stuffing and dressing are made from the same sorts of ingredients. The real difference is how you serve them. You technically call it stuffing when it is 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!)
How To Make Gluten-Free Stuffing, Step By Step
As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!
- DRY OUT THE BREAD. Preheat oven to 250 degrees. Cut the loaf of bread into small (about 1-inch) cubes. Spread out bread cubes in a single layer 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 350 degrees F. Grease a 2 quart (or 8×8″) baking dish.
- SAUTEE THE VEGGIES. Heat olive oil or melt butter or ghee in a medium pan over medium heat. Add celery and onion (and apple, if using) and sauté 6-8 minutes, or until very tender. Add garlic & cook 1 minute more. Sprinkle vegetable mixture with fresh herbs, salt, and pepper.
- ASSEMBLE THE STUFFING. If using sausage or dried fruit, stir into the sautéed vegetables mixture. Taste and add additional herbs as desired. Add dried bread cubes to a large bowl. Stir in sautéed veggie mixture. In a bowl or liquid measuring cup, whisk together broth and egg. Pour broth mixture over stuffing mixture & fold in gently, working carefully not to smash the bread. When much of the broth has been absorbed, gently pour mixture out into your prepared baking dish and shake to distribute evenly. Cover baking dish with aluminum foil.
- BAKE covered at 350 degrees for 30 minutes, then uncover and cook an additional 10-15 minutes, or until top of the stuffing is golden brown and broth has been absorbed. (If baking in an oven with other items, you may need more time)
- SERVE & STORE. Enjoy warm from the oven. Cover leftover stuffing with tin foil or plastic wrap (or transfer to an airtight container) and store leftovers in the fridge 3-4 days.
Baking Tips For Stuffing
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 cooking time if you’ve got a packed oven.
Mix-Ins & Gluten-Free Stuffing Variations To Try
It’s easy to play with our delicious gluten-free stuffing recipe by adding other mix-ins. Try one (or a few!) of these small changes:
- SAUSAGE. Cook and drain your sausage (4-8 oz. is plenty), then add the cooked sausage to the gluten free stuffing mixture along with the sautéed veggies.
- DRIED FRUIT. Similarly, if you like adding dried fruit (dried cherries or dried cranberries are nice), you can stir in 1/4-1/2 cup along with the other stuffing ingredients.
- DICED APPLES. If you like apples, feel free to add 1 small diced apple along with the onions and celery. It’ll add a little sweetness and a lovely flavor!
Tips & Tricks For The Best Gluten-Free Stuffing
A Secret To The Best Stuffing
The key to the best stuffing is 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. Stale bread or dried bread works SO MUCH better than fresh bread, which gets far too soggy.
Make-Ahead tips
Oven space is prime real estate at Thanksgiving and, thankfully, the prep for this gluten-free stuffing can be largely done ahead of time. Here’s how you can work in advance:
- DRY THE BREAD. I dry out the bread about 1 day ahead of time (you can do 2 days ahead). Store dried bread in an airtight container at room temperature.
- SAUTE VEGGIES. I also sauté the onions and celery (and apple, if using) and add the herbs the day before. Store the veggies separately from the bread.
- BROWN SAUSAGE. If you’re adding sausage, you can also brown that the day before.
Then, the next day (the day you plan to serve it!), you simply mix all the parts (veggies/bread/sausage/add-ins/broth) on Thanksgiving day before popping it in the oven.
Fresh VS Dried Herbs
I really love using fresh rosemary and thyme in my gluten-free stuffing, but you can absolutely use dried if you prefer. You’ll want to start with 1/3-1/2 the amount of dried spices.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Homemade Gluten-Free Stuffing recipe. I can’t wait to hear how it goes!
