This Gluten-Free Stuffing recipe is a holiday season classic with minimal prep time. Okay, technically, this is a dressing because we bake it outside the turkey. But either way, it's made with a single loaf of gluten-free bread, onion, and celery soaked in turkey stock and the perfect blend of herbs, then baked until crisped and golden.
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Is there anything more exciting than a Thanksgiving table that's packed full of all the best side dish recipes for the holiday season? And, of course, you can't have a full Thanksgiving table without traditional stuffing.
This recipe is packed full of savory flavors and delicious textures, takes no time at all to prepare, and will have everyone wondering where you got the recipe!
It may seem odd, but you do not saute the veggies. It actually gives the stuffing a better mouth feel. The recipe also doesn't require stale bread or for you to toast the bread. It seems odd, but my family has been making this for years. And we have plenty of converts!
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📖Why My Recipe Works
- Quick Prep Time - Just 10 minutes of hands-on time before you're popping this in the oven.
- Deceptively Flavorful - Despite minimal ingredients, this recipe is exceptionally flavorful. This is going to be everyone's favorite stuffing recipe. It really is that good!
- Make-Ahead - You can even prepare your stuffing in advance to get ahead on holiday cooking. Check out the "Storing Leftovers" section below for make-ahead instructions.
While I prefer this gluten-free stuffing recipe, I do have a delicious gluten-free cornbread stuffing recipe that is made with homemade GF cornbread that is worth checking out.
🧾Ingredient Notes
- Bread - I recommend gluten-free white sandwich bread. For the photos, I used Canyon Bakehouse brand but I have also made this with Udi's white bread. If you're not using gluten-free bread, feel free to use regular white sandwich bread.
- Eggs - Eggs help bind everything together to form more of a casserole.
- Veggies - We're using the classic stuffing duo of onion and celery.
- Turkey Stock - I keep it classic with turkey stock, but you can use chicken stock or make it vegetarian with vegetable broth. Keep in mind that the broth you use will dramatically impact the flavor, so use a good brand you like.
- Butter - You'll need butter to grease the pan and chop it into small pieces to sprinkle over the top of the stuffing before baking. This adds delicious flavor and helps the bread get nice and golden. You can use dairy-free butter if needed.
- Seasonings - A simple combination of kosher salt, black pepper, loads of ground sage, and a pinch of thyme gives our stuffing the perfect flavor.
💭 Stuffing Variations
- Add fresh herbs. If you like a little extra herby flavor, try adding freshly chopped rosemary, sage, and parsley.
- Add sausage. Brown a ⅓ pound of ground sausage and stir it into the stuffing before baking.
- Add chopped apples. Chop the same size as the onion and celery. Add up to ¾ cup.
⏲️How to Make Gluten-Free Stuffing
Mix the Ingredients
Start by buttering a small casserole dish or loaf pan and tearing or cutting the bread into 1-inch pieces.
Add the bread cubes to a large bowl along with the minced celery and onion, seasonings, and whisked eggs. Toss everything to coat the bread evenly with the egg and seasonings.
Heat the Turkey Broth
In a small pan, bring your turkey stock or chicken broth to a simmer. Once simmering, pour the stock evenly over the bread to moisten. You may need more or less broth but it should be least warm when added to the bread.
Assemble and Bake
Transfer the bread mixture into the prepared baking dish, then use a spatula to gently push everything down into the dish. Sprinkle the butter pieces over the top.
Bake at 350ºF until the top is golden brown. At least 45 minutes.
👩🏻🍳 Expert Tips
- Chop the celery and onion into small pieces. There's no need to sauté them, but you do want the pieces pretty small so the texture isn't overpowering. They add a nice crunchy contrast in texture to the souffle-like stuffing.
- Bake immediately once the stuffing is assembled. The longer it sits, the soggier the bread will get. We want it to soak in the flavor of the stock, but not get mushy.
- You do not need to toast the bread, but it is fine if it's a little bit stale.
- The GF bread needs to be defrosted but doesn't need to be stale. If the bread is moist you can spread the pieces in a single layer on a baking sheet and toast for 5 to 10 minutes. This will dry out the bread a little.
- Feel free to double or triple the recipe and use a larger baking dish if you're feeding a crowd. Keep in mind that a larger casserole will take longer to heat through.
🌡️Storing Leftovers
Leftover gluten-free stuffing can be stored in an airtight container or in the baking dish wrapped tightly in plastic wrap in the fridge for 3-4 days or in the freezer for up to 1 month. Be sure to let it cool completely to room temperature before storing.
To reheat, thaw overnight in the fridge if frozen, then bake, covered, in the oven at 350ºF until heated through.
To prepare in advance, assemble the casserole as directed, then cover and bake for just 25 minutes. Cool completely, then store in the fridge. When reheating, add the butter and bake uncovered until heated through.
More Gluten-Free Side Dishes
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📖 Recipe Card
Easy Gluten-Free Stuffing (Dressing)
Ingredients
- 1 loaf gluten-free white bread sandwich style bread
- 1 cup celery finely chopped
- ¾ cup yellow onion finely chopped
- 2 teaspoons kosher salt
- ½ teaspoon ground sage round up a little
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 3 eggs beaten
- 1 cup turkey stock or chicken broth
- 3 Tablespoons unsalted butter plus more for the pan
Instructions
- Preheat your oven to 350 F degrees. Butter a small casserole dish or loaf pan an set aside.
- Tear the bread into 1 inch pieces and add to a large mixing bowl. Add the celery, onion, seasonings and whisked eggs. Toss to coat the bread pieces.1 loaf gluten-free white bread, 1 cup celery, ¾ cup yellow onion, 2 teaspoons kosher salt, ½ teaspoon ground sage, ½ teaspoon black pepper, 3 eggs, ¼ teaspoon dried thyme
- In small pan bring your stock or broth to a simmer. Pour evenly over the bread stirring to moisten.1 cup turkey stock
- Transfer the stuffing mixture to your greased baking dish. Gently push down on the mixture with a spatula. Top with the butter (cut into pieces).
- Bake for 45 minutes or until the stuffing is set and top is golden brown.3 Tablespoons unsalted butter
Video
Notes
- Do not sauté the onion and celery but be sure to chop into small pieces. They add a nice contrast in texture to the souffle-like stuffing.
- You do not need to toast the bread but it is fine if it is a little stale.
Nutrition
Common Recipe Questions
No, boxed stuffings are generally designed for stovetop cooking methods. It will disintegrate before it finishes baking.
Xenia says
What can I substitute if I can’t have eggs? I also can’t have lactose but I use lactose free butter.
Jen Wooster says
Good question, I haven't tested it without eggs. I would not use any substitutes like an egg replacer or chia like in baking. Instead I would probably increase the liquids a bit. It won't be as custardy and the bread will be more cubed and won 't stick together in the same way. Flavor should be unchanged.