Gluten Free Stuffing
This gluten free stuffing needs a spot at your Thanksgiving table! It’s so easy to make with pantry staple ingredients, lots of fresh herbs and optional mix ins like dried cranberries or chopped nuts.
There are about a million and one box mix gluten free stuffings on the market these days, but I’m telling you the homemade version is just so much better. It doesn’t take too much time to prep and is an absolute staple on your Thanksgiving table. You can use my homemade gluten free bread or your favorite store bought version here.
This recipe is loaded up with herbs like thyme, sage and parsley but is also delicious with some rosemary or any additional herbs of your choice! Serve it alongside all your other favorites like turkey, my olive oil mashed potatoes and my sweet potato pie for dessert!
Why you’ll love this recipe
- Packed with fresh, herby flavor
- Made with pantry staple ingredients
- Only 20 minutes of active prep time
Key ingredients & swaps
Bread. You need 18 ounces of gluten free bread which is about 1 to 1 1/2 loaves, depending on the brand. Stuffing is often made with stale bread- it helps with the texture. To bypass the need for stale bread, this recipe calls for toasting the bread in the oven for about 15 minutes to help replicate that stale texture a little bit. You can use whole grain, white, or a GF sourdough style bread here. Totally up to you!
Onion. I like using white onion but yellow onion also works! You need two for this recipe- I suggest two medium onions or one extra large onion. This gives a lot of flavor so don’t hold back!
Celery. A staple in any good gluten free stuffing! Four stalks diced up finely.
Butter & oil. Oil helps toast up the bread cubes and then the butter cooks the onion and celery and adds a nice flavor to the dish. You can use dairy free butter if you prefer
Broth. Chicken or veggie broth will work here! I suggest low sodium but if you only have regular, just decrease the added salt!
Eggs. The eggs are primarily used to bind the bread and veggies together and create a bit of cohesion. You can use two flax eggs if you are vegan.
How to make gluten free stuffing
Preheat the oven to 350 degrees Fahrenheit. Cut up your bread into roughly one inch cubes and add to a large rimmed baking sheet. Drizzle with the oil and toss to combine. Roast for 15 minutes.
Meanwhile, add the butter to a large skillet and heat over medium high heat. Once melted, add in the diced onion and celery. Saute for about 7-8 minutes or until the onion slightly starts to brown.
Add in the garlic and saute for 1 extra minute. Add in the dried thyme, salt, pepper and fresh herbs. Cook for 1 additional minute, then remove from heat.
Whisk up the eggs and chicken broth. Make sure the egg is really well mixed! Add the toasted bread and onion mixture to a 9×13 baking sheet and mix to combine. Pour the broth and egg mixture on top. If you’re using any optional mix ins, add them in now. Bake for 45 minutes, covered with foil. Garnish with fresh parsley and serve!
Make ahead & storage tips
- MAKE-AHEAD: Follow the recipe steps as usual until you have sauteed onions and celery. Then store cooked the celery and onion mixture in the fridge until the next day. Toast the bread and keep it at room temperature. When ready to bake, finish following the recipe as usual.
STORAGE: Store leftover gluten free stuffing directly in the baking dish covered with foil, or in an airtight container. It will store in the fridge for 3 days. Reheat in the microwave or back in the oven until warm through the center.
Expert tips
How to get a crispy topping: If you want the top to get a bit crispier, broil for 2-3 minutes at the end. Keep a close eye as broiling turns to burning really quickly!
Use more broth as needed: If you like the center of the stuffing to be a bit more wet and soft, you can add 2 1/2 – 2 3/4 cups of broth instead of 2 1/4 cups.
Add optional mix ins: I prefer simple stuffing to keep it classic, but you can easily add cranberries, diced green apples, or cooked sausage, if you want to spruce things up.
Other Thanksgiving favorites!
Follow along on on instagram and subscribe to my email list for more recipes and updates. Leave a comment and rating below if you try this recipe and let us know how it turns out!
Gluten Free Stuffing
by: claire cary
Ingredients
- 18 ounces gluten free bread
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 white onions diced
- 4 stalks celery diced
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons fresh sage
- 3 tablespoons fresh parsley
- 2 eggs
- 2 ¼ cups low sodium chicken or veggie broth
Optional mix ins
- ⅓ cup dried cranberries
- ⅓ cup chopped nuts sliced almonds, walnuts, pecans work great
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Cut up your bread into roughly one inch cubes and add to a large rimmed baking sheet. Drizzle with the oil and toss to combine.
- Roast for 15 minutes.
- Meanwhile, add the butter to a large skillet and heat over medium high heat. Once melted, add in the diced onion and celery. Saute for about 7-8 minutes or until the onion slightly starts to brown. Add in the garlic and saute for 1 extra minute. Add in the dried thyme, salt, pepper and fresh herbs. Cook for 1 additional minute, then remove from heat.
- Whisk up the eggs and chicken broth. Make sure the egg is really well mixed!
- Add the toasted bread and onion mixture to a 9×13 baking sheet and mix to combine. Pour the broth and egg mixture on top. If you’re using any optional mix ins, add them in now. Bake for 45 minutes, covered with foil. If you want the top to get a bit crispier, broil for 2-3 minutes at the end. Keep a close eye as broiling turns to burning really quickly!
- Garnish with fresh parsley and serve!
Notes
Comments
leave a comment and rating