Gluten-Free stuffing that is bursting with flavor, simple to make, uses only ten ingredients, and is perfect gluten-free stuffing recipe for baking or stuffing a Turkey.
This gluten-free stuffing has a dairy-free and a vegan option. You can also try paleo stuffing and gluten-free cornbread stuffing.
If you are looking for other sides to go with your holiday meal you might want to check out my Red Roasted Potatoes.
My Five Minute Gluten-Free Gravy is incredible and really only takes 5 minutes! For more gluten-free recipes check out my gluten-free side dishes.
I also love to find fun ways to serve my stuffing. Every Thanksgiving, I check out the dinnerware sale at Macy's for discounts on bowls and serveware.
Gluten-Free Stuffing
It's stuffing season and I'm super pumped to share with you my favorite recipe for gluten-free stuffing.
This recipe has been in the family for generations and up until a few weeks ago, I didn't realize that I hadn't shared it with you yet. Shame on me!
You can have this gluten-free stuffing in the oven in 10 minutes or less. Five of the ten ingredients are spices, so you can see how easy this recipe is.
In fact, I made a video below showing you how easy it is to make this gluten-free stuffing recipe.
Also, I have step by step instructions below so you are set up for success with this easy gluten-free stuffing.
With the holidays coming up, you're going to want a quick, delicious gluten-free stuffing recipe on hand. This one will not disappoint. It's not only gluten-free but it's also dairy-free.
But don't worry, it's FULL of flavor. For a Vegan option, make sure to use gluten-free, dairy-free, egg-free bread.
I don't know about you, but I don't like using multiple loaves of bread to make gluten-free stuffing - it gets expensive.
Most gluten-free bread loaves are small compared to wheat bread loaves, wouldn't you agree? Also, a gluten-free stuffing mix can get expensive.
Why waste the money when it's easy to make your own gluten-free stuffing mix.
How to make gluten-free stuffing
Let bread slices air dry for 1 to 2 hours, then cut into 1-inch pieces. When you are ready to mix your gluten-free stuffing:
- In a Dutch oven over medium heat, melt butter.
- Add onion and celery and cook until the onion is soft and translucent.
- Stir in thyme, sage, rosemary, salt, and pepper.
- Add bread cubes (24oz. of bread cubes, or 9 cups).
- Stir everything together until he bread cubes are evenly coated.
- Drizzle broth over the bread mixture and toss until well mixed.
- Stuff turkey, or bake in a greased 2.5 qrt casserole dish at 350°F (180°C) for 35 to 45 minutes.
If you don't have a dutch oven, you can make this gluten-free stuffing recipe in a large boiling pot, or pan.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
Gluten-Free Stuffing Recipe
This gluten-free stuffing recipe feeds 8-10 people, or 6 people who are really big gluten-free stuffing eaters. It stays good in the refrigerator for up to three days after its been prepared.
I use Canyon Bakehouse bread in my recipe, but you can use your favorite bread. Just make sure to use equal amounts.
Earlier Canyon Bakehouse came out with a big loaf of bread, their Heritage Style Loaves.
It's wide, it's delicious, and it's my new favorite loaf of bread for making all things related to gluten-free stuffing. You can check out their store locator to see if it's carried in your area.
Canyon Bakehouse loaves are gluten-free, dairy-free, non-GMO, whole grain, and they include clean ingredients.
The Heritage Style Loaf has all the same qualities as the standard loaves, but the slices are much bigger! In this case, bigger is better.
If you're using a different bread weight out 24 oz. or measure out 9 cups of bread cubes.
You can use fresh or stale gluten-free bread in any of these recipes, including this gluten-free stuffing.
Whether you're hosting a gluten-free Easter, Gluten-Free Thanksgiving or Gluten-Free Christmas, or bringing a side to a holiday potluck, this recipe is allergy-friendly and works well with most diets.
Check out some other delicious recipes:
- Best Gluten-Free Thanksgiving Recipes
- Gluten-Free Sweet Potato Casserole
- Gluten-Free Green Bean Casserole
- Best Gluten-Free Christmas Recipes
No need to go to the store searching for a gluten-free stuffing mix, this one will please even the pickiest of eaters.
If you need a low carb stuffing recipe, Four Score Living has one that is super simple.
Can I use turkey drippings instead of broth?
Heck yeah, you can use turkey drippings instead of broth. The turkey drippings may be a bit stronger in flavor. Consider adding a touch of water to make it more broth-like.
Can I add sausage to this gluten-free stuffing recipe?
Yes, you can add sausage to this gluten-free stuffing recipe. Every once in a while my family requests that I add sausage to switch things up. If you want to add sausage, simply brown a half pound of sausage (more or less to taste) and mix it into the stuffing mix before you bake it.
