If you’ve been hunting for the perfect **Gluten-Free Stuffing Recipe** that’s as comforting and flavorful as the classic version, you’re in the right place. This recipe is fan-freaking-tastic — it nails that cozy, herb-infused stuffing experience, without the gluten. I’ve made this so many times around the holidays, and I promise you’ll love how it turns out, whether it’s as a side dish or baked inside your turkey. Let me walk you through everything I’ve learned to make your gluten-free stuffing shine.
Why You’ll Love This Recipe
- Gluten-Free and Tasty: No need to compromise on flavor or texture when avoiding gluten.
- Really Easy to Make: Simple steps and common ingredients make this great for any level cook.
- Versatile Use: Bake it in a casserole or stuff it in your turkey; both work beautifully.
- Customizable Flavors: You can tweak the herbs or add sausage for a personal twist.
Ingredients You’ll Need
The success of this Gluten-Free Stuffing Recipe lies in balancing fresh veggies, aromatic herbs, and that perfect gluten-free bread base. I always recommend using a good quality gluten-free bread – it makes such a difference in the final texture and flavor.
- Canyon Bakehouse Heritage Style Honey White Bread: This loaf holds up well and has a nice, slightly sweet flavor that complements the herbs.
- Butter (or dairy-free alternative): Adds richness and helps soften the veggies perfectly.
- Yellow Onion: I like mine finely chopped so it melds seamlessly into the stuffing.
- Celery: Thinly sliced for just enough crunch and freshness.
- Dried Thyme, Sage, Rosemary: Classic savory herbs