Classic Gluten Free Stuffing
Ingredients
- 1 (12-14 oz.) loaf gluten-free bread (like Glutino, Canyon Bakehouse, or Trader Joe's brand)
- 2 stalks celery sliced or diced
- 1 small onion diced
- 1 clove garlic minced
- 4 Tablespoons olive oil melted ghee, or melted butter
- 1/2-1 teaspoon fresh rosemary
- 1/2-1 teaspoon fresh thyme
- 1/4-1/2 teaspoon dried sage
- salt and pepper
- 2 cups chicken broth or vegetable broth
- 1 egg
- Optional Mix-Ins: 4-6 oz. of cooked crumbled sausage, 1 small apple (diced), or 1/4-1/2 cup dried fruit (like dried cherries or dried cranberries)
Instructions
- DRY OUT THE BREAD. Preheat oven to 250 degrees. Cut the loaf of bread into small (about 1-inch) cubes. Spread out bread cubes in a single layer 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 350 degrees F. Grease a 2 quart (or 8×8″) baking dish.
- SAUTEE THE VEGGIES. Heat olive oil or melt butter or ghee in a medium pan over medium heat. Add celery and onion (and apple, if using) and sauté 6-8 minutes, or until very tender. Add garlic & cook 1 minute more. Sprinkle with fresh herbs, salt, and pepper.
- ASSEMBLE THE STUFFING. If using sausage or dried fruit, stir into the sautéed vegetables mixture. Taste and add additional herbs as desired. Add dried bread cubes to a large bowl. Stir in sautéed veggie mixture. In a bowl or liquid measuring cup, whisk together broth and egg. Pour broth mixture over stuffing mixture & fold in gently, 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. Cover baking dish with foil.
- BAKE covered at 350 degrees for 30 minutes, then uncover and cook an additional 10-15 minutes, or until top of the stuffing is golden brown and broth has been absorbed. (If baking in an oven with other items, you may need more time)
- SERVE & STORE. Enjoy warm from the oven. Cover leftover stuffing with tin foil or plastic wrap (or transfer to an airtight container) and store leftovers in the fridge 3-4 days.
- This recipe makes one 8×8″ or 2 quart baking dish. You can also double it to fit a 9×13″ pan.
Notes
- Making This As Stuffing? If you’re putting this inside your turkey, you’ll want to halve the recipe. This recipe makes enough for an 8×8 pan.
- Make ahead notes: 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 (vegetable mixture/bread/sausage/add-ins/broth) on Thanksgiving day before popping it in the 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.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/classic-gluten-free-stuffing/Originally shared Nov. 2017. Fully updated October 2023.
can I ask how do I store the bread if I sey it out the day before ?? on the counter or shouls it go in the refrigerator??
Hi Alison! You can leave it out at room temperature on the counter to dry it. If you’re nervous, you can cover it with a clean kitchen towel, but the bread cubes will be great at room temperature! Once you’ve made it into stuffing, it’ll need to be refrigerated 🙂
Great recipe for gluten-free diet!
Thank you- this worked perfectly
Hooray! So glad it was a win Heidi!
This is the best stuffing! The seasoning in it is spot on!
Best gluten free stuffing recipe I have ever made! I bring it to a family dinner every year and everyone eats mine instead of the one that is made with gluten. Unfortunately I never have any leftovers!!!
Jeannie, you COMPLETELY made my day with this review! I’m so glad it’s a win for your family. Happy Thanksgiving!
Would this be able to be stuffed in a turkey?
I haven’t made it that way in the past (because I prefer mine on the side), but other readers have stuffed theirs in the turkey! 🙂
Hi,
Where do you buy the Glutino white bread? I was only able to locate the english muffins. Thank you!
Raigen – I find it at Sprouts or Natural Grocers, typically, but it seems like they’re carrying it less often. I’ve also made this with Canyon Bakehouse bread and Trader Joe’s gluten-free bread with great results!
My guests said this was as tasty as regular bread stuffing! I used plenty of the recommended spices and an apple, and added parsley and fennel (to suggest sausage). Thanks for the recipe.
Jean – That’s so wonderful to hear! Thank you for sharing!!!
This stuffing is SO YUMMY!
Thank you, Paige! I’m not even a giant stuffing fan and we LOVED this one!