You can use a spicy sausage or keep to the flavors and use a breakfast sausage with sage.
I can't have eggs, what egg-free bread do you recommend
I haven't tried an egg-free bread in this recipe, but I know that Katz and Schar both make gluten-free, egg-free breads. A lot of my readers have had great results with Schar bread in gluten-free stuffing recipes, especially with their deli style breads.
Gluten-Free Stuffing Mixes
If you are ever in a pinch, here are a couple of gluten-free stuffing mixes for you to try.
- Aleia's Stuffing Mix
- Trader Joe's Gluten-Free Stuffing Mix
- Three Bakers Herb Seasoned Whole Grain Gluten-Free Stuffing
- William Sanoma Gluten-Free Stuffing
Did you make this gluten-free stuffing recipe? Stop back by and let me know what you thought. You can leave a starred rating and comment below. Also, if you have any questions please leave a comment and I will get back to you.
Gluten-Free Stuffing
Gluten-Free stuffing that is bursting with flavor, simple to make, uses only ten ingredients, and is perfect for baking or stuffing a Turkey.
Ingredients
- 1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White (or 9 cups of bread cubes)
- ¾ cup butter (or dairy-free butter)
- 1 medium yellow onion, chopped
- 4 sticks celery, thinly sliced
- 1 ½ teaspoons dried thyme leaves
- ½ teaspoon ground sage
- ½ teaspoon rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups chicken or veggie broth (3 cups for a wetter stuffing)
Instructions
- Let bread slices air dry for 1 to 2 hours OR for up to 2 days depending on how dry it is, then cut into 1-inch pieces.
- In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until the onion is soft and translucent.
- Stir in thyme, sage, rosemary, salt, and pepper. You can add more seasonings if you like.
- Add bread cubes and mix until evenly coated.
- Drizzle broth over the bread mixture and toss until well mixed. See notes below for finishing it on the stove.
- Bake in a greased 2.5 qrt casserole dish at 350°F (180°C) for 35 to 45 minutes. If you are stuffing a turkey, leave out the broth, the juices from the turkey will moisten it.
Notes
- If you don't have a Dutch oven, you can make this gluten-free stuffing recipe in a large boiling pot, or pan.
- This stuffing does hold up in a turkey, but it gets mushy like most stuffing's. If you are stuffing a turkey, leave out the broth, the juices from the turkey will moisten it.
- You can use fresh or stale gluten-free bread in any of these recipes, including this gluten-free stuffing.
- You can use chicken or vegetable broth to make this gluten-free stuffing.
- You can use turkey drippings instead of broth.
- Add a ½ pound to 1 pound of cooked sausage to this stuffing for extra flavor.
- To finish the stuffing on the stove, instead of baking it, cover and let it cook for 3-5 minutes. Stir and then cook for 1-2 minutes longer or until the broth has been absorbed.
Recommended Products
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Kitchen Basics Organic Free Range Chicken Stock, 32 fl oz
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Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Blue
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CorningWare French White 7-Pc Ceramic Bakeware Set with Lids, Chip and Crack Resistant Stoneware Baking Dish, Microwave, Dishwasher, Oven, Freezer and Fridge Safe
Nutrition Information:
Yield:
8Serving Size:
1 cup stuffingAmount Per Serving: Calories: 280Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 78mgSodium: 509mgCarbohydrates: 11gFiber: 1gSugar: 7gProtein: 10g
Holly
How can I make this with lower sodium and will it change the taste a lot?
chrystal
You can make this low sodium, you may want to add some herbs for flavoring.
Best,
Chrystal
Tara Hale
I need to make it ahead of time. We are going to have Thanksgiving this year camping in a trailer. Can I make it 4 days before and freeze it?
Wendy Stoltz
Hi Tara,
Yes you can. Enjoy camping and Happy Thanksgiving. I hope you have a wonderful and joyous Thanksgiving celebration
Nadine Spino
I've made various gluten-free stuffings and haven't found one that I was happy with. I made this one the past two years for Christmas. I used vegetable stock for my vegetarians and added marinated artichoke hearts chopped. It came out absolutely delicious. I also used it to stuff mushrooms and they were a big hit. I love this stuffing recipe.
Wendy
Hi Nadine,
It sounds like you've successfully created a versatile and delicious gluten-free stuffing recipe that appeals to a wide range of tastesThanks for sharing, it's often these personal touches that make a dish truly special and memorable.
