Name: Gluten-Free Stuffing Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White bread (or 9 cups of bread cubes); 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; ¾ cup butter (or dairy-free butter); 2 cups chicken or vegetable broth (3 cups for a wetter stuffing)

If you’re looking for a comforting, classic side that’s safe for those avoiding gluten, this Gluten-Free Stuffing Recipe is an absolute game-changer. I love this recipe because it delivers all the cozy, herby goodness of traditional stuffing without any of the gluten woes, and you’ll find it’s surprisingly easy to pull together. Whether it’s for a holiday feast or a weeknight dinner upgrade, this stuffing always brings the warm, homey vibes to the table.

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Why You’ll Love This Recipe

Truly Gluten-Free: Made with naturally gluten-free bread that’s perfect for anyone sensitive to gluten or celiac.
Herb-Infused Flavor: A blend of thyme, sage, and rosemary gives it that classic, cozy aroma and taste.
Versatile Prep: Easy to bake or finish on the stove, making it convenient for any kitchen setup.
Family Favorite: My family goes crazy for this stuffing every time I make it – even the gluten-eaters ask for seconds!

The image shows a white oval dish filled with a mixed dish of toasted bread cubes and small pieces of celery, all in light brown and green colors. The bread cubes are crispy and uneven, with a few bits of green celery mixed throughout, creating a rough texture on top. Beside the dish, there is a wooden spoon holding a small amount of the same mixture, with a sprig of fresh rosemary resting next to it. The whole scene is set on a white marbled surface with a subtle tile design visible underneath. Photo taken with an iphone --ar 2:3 --v 7 - Gluten-Free Stuffing, gluten-free side dish, holiday stuffing, herby stuffing, easy gluten-free stuffing

Ingredients You’ll Need

These ingredients work beautifully together to create that familiar stuffing texture and flavor you love, without gluten. When picking your bread, I usually grab Canyon Bakehouse Heritage Style Honey White—it’s sturdy enough to hold up but soft enough to soak in all the flavors.

Flat lay of thick slices of golden honey white gluten-free bread arranged in a loose stack, bright green celery stalks with crisp texture sliced thinly beside a chopped soft yellow onion with visible layers, fresh sprigs of green thyme and rosemary scattered naturally, small piles of ground sage powder showing soft pale green hues, and a pat of creamy butter with smooth texture melting slightly on the side, all placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Gluten-Free Stuffing, gluten-free side dish, holiday stuffing, herby stuffing, easy gluten-free stuffing

Gluten-Free Bread: Stale or freshly dried bread cubes work best for soaking up the broth and herbs.
Butter: Adds richness; you can swap for dairy-free if needed.
Yellow Onion: Sautéed until soft to bring a sweet base flavor.
Celery: Thinly sliced for that classic crunch in every bite.
Dried Thyme: Aromatic and earthy, a must-have herb in stuffing.
Ground Sage: The signature herbal note that screams traditional stuffing.
Rosemary: Adds a woodsy depth that complements the other herbs.
Salt & Pepper: To season and brighten the flavors.
Chicken or Vegetable Broth: Moistens the bread just right—use more for a wetter stuffing, less for drier.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Gluten-Free Stuffing Recipe my own by switching up a few elements or adding some protein. It’s super forgiving, so feel free to tweak it based on what you’ve got or your mood!

Sausage Addition: Adding cooked sausage takes this stuffing to another level of hearty — my family’s favorite variation for Thanksgiving.
Veggie-Only: I often use vegetable broth instead of chicken broth to keep it vegetarian, and it’s still packed with flavor.
Extra Herbs: Sometimes I throw in fresh parsley or thyme for a pop of brightness.
Texture Play: Using a mix of gluten-free breads gives a nice variety in crumb texture.

How to Make Gluten-Free Stuffing Recipe

Step 1: Prepare and Dry the Bread Cubes

Start by slicing your gluten-free bread into roughly 1-inch pieces, then let them air dry for 1 to 2 hours—or even up to 2 days if you have the time. This drying step is key because it helps the bread soak up the broth without turning mushy. I discovered this trick after one soggy stuffing mishap, and trust me, it makes all the difference in texture.

Step 2: Sauté the Aromatics

In a Dutch oven or a heavy-bottomed pan, melt the butter over medium heat. Toss in the chopped onion and sliced celery and cook until the onions look translucent and soft—usually about 5 to 7 minutes. This is where the base flavor builds, so don’t rush it. I love how the smell of softened onions and celery fills the kitchen—that’s when you know you’re onto something good.

