Classic Gluten Free Stuffing

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 pie crust, Gluten-Free Pumpkin Pie, a killer green bean dish, sweet potato casserole, cranberry sauce, mashed potatoes, and more. This year, we’re tackling homemade gluten-free stuffing–and it’s GOOD!

My classic gluten-free stuffing recipe has all the 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!), it’ll be a very happy addition to the Thanksgiving 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 that tastes like regular stuffing? 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 brand, 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!
• Salt & 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 stock instead.
• An Egg. Not 100000% necessary, but does give this stuffing a great texture!

WHAT’S THE DIFFERENCE BETWEEN STUFFING AND 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

1. 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)
2. PREP YOUR STATION. Preheat oven to 350 degrees F. Grease a 2 quart (or 8×8″) baking dish.
3. 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.
4. 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. 
5. 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)
6. 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. 

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.

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.

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.

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.

PSST! LOOKING FOR A WAY TO USE LEFTOVER STUFFING? Try out this leftover stuffing breakfast casserole! This would be a great option for the next morning!

⭐ Don’t forget to leave a star review and comment below when you make our Gluten-Free Stuffing recipe. I can’t wait to hear how it goes!

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Originally shared Nov. 2017. Fully updated October 2023.