Thanks
Tami
This recipe sounds great! I would like to try it this year. I would like to replace the dried herbs with poultry seasoning. Is this possible, and if so, how much poultry seasoning would you suggest?
chrystal
Hi Tami,
I might start with 2 tablespoons and then add more, if needed.
Best,
Chrystal
Laura
Hi,
Just made this. It is really good. I left out rosemary and replaced with poultry seasoning. Just wondering if this can be frozen.
Thanks,
Laura
chrystal
Yes, you can freeze stuffing.
Best,
Chrystal
Donna Wilding
If stuffing a turkey do you still bake in oven first?
Lindsay
Hi Donna, if you are following a recipe that includes adding stuffing to a turkey, you do not need to bake it first.
Tammy
Can I make a day ahead and then only have to cook it on the day of our meal? Thank you
Wendy Stoltz
Hi Tammy,
Yes you can.
Teresa
What kind of sausage do you use. Ex Jimmy Dean or bulk sausage?
Wendy Stoltz
Hi Teresa,
It is up to you and what you like. I've used both.
Jenn Swanson
I made this last Christmas (2021) and this Thanksgiving (2022..in Canada) and people LOVED it! It disappeared fast and the non-gluten free folks had no idea. I baked it outside the turkey (because we have vegans and vegetarians in our midst) and everyone just loved it. I used veggie broth and made it exactly as written. It's now my go-to dish and the proportions and flavours are perfect. Thanks so much, it will be in my rotation now every holiday.
Wendy Stoltz
Thanks Jenn,
So glad you chose this recipe as your go to!
Gayle
Can this be cooked in a crockpot?
Wendy Stoltz
Hi Gayle,
I have not tried it yet, let me know if you do.
Linda
I have tried various types of gf stuffing but they all fall apart on me. What is different about this recipe so it doesn't just become a pile of mush or what should I do to keep the bread cubes intact?
Wendy Stoltz
Hi Linda,
This one doesn't fall apart. When adding the broth make sure to add the required amount as per the recipe card. Too much liquid causes a mushy stuffing.
Kat
Add 2 eggs, lightly beaten, to the bread cubes first and gently toss to thoroughly coat all the bread. This will keep most of the structural integrity of the bread even after the addition of liquid. Don't stir in the liquid, but instead evenly pour over and in between the cubes. This is the first method I've found after years of gf eating to actually make a non mushy gf stuffing.
Barb
My son is also lactose intolerant. Could I use olive oil instead of butter?
Can’t wait to surprise him with this.
Wendy Stoltz
Hi Barb,
You will need to try it and let us know. I have not tried it yet.
Darcy
My husband is dairy free and I always make with olive oil and it turns out great! This will be my third year making the stuffing! It's a big hit!!
Wendy Stoltz
Thanks Darcy, so glad your husband enjoys it!
Siri Campbell
Best gluten free stuffing recipe ever!
Wendy Stoltz
Thanks Siri, appreciate that!
Clare F
Oh my goodness this stuffing was amazing - I made it for Thanksgiving and was blown away. This is my first holiday season since my celiac diagnosis and stuffing was my favorite dish before so I was worried about making a good one. I’d tried the Aleia’s mix and the one from Trader Joe’s and both were okay but not right. This recipe was perfect! I followed the recipe almost exactly (even the same bread) except for the seasonings as I didn’t have sage and the grocery store was sold out. I swapped all the seasoning except salt for a heaping teaspoon of bell’s poultry seasoning (that’s salt free hence why I still added it) and that was the perfect amount of seasoning. I also tossed in like 2 tablespoons worth of Aleia’s plain breadcrumbs since the stuffing I grew up with always had breadcrumbs along with bread cubes. I highly recommend this recipe! Thank you for making a normal thanksgiving possible for me 🙂
Wendy Stoltz
Happy Thanksgiving Clare, so glad you found a gluten-free stuffing you can enjoy!
Sandy M
I was diagnosed with Celiac 10 yrs. ago and have missed stuffing all those years!! I just found your recipe and the ingredients are the same that I used. I am planning to use this recipe this Christmas (01/25/2022). I will return with comment after the 25th.
Wendy Stoltz
Thank you, Sandy. Merry Christmas.
Brie
If I make this the day before and bake the next day so I mix in the chicken stock right before I bake or go ahead and do all of the steps when I’m prepping it?
Wendy Stoltz
Hi Brie,
I would refrigerate the stuffing without adding the chicken stock. Then, on the day of baking, take the stuffing out of the refrigerator, let it come to room temperature for a bit, and then mix in the chicken stock just before putting it in the oven. This approach allows for more control over the moisture content, especially if you're concerned about the stuffing becoming too soggy during the overnight refrigeration.
