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Home > Side Dishes > Gluten-Free Stuffing

Gluten-Free Stuffing

LAST UPDATED: September 1, 2020 PUBLISHED: Oct 23, 2018 61 Comments
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Gluten-Free Stuffing! Easy, classic stuffing – full of flavor and perfect for your holiday feasts! 

stuffing on white plate topped with thyme 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!

stuffing in white casserole dish with wooden serving spoon

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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.

close up shot of stuffing in white casserole dish

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

image for pinterest of gluten-free stuffing in white casserole dish

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Easy Gluten-Free Stuffing

Author: Erin Collins
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
This GF stuffing needs a spot on your Thanksgiving table!
5 from 19 votes
Servings: 8 -10
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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!

Recipe Notes

MAKE IT DAIRY-FREE: Use vegan butter in place of the regular butter.
MAKE IT SOY-FREE: Omit the soy sauce.
Most of this stuffing can be made in advance. I like to toast the bread and make the celery/onion mixture the night before. Let the bread sit at room temperature until the next day and refrigerate the onion/celery mixture. Then just make the egg/stock mixture, mix everything together and bake!
Nutrition Facts
Easy Gluten-Free Stuffing
Amount Per Serving
Calories 262 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g25%
Cholesterol 66mg22%
Sodium 354mg15%
Potassium 82mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 4g4%
Protein 5g10%
Vitamin A 360IU7%
Vitamin C 1.2mg1%
Calcium 74mg7%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Calories: 262kcal
Easy, Gluten-Free Stuffing! Classic stuffing that is better than any boxed stuffing you've ever made!
Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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    Recipe Rating




  1. Vickie says

    December 10, 2019 at 10:06 pm

    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

    Reply
    • Blauritsen says

      December 24, 2019 at 8:39 pm

      I need the oven at 325-350 for a ham. Do you think this recipe could be adjusted from 375?

      Reply
      • Erin Collins says

        December 31, 2019 at 10:46 am

        Yes that should work fine!

        Reply
  2. Joanne says

    December 28, 2019 at 4:47 pm

    5 stars
    Amazing! This was so delicious, even better than my sister’s 😉 I added apples, sausages, mushrooms and cranberries.

    Reply
  3. Bonnie says

    November 18, 2020 at 11:14 am

    5 stars
    How would I add a ground sage sausage to this?
    Cook first or raw ?

    Reply
    • Erin Collins says

      November 19, 2020 at 9:17 am

      Yes you can add sausage! I would cook it and drain off the grease first.

      Reply
  4. Erin Richards says

    November 18, 2020 at 4:39 pm

    5 stars
    So good! I added Mexican El Pato jalapeno tomato sauce in lieu of regular tomato sauce and it gave it a wonderful kick! I also stirred in some refried black beans for extra nutrition and thickness. Yummy!!!

    Reply
  5. Sharon Fenimore says

    November 24, 2020 at 9:06 am

    Hi there! Going to attempt making this for Thanksgiving…Can I put this in the turkey???
    Thanks in advance for your response.
    Happy Thanksgiving.

    Reply
    • Erin Collins says

      November 24, 2020 at 12:00 pm

      Happy Thanksgiving! Gluten-free stuffing doesn’t hold up very well inside a turkey when it’s make from a loaf of bread. A better bet would be to use a mix that has dehydrated croutons to stuff the bird – like Trader Joe’s. I hope this helps! 🙂

      Reply
  6. Melanie Ellis says

    November 24, 2020 at 12:04 pm

    Could the bread be toasted 2 days in advance?

    Reply
    • Erin Collins says

      December 30, 2020 at 1:07 pm

      Yes that will work great!

      Reply
  7. Lori says

    November 27, 2020 at 7:36 am

    5 stars
    This stuffing was so yummy! Everyone enjoyed it.

    Reply
  8. Sonya says

    November 27, 2020 at 11:07 am

    5 stars
    I have tried just about every GF stuffing recipe available for the last 10 years, and this was the best!!

    Reply
  9. Janae says

    November 27, 2020 at 8:20 pm

    5 stars
    This was delicious!!! I surprised my gf daughter and she loved it too!!
    I’ll be making this again before next thanksgiving!!
    Note: I made the celery mix and toasted the bread (Kroger whole grain brand in the bakery section) and kept them separate until I was ready to bake it and it was great to have it nearly made ahead of time! I also skipped the soy sauce. Loved it!!!

    Reply
  10. Amber says

    December 29, 2020 at 4:13 pm

    5 stars
    We’ve used this recipe for a few years now, and it’s my favorite! I omit the eggs because of allergies, and it still holds up. Even my non-GF family loves it!

    Reply
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Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

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Join my free email list to receive this Gluten-Free Dinners cookbook!

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