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Since traditional stuffing is made with wheat bread, people following a gluten free lifestyle often miss out on enjoying this popular side dish at Thanksgiving dinner. My Gluten Free Stuffing recipe is easy to make and full of fresh flavors.
Stuffing is one of my favorite sides, so I created a delicious Gluten Free Stuffing recipe that everyone can enjoy. The secret ingredient that gives this homemade stuffing its delicious flavor is fresh herbs!
When you pull the pan out of the oven, it will have a nice, crusty top with a soft texture inside. It’s always such a popular choice on my holiday menu that you may want to make a double batch!
Even if you’ve never been a fan of stuffing before, you have to try this recipe. I have a feeling it will become a regular side dish on your family’s dinner menu!
Ingredients
- 9 cups of gluten free bread cubes
- 3 cups of turkey stock
- 2 beaten eggs
- ¼ cup of butter
- 3 diced celery ribs
- 1 diced yellow onion
- 1 ½ teaspoons of chopped fresh rosemary
- 1 ½ teaspoon of chopped fresh sage
- 1 teaspoon of chopped fresh thyme
- 1 teaspoon of sea salt
- ½ teaspoon of black pepper
Equipment
- Knife
- Cutting Board
- Measuring cups and spoons
- Large mixing bowl
- Medium mixing bowl
- Large skillet
- Mixing spoon
- Fork or whisk
- 2.5 quart baking dish or Dutch oven
By the Numbers: How to Make Delicious Gluten-Free Stuffing
Follow these simple steps to learn how to make my favorite stuffing recipe… no one will know it’s gluten-free and not the “real thing.”
Step 1: Preheat Oven and Gather Ingredients
The first thing you want to do is preheat your oven to 425˚ F. While it’s pre-heating, gather your ingredients so you have everything handy.
Step 2: Prepare Bread Cubes
Next, add 9 cups of gluten-free bread cubes to large mixing bowl with plenty of extra space because all of your ingredients will end up in this bowl.
Step 3: Saute Veggies and Fresh Herbs
Melt ¼ cup of butter in a large pan over medium heat, then add 3 diced celery ribs and 1 diced yellow onion to the pan and saute until translucent.
Add 1 ½ teaspoons of fresh rosemary, 1 ½ teaspoons of fresh sage, 1 teaspoon of fresh thyme, 1 teaspoon of sea salt and ½ teaspoon of freshly ground black pepper and cook for another 30-60 seconds, stirring continuously.
Turn the heat off your stove then add the vegetable mixture to the large mixing bowl that has the bread cubes in it.
Step 4: Make Stock and Egg Mixture
Heat your turkey stock or pan drippings until warm. While the stock is on the stove, beat your eggs in a medium bowl.
When the stock is warm, quickly whisk in about 3 tablespoons of the heated stock to temper the eggs.
Once that small amount is well combined with the eggs, slowly pour the rest of the hot stock into the bowl while whisking continuously until everything is really well combined.
Step 5: Mix Stock Mixture with Bread Cubes
Next, you want to evenly pour the stock and egg mixture over the bread cube mixture. Use your hands to gently mix the ingredients, being careful not to break down the bread cubes too much or they’ll turn to breadcrumbs.
Step 6: Transfer to Baking Dish
Once everything is evenly mixed, transfer the gluten free bread mixture to a 2.5 quart casserole dish or dutch oven that has been oiled.
Cover with a lid or foil.
Step 7: Bake Gluten Free Stuffing
Cook your pan of gluten-free stuffing covered for 20 minutes to get everything nice and hot inside. Remove the lid or foil, then keep cooking for another 10-15 minutes or until the top is nice and golden brown.
You know it’s done when the internal temperature of the stuffing reaches 165˚ F. Remove the pan from the oven and serve hot.
Tips for Making the Best Homemade Gluten-Free Stuffing
Answers to all of your questions about making the tastiest gluten free stuffing to serve for dinner.
Best GF bread for stuffing
My favorite bread to make stuffing with is my Homemade Gluten Free Bread. The texture works really great in this recipe, but you can use any store-bought gluten free sandwich bread as well.
Fresh bread vs stale bread
This is a big debate in the stuffing world! Which way you go will depend on how you like your stuffing.