Sarah
Does this need to be covered while cooking it?
Wendy Stoltz
Hi Sarah, if you are referring to the stove portion than yes "To finish the stuffing on the stove, instead of baking it, cover and let it cook for 3-5 minutes. Stir and then cook for 1-2 minutes longer or until the broth has been absorbed."
Jamie
Do you use salted or unsalted butter? Also is the rosemary fresh or dried? Thanks
Wendy Stoltz
Hi Jamie,
Unsalted butter and dried rosemary.
Fran Reeves
Can I use Ghee with this recipe? and if so, how much?
Thank you!
Wendy Stoltz
Hi Fran
Yes, you can certainly use ghee in this gluten-free stuffing recipe as a substitute for regular butter. Ghee is clarified butter, and it adds a rich, nutty flavor to dishes. Since it's essentially pure butterfat with the milk solids removed, it's a good option for those who are lactose intolerant.
When using ghee as a substitute, you can generally replace it in a 1:1 ratio with regular butter. So, you would use 3/4 cup of ghee in this recipe.
Feel free to give it a try, and I hope your gluten-free stuffing turns out delicious with the addition of ghee!
Ed Dreznin
Hello. Recipe looks promising and all the positive comments are reassuring. I am making it (for the first time) next week for Thanksgiving. My wife has celiac disease. Rookie question: If I put it in the oven it is 35-45 minutes. If I finish it on the stove top it is only 3-5 minutes. What is the reason for the substantial time difference?
Thank you.
Wendy Stoltz
Hello, Ed! I'm glad you're trying out a gluten-free stuffing recipe for Thanksgiving. The substantial time difference between baking in the oven and finishing on the stovetop is due to the cooking method and the need to achieve the desired texture and flavors.
When you bake the stuffing in the oven, it allows the heat to surround the dish, creating a crispy, golden-brown crust on top while ensuring the inside is thoroughly cooked. The extended baking time allows the flavors to meld and intensify.
On the other hand, finishing the stuffing on the stovetop is a quicker method, ideal for those who prefer a softer texture without the crispy top. The shorter cooking time on the stovetop is sufficient to heat the dish through and absorb the broth, giving you a moist and flavorful stuffing without the extended baking process.
It ultimately depends on your preference and the texture you're aiming for.
Shannon
I’ve made this the past two years and my family likes it better than non gluten free stuffing.
I need to double the recipe this year. Any tips for doubling the recipe?
Wendy Stoltz
Hi Shannon,
It's fantastic to hear that your gluten-free stuffing has been a hit with your family! Doubling a recipe can be straightforward with a bit of careful planning. All you need to be aware of is the use of a Larger Pot or Pan. While the overall cooking time may remain similar, keep in mind that a larger batch may require a bit more time to cook thoroughly. Keep a close eye on it and use the specified doneness indicators in the recipe.
Kim
Hi, I was wondering if I could substitute the Canyon honey white with Canyon Bakehouse Heritage Style whole grain? Most stuffing recipes call for white bread, is there a reason for this? Thank you!
Wendy Stoltz
Hi Kim,
Yes, you can generally substitute Canyon Bakehouse Heritage Style Whole Grain for Canyon Bakehouse Honey White in a stuffing recipe. While stuffing recipes often call for white bread, it's not a strict rule, and you have the flexibility to experiment with different types of bread to suit your taste preferences.
The reason many stuffing recipes use white bread is for its neutral flavor and soft, tender texture. White bread tends to absorb flavors well and creates a soft, cohesive stuffing. However, using whole grain bread can add a nutty and hearty flavor to your stuffing while providing additional nutritional benefits.
When making the substitution, keep in mind that whole grain breads may have a denser texture and a stronger flavor compared to white bread. If you enjoy the heartier taste of whole grain, it can be a delicious and nutritious choice for your stuffing.
If you're concerned about the bread absorbing enough moisture, you may want to adjust the liquid content in your stuffing recipe slightly. Whole grain bread may require a bit more liquid to achieve the desired texture.
Feel free to experiment and tailor the recipe to your preferences.
Jennifer
Has anyone made this with fresh herbs? Would I need to adjust the measurements?
Wendy Stoltz
Hi Jennifer,
Absolutely, you can use fresh herbs in gluten-free stuffing, and it can add a fresh flavor to your dish. When substituting fresh herbs for dried ones in a recipe, you'll typically need to adjust the measurements because fresh herbs have a milder flavor than their dried counterparts.
As a general rule of thumb, you can use about three times the amount of fresh herbs compared to dried herbs. For example, if a recipe calls for 1 teaspoon of dried sage, you might use 1 tablespoon of fresh sage