Step 3: Season the Mixture

Sprinkle in the thyme, sage, rosemary, salt, and pepper. Give everything a good stir so the herbs toast just a bit in the butter, releasing their aromas. This step really layers in the traditional stuffing flavor that you want throughout every bite. If you feel like experimenting, add a little extra sage for a punchier profile.

Step 4: Combine Bread and Broth

Pour the dried bread cubes into the pan and toss them with the herby butter and veggies until everything is evenly coated. Then, drizzle the broth over the mix, tossing gently to distribute moisture. Use about 2 cups for a nicely moist stuffing; if you prefer it wetter, go up to 3 cups—just be careful not to add too much or it gets soggy. I once made the mistake of adding the full 3 cups right away—letting you learn from my little kitchen slip!

Step 5: Bake or Finish on Stove

Transfer your mixture to a greased 2.5-quart casserole dish, then bake in a preheated 350°F (180°C) oven for 35 to 45 minutes. The top should turn golden brown and slightly crisp—so good! If you need to stuff a turkey instead, skip the broth here since the turkey juices will keep it moist naturally. Alternatively, if you’re short on oven space, cover and finish the stuffing on the stove for a few minutes until the broth absorbs completely—just like my grandma used to do.

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Pro Tips for Making Gluten-Free Stuffing Recipe

Bread Drying: Don’t skip air-drying your bread cubes—this helps them absorb broth without becoming mush.
Broth Control: Add broth gradually; it’s easier to add more than save a too-wet mess.
Dutch Oven Use: Cooking your aromatics and mixing the bread in one pot keeps cleanup simple and melds flavors beautifully.
Stuffing in Turkey: If stuffing a bird, leave broth out to prevent soggy stuffing since juices will add moisture.

How to Serve Gluten-Free Stuffing Recipe

Garnishes

I usually top this stuffing with a sprinkle of fresh chopped parsley or a few whole sage leaves before serving—it adds a fresh pop of color and elevates the aroma, making the dish look as good as it tastes.

Side Dishes

This gluten-free stuffing pairs perfectly with roasted turkey, baked chicken, or even a seared pork tenderloin. On the side, I love serving it with green beans almondine or honey glazed carrots for that classic holiday vibe.

Creative Ways to Present

For festive occasions, I’ve baked this stuffing in mini ramekins and topped them with crispy fried sage leaves—makes a charming individual serving that guests really enjoy. Another fun idea is stuffing it into hollowed-out acorn squash for a beautiful autumn centerpiece.

Make Ahead and Storage

Storing Leftovers

Any leftovers store wonderfully in an airtight container in the fridge for up to 4 days. I like to line my container with a paper towel to absorb excess moisture and keep the stuffing from getting soggy overnight.

Freezing

This Gluten-Free Stuffing Recipe freezes well, too! Just spoon cooled stuffing into a freezer-safe bag or container. When you’re ready, thaw overnight in the fridge, then reheat gently for best texture and flavor.

Reheating

I usually reheat leftovers in the oven at 325°F (160°C), covered with foil to keep it moist, for about 15-20 minutes until warmed through. Adding a splash of broth before heating helps refresh the stuffing’s texture without drying it out.

FAQs

Can I use different types of gluten-free bread for this stuffing?

Absolutely! Feel free to experiment with different gluten-free breads like sourdough or multigrain. Just make sure to dry the bread cubes properly so they soak up the broth without turning mushy.
Is this stuffing suitable for vegetarians?

Yes, definitely. Just swap out the chicken broth for vegetable broth, and it’s completely vegetarian-friendly. The blend of herbs and sautéed veggies still delivers amazing flavor.
Can I prepare this gluten-free stuffing recipe ahead of time?

You sure can! Assemble the stuffing up to the point of baking and refrigerate it, covered, for up to 24 hours. Just add any extra broth if it looks dry before baking. It’s a great way to save time on busy cooking days.
What if I don’t have a Dutch oven?

No worries! You can use a large saucepan or even a deep skillet to sauté the veggies and mix the bread cubes. Just transfer everything to a casserole dish for baking, and you’re good to go.
Can I stuff the turkey with this gluten-free stuffing?

Yes, but I recommend leaving out the broth when preparing the stuffing for the turkey so it doesn’t get soggy. The turkey’s natural juices will moisten it beautifully as it cooks.

Final Thoughts

This Gluten-Free Stuffing Recipe has become a staple in my kitchen because it’s just so darn comforting and easy to make, no matter the occasion. I love how versatile it is—you can dress it up, keep it simple, or make a big batch to feed a crowd without any gluten worries. If you’re on the fence about gluten-free stuffing or just want a fail-safe recipe to impress your loved ones, give this one a try. Trust me, once you do, it’ll be one of those recipes you turn to again and again.