Gluten-Free Stuffing! Easy, classic stuffing — full of flavor and perfect for your holiday feasts!
Dozens of reviews agree this is the most delicious gluten-free stuffing recipe around. This recipe was originally published in 2016 and continues to be a reader and family favorite!
Be sure to watch the recipe video to see how to make it!
The Thanksgiving table wouldn’t be complete without savory, flavorful stuffing. If you ask me, turkey and cranberry sauce doesn’t taste the same without it!
After lots of trial and error over the years, this is my favorite method/recipe for gluten-free stuffing. We now come back to it every Thanksgiving!
VIDEO: How to Make Gluten-Free Stuffing
My #1 recommendation for gluten-free stuffing is to toast the bread before mixing it with the rest of the ingredients. Almost like making your own crisp, gluten-free croutons.
I love the savory flavors of onion, celery, sage, thyme, and chicken stock all mixed together with toasted bread cubes. I also recommend adding a few eggs to the wet ingredients to stabilize the stuffing. These prevents the stuffing from getting soggy.
Table of Contents
For more gluten-free thanksgiving recipes try this gluten-free gravy, gluten-free cornbread stuffing, gluten-free mashed potatoes or gluten-free corn casserole.
You also might like this gluten-free pumpkin pie, gluten-free pecan pie or gluten-free apple pie.
Check out this full collection of gluten-free thanksgiving recipes!
Why You’ll Love this Recipe
- Savory and flavorful
- Perfectly moist stuffing — never soggy!
- Perfect for holiday dinners
- SO much better than boxed stuffing!
Ingredients You’ll Need
Here’s what you’ll need to make this gluten-free stuffing:
- Gluten-free soy sauce + chicken stock: Chicken broth 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 flavor of the gf stuffing to the next level!
- Garlic: I love to use frozen garlic cubes for convenience!
- Onion and celery: Onion and celery are essential for adding texture and flavor to this gluten-free stuffing.
- Butter: Melted butter is used to saute the onion and celery, and it adds richer flavor to the stuffing recipe.
- Gluten-free bread: I’ve made this stuffing with gluten-free bread using a variety of brands. Canyon Bakehouse Mountain White, Schar Artisan Baker White Bread or Udi’s White Bread all work great.
- Eggs: Adding a few large 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.
- Olive oil: Olive oil is drizzled over the bread cubes before toasting to help them crisp up and have better flavor.
- Salt and spices: Dried thyme, sage, salt, and pepper make this gluten-free stuffing extra special. These are the classic spices for Thanksgiving dinner!
How to Make Gluten-Free Stuffing
- 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.
- Melt butter in a large skillet over low to medium heat. 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 prepared 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 brown and toasted on top. Serve and enjoy!
Storage/Make-Ahead Instructions
- STORAGE: Store leftover holiday stuffing in the baking dish covered with plastic wrap, or in an airtight container. Refrigerate and keep for up to three days.
- MAKE-AHEAD: Follow the recipe until after you’ve sauteed onions and celery. Then store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature. When ready to bake, continue following the recipe as usual.
FAQs
No, Pepperidge Farm stuffing is not gluten-free. The Classic Cornbread Stuffing is made from wheat flour and malted barley flour, which both include gluten.
No, Stove Top does not have a gluten-free stuffing mix. As with most boxed stuffing brands, their product is made with wheat flour as the main ingredient. Since wheat flour contains gluten, it isn’t conducive to a gluten-free diet. There are many brands of gluten-free stuffing as alternatives.
People with Celiacs disease can’t eat traditional stuffing, since it’s made from wheat bread that contains gluten. However, gluten-free stuffing is completely safe to eat.
Expert Tips & Tricks
- 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. The amount the bread dries 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.
- Saute the onions/celery. Sautéing helps them soften and releases all their flavors. Nobody wants stuffing with crunchy vegetables!
- 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.
- Customize it. 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 cooked sausage, if you like.
Allergy Modifications
- DAIRY-FREE: Be sure to use a dairy-free bread. Use vegan butter in place of the regular butter for dairy-free versions of this gluten free stuffing.
- SOY-FREE: Be sure to use a soy-free bread. Omit the soy sauce or use coconut aminos instead.
More Gluten-Free Thanksgiving Recipes
I hope you love this classic stuffing recipe as much as we do! If you try this gluten-free stuffing, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy Gluten-Free Stuffing
Video
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 9×13 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!
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 🙂
Need to make 2 days ahead. Can that be done?
I am looking for a recipe for gravy that’s gluten free.
Use cornstarch as your thickener instead of flour.
This looks delish!! About how many servings does this dish accommodate?
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 🙂
Made this last year and planning on making it again this year! It was easy a delicious. Thanks for the recipe.
so ready for Thanksgiving. Delicious recipes.
I made this using a gf loaf from a local bakery. Used ghee instead of butter and added sausage. So very good.
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.
How do I make this egg free?
How Can I make this without eggs!!? I need gluten free stuffing without eggs!?
You can leave the eggs out no problem!
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!!!
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!
That sounds so flavorful!
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!