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!

stuffing on white plate topped with thyme

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.

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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:

Ingredients for gluten-free stuffing set on a counter top
  • 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.
Baked stuffing in a casserole dish with red and green dish cloth

FAQs

Does Pepperidge Farm make gluten-free stuffing?

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.

Does Stove Top Stuffing come in gluten-free?

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.

Can Celiacs eat stuffing?

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.

close up shot of stuffing in white casserole dish

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!

4.99 from 73 votes

Easy Gluten-Free Stuffing

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 8 -10
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!

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!

Notes

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.
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. 
DAIRY-FREE: Be sure to use a dairy-free bread. Use vegan butter in place of the regular butter.
SOY-FREE: Be sure to use a soy-free bread. Omit the soy sauce or use coconut aminos. 

Nutrition

Calories: 262kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 354mg | Potassium: 82mg | Fiber: 1g | Sugar: 4g | Vitamin A: 360IU | Vitamin C: 1.2mg | Calcium: 74mg | Iron: 0.7mg

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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!

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Comments

  1. 5 stars
    This was delicious! Thank you so much for a good gluten free stuffing!! My sister made it for me at the most recent Thanksgiving.

  2. 5 stars
    Erin,
    I made this stuffing for Thanksgiving leaving out the eggs & changing the chicken stock for vegetable stock since I had 2 vegetarians at my dinner table. I must say the stuffing was incredible. Everyone loved it and no one knew it was gluten free. I have bought gluten free boxed stuffing in the past and did not particularly like it. I couldn’t get enough of this stuffing. It was that good. Thank you for all your fantastic recipes. I will definitely make this again.

  3. 5 stars
    This is our first GF Thanksgiving since my 18 yo daughter’s Celiac diagnosis. I’m using Franz GF multi grain bread and added some sweet Italian sausage. Otherwise followed exactly, and I halved the recipe for our party to three this year.

    1. If you prefer a moister stuffing I would just skip the toasting part! Wetting gluten-free bread might make it fall apart. I hope this helps!

  4. 5 stars
    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!

  5. 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!

  6. 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!!!

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

    1. 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! 🙂

  8. 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!!!

  9. 5 stars
    Amazing! This was so delicious, even better than my sister’s 😉 I added apples, sausages, mushrooms and cranberries.

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