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Overhead view of a pan of gluten-free stuffing with fresh herbs on the side.

Classic Gluten Free Stuffing

  • Author: One Lovely Life
  • Total Time: 1 hour 40 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free


This Classic Gluten Free Stuffing hits all the right notes. It’s the perfect base recipe + there are lots of ways to change it up! (see my notes for ideas) 

Note: If you are preparing this as stuffing (to go inside your turkey), you will want to halve this recipe. This recipe makes one 8×8″ or 2 quart baking dish. You can also double it to fit a 9×13″ pan.


  • 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
  • 1/21 tsp fresh rosemary
  • 1/21 tsp fresh thyme
  • 1/41/2 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 1/4-1/2 cup dried fruit (like cherries or cranberries)


  1. 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.
  2. *You can dry your bread out a day ahead of time
  3. PREP YOUR STATION: Preheat oven to 375 degrees F. Grease a 2 quart (or 8×8″) baking dish.
  4. 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.
  5. 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.
  6. 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)


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 (veggies/bread/sausage/addins/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.

  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Category: Side Dish
  • Method: Oven, Baking
  • Cuisine: American

Keywords: gluten free stuffing, gluten free stuffing recipe, homestyle gluten free stuffing, classic gluten free stuffing