Gluten-Free Stuffing! Easy, classic stuffing – full of flavor and perfect for your holiday feasts!
It wouldn’t be Thanksgiving without a big spoonful of savory, stuffing on your plate! Turkey and cranberry sauce doesn’t taste the same without a big scoop of stuffing it if you ask me!
I love the savory flavors of onion, celery, sage, thyme and chicken stock all mixed together with cubes of toasted bread. Thanks to a few tricks, this gluten-free stuffing that doesn’t turn out mushy!
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How to Make Gluten-Free Stuffing
Toast the bread! Toasting gluten-free bread for stuffing is key. Traditionally homemade stuffing is made with day-old bread that has had a chance to dry out. How much the bread drys out can depend on the humidity of where you live, how old the bread is, etc. Toasting the bread is faster and guarantees a good texture (and toasty flavor) every time.
Add a few eggs to the mix. Adding a few eggs to the liquid mixture helps to hold everything together. Good stuffing should be cohesive, but not one big gloop. The eggs help to make this stuffing the consistency of bread pudding.
Saute the onions/celery. Sautéing helps them soften and releases all their flavors. Nobody wants stuffing with crunchy vegetables!
Use chicken stock and a dash of gluten-free soy sauce for FLAVOR! Chicken stock and the secret ingredient – a teaspoon of gluten-free soy sauce – give this stuffing that deep savory flavor everyone wants from stuffing. The soy sauce is optional but really takes the savory flavor to the next level!
Bake covered then uncovered. Baking this stuffing covered helps it to set and the flavors to meld. I also like to finish baking the stuffing uncovered so the top gets crusty and toasty.
When if comes to stuffing people like to add all kinds of things. I actually prefer simple stuffing so I kept this recipe classic, but you could easily add sauteed mushrooms, cranberries, apples, or a little sausage if you like.
You may also like my recipe for Gluten-Free Cornbread Stuffing for another delicious savory option!
This recipe is pretty adaptable so let me know if you experiment with it! Some have commented it’s delicious with a little cooked sausage. I hope you enjoy it with your holiday feasts!
Paleo Thanksgiving Stuffing from Noshtastic
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Easy Gluten-Free Stuffing
Ingredients
- 1 loaf gluten-free bread , 12oz-18oz, sliced into small cubes
- 2 tablespoons olive oil
- 1/4 cup butter
- 1 large onion, chopped (1 1/4 cups)
- 3 stalks celery, chopped (1 cup)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4-1/2 teaspoon ground pepper
- salt
- 1 teaspoon gluten-free soy sauce, optional
- 2 eggs
- 1 1/2 cups chicken stock
Instructions
- Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.
- In a skillet over medium-low heat, add the butter and melt. Add the onion,celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.
- **To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
- Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.
- Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9x13 baking dish and cover tightly with tin foil.
- Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!
Thank you so much for all of your excellent recipes. Every one of them perfect. You are jewel. Can not wait to try the stuffing recipe.
Thanks again,
Thanks so much Jane! So glad you like them!
That sounds so flavorful!
Do you use that much pepper in this recipe. I think 14 1/2 teaspoons is a lot of pepper
So sorry! It is supposed to be 1/4-1/2 teaspoon black pepper. You’re right that would be WAY too much!
I love this recipe, but I had to scrap my onion/celery mix and try it again. Recipe calls for 14-1/2 tsp. black pepper; that is almost 5 Tbsp. of black pepper and it dominates everything. Did you mean 1-1/2 tsp. black pepper?
Thank you!
Sorry for the trouble! Yes it is supposed to be 1/4-1/2 teaspoon. I fixed the recipe!
Excellent! We are enjoying it now with 1-1/2 tsp. Next time, I will go down to 1/2 tsp. So completely worth the re-cook. It is fabulous!!!
How Can I make this without eggs!!? I need gluten free stuffing without eggs!?
You can leave the eggs out no problem!
How do I make this egg free?
The heading includes {dairy free}, but the moment you add butter you negate the “dairy free” description.
-suffers from IBS with lactose intolerance
Actually in the notes section of my recipe card there are some allergy-friendly options! Use Earth Balance Buttery Sticks to make this dairy-free.
