Go Back
+ servings

Meaningful Eats

Easy Gluten-Free Stuffing

This GF stuffing needs a spot on your Thanksgiving table!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 -10


  • 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


  • 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!


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!


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