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
- ¼ cup butter
- 1 large onion, chopped (1 ¼ cups)
- 3 stalks celery, chopped (1 cup)
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon ground sage
- ¼-1/2 teaspoon ground pepper
- salt
- 1 teaspoon gluten-free soy sauce, optional
- 2 eggs
- 1 ½ 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 ¼ teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, ¼ 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!
Hazel says
First time I made this it was for Christmas. My fiancé who hate stuffing decided to try it and needless to say, he’s in love. Now I’m making it for a friends birthday!! Great recipe and super yummy!! So happy I can have stuffing again since I went gluten free!
Erin Collins says
I’m so glad you liked the recipe! 🙂
Amber says
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!
Janae says
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!!!
Sonya says
I have tried just about every GF stuffing recipe available for the last 10 years, and this was the best!!
Lori says
This stuffing was so yummy! Everyone enjoyed it.
Melanie Ellis says
Could the bread be toasted 2 days in advance?
Erin Collins says
Yes that will work great!
Sharon Fenimore says
Hi there! Going to attempt making this for Thanksgiving…Can I put this in the turkey???
Thanks in advance for your response.
Happy Thanksgiving.
Erin Collins says
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! 🙂
Erin Richards says
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!!!
Bonnie says
How would I add a ground sage sausage to this?
Cook first or raw ?
Erin Collins says
Yes you can add sausage! I would cook it and drain off the grease first.
Joanne says
Amazing! This was so delicious, even better than my sister’s 😉 I added apples, sausages, mushrooms and cranberries.
Vickie says
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
Blauritsen says
I need the oven at 325-350 for a ham. Do you think this recipe could be adjusted from 375?
Erin Collins says
Yes that should work fine!