Day-old bread cubes will hold their shape better than fresh bread cubes. If you like a drier stuffing, you may want to use stale bread. If you like a moister stuffing, I recommend going with fresh bread cubes.
To quickly make fresh bread stale, all you have to do is lay out fresh bread slices in an even layer on a sheet pan overnight. They’ll be nice and stale the next day so you can make your gf stuffing.
Which type of stock work best?
This recipe is very flexible. You can use pretty much any broth, stock or pan drippings that you like (see my gluten free gravy recipe to learn how to prepare pan drippings).
I typically use homemade turkey stock or chicken broth (it can be made in the Instant Pot, slow cooker or on the stovetop). However, vegetable broth and beef broth would work too. I’ve even made stuffing with milk before!
Dairy free option
The only dairy-based ingredient in this easy stuffing recipe is butter, so all you have to do is replace that with vegan butter or olive oil and you have a gluten free dairy free stuffing recipe.
More gluten free Thanksgiving recipes
Here are some great recipes to serve with this easy gluten free turkey stuffing recipe:
- Oven Roasted Bone-In Turkey Breast
- Slow Cooker Boneless Turkey Breast Roast
- Instant Pot Mashed Potatoes
- Easy Gluten Free Gravy
- Cranberry Sauce
- Gluten Free Buttermilk Pie
- Gluten Free Apple Pie
- Gluten Free Buttermilk Pie
It also tastes wonderful served with a nice roast chicken or beef roast any time of year.
Can this recipe be made ahead of time?
I don’t recommend making gluten free stuffing too far ahead of time because it will dry out. If you can, bake it the same day you plan to eat it. Otherwise, I wouldn’t make it more than 1 day in advance to preserve the texture.
I like to make a loaf of homemade bread one day, then slice it, dry it out overnight and use it the next day for stuffing.
Storage tips
Stuffing leftovers need to be stored in an airtight container in the fridge for 3-4 days. Gluten free bread dries out quicker than regular bread, so it will lose the soft texture after a few days in the fridge.
It tastes best the next day, heated in the oven at 350˚ F until the internal temperature of the stuffing reaches 165˚ F.
You can also use it to make things like Sausage Stuffed Mushrooms!
Alternatively, homemade stuffing can usually be frozen for up to 1 month.
Best Gluten-Free Stuffing Recipe
Ingredients
- 9 cups gluten free bread cubes - about one loaf of my homemade gluten-free bread
- 3 cups turkey stock - or chicken stock
- 2 eggs - beaten
- ¼ cup butter
- 3 celery ribs - diced
- 1 yellow onion - diced
- 1 ½ teaspoons fresh rosemary - chopped
- 1 ½ teaspoon fresh sage - chopped
- 1 teaspoon fresh thyme - chopped
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Equipment
- Knife
- Cutting Board
- Measuring cups and spoons
- Large mixing bowl
- Medium mixing bowl
- Large skillet
- Mixing spoon
- Fork or whisk
- 2.5 quart baking dish or Dutch oven
Instructions
- Preheat oven to 425˚ F.
- Add bread cubes to large bowl with plenty of extra space.
- Melt butter in a large skillet over medium heat, then add celery and onion and saute until translucent. Add fresh rosemary, sage, thyme, sea salt and pepper and continue cooking for another 30-60 seconds. Turn off heat and add the celery mixture to the mixing bowl with the bread cubes.
- Heat your stock or drippings until warm. While that’s heating up, beat your eggs in a separate bowl. Quickly whisk about 3 tablespoons of hot stock into the eggs to temper them. Once it’s whisked in well, slowly whisk in the rest of the stock until well combined.
- Pour the egg and stock mixture over the bread cube mixture and use your hands to mix well, being careful not to break down the bread cubes too much.
- Transfer the gluten free stuffing mix to a well oiled 2.5 quart casserole dish. Cover.
- Cook covered for 20 minutes. Remove cover and continue cooking uncovered for another 10-15 minutes. It should be nice and golden brown on top when it’s done. Remove from oven and serve hot.
Mouth watering recipe it is. looking so nice and quick i will definitely try this in this month and cook for my family.
I hope you enjoy the stuffing Patricia!