I made this using a gf loaf from a local bakery. Used ghee instead of butter and added sausage. So very good.
so ready for Thanksgiving. Delicious recipes.
Made this last year and planning on making it again this year! It was easy a delicious. Thanks for the recipe.
Looking for comments on your favorite GF bread to use. Looks delicious going to try this year.
I like to make this with Canyon Bakehouse bread! Usually the Country White 🙂
This looks delish!! About how many servings does this dish accommodate?
I am looking for a recipe for gravy that’s gluten free.
Use cornstarch as your thickener instead of flour.
Need to make 2 days ahead. Can that be done?
Great GF stuffing recipe! Made this as the recipe is written except for a lil less garlic. Used the Canyon Bakehouse Country White bread. I was so pleased. No one could even tell it was gluten free!
So glad it turned out for you! Good to know it worked well with that bread 🙂
Have you ever stuffed the turkey with this recipe? I’m trying to please a very picky non gluten free family. We traditionally always stuff the bird and I have never used eggs in stuffing before.
I’ve never tried putting this inside the turkey! I have a feeling it would turn out mushy though. Gluten-free bread doesn’t hold up very well sometimes!
Hi, I buy my GF bread frozen so do I thaw it out on cookie sheets before I toast it in the oven?
thanks
My daughter was just diagnosed with celiac and I am tasked with the gluten free stuffing for Christmas. I’ll let you know how it turns out!
Made it today for Christmas- was great!
This was amazing!!! I did add quite a bit more chicken stock until it was completely moist. We like it on the moist side.
I’m so glad it turned out for you! 🙂
Made this – it was very, very good. Even my husband (gluten eater) said it was really good and he finished off the whole dish! This is now our regular stuffing recipe. I used frozen BFree GF whole grain bread from Costco that I defrosted on the counter.
Just made this today for the first time & it was absolutely fantastic!!! I used the “Essential Baking Company-Super seeded GF loaf” from Costco. Easy recipe to follow with delicious results. Even the non GF crowd enjoyed it. Thank you so much for sharing this. It really felt like Thanksgiving to me. I’ve so missed having stuffing!!!
Do you use white bread something else for the bread? Any particular favorites?
I usually use Gluten-Free Canyon Bakehouse country white bread. Schar bread works great too!
Do you happen to know if this can be prepared, frozen and then thawed before baking? I’m trying to get a head start on the preparations now that I need to have GF and dairy free options for one Thanksgiving guest. Thank you!
Unfortunately I think it would get gummy/mushy if you make it in advance. Sorry about that!
Have you tried doubling the recipe? I’m wondering how that changed the cook time.
I would use a larger pan or two 9×13 pans if you double the recipe so everything will cook/toast up evenly.
I’m excited to try this recipe. I am hoping to make this to bring to a Friendsgiving celebration which does mean it will be made a couple of hours before being consumed… do you think it will hold up if covered and reheated? Thank you so much!
Such a great recipe! I brought my stuffing to a potluck friendsgiving and it was a hit!
I did make some changes to make it vegan by using an egg substitute and vegetable stock. It tasted great! Thank you!
I’m so glad it turned out for you!
Thank you so much for sharing. I have a child that loves stuffing and thought she couldn’t have it since her diagnosis. She was able to follow the recipe and help make it herself. We used gf bread and gf cornbread. It turned out amazing. Thanks for making our Thanksgiving special.
I’m so happy your child made and loved it! Great to know it works with cornbread too 🙂
This was absolutely delicious! I used the whole grain Canyon Bread and ghee for a lactose free buttery flavor-and a little saffron- best stuffing I’ve had! Huge hit and was preferred over the regular stuffing.. 🙂
I found some gluten free bread cubes at Whole Foods that I like to use. How many of those containers do you think I need to equal one of your loaves of bread? I love this recipe I’m just not sure how to adjust it
Can I add half of the seasonings to the bread when I toast it and the rest to the way listed or will that mess it up
I need the oven at 325-350 for a ham. Do you think this recipe could be adjusted from 375?
Yes that should work fine!
Amazing! This was so delicious, even better than my sister’s 😉 I added apples, sausages, mushrooms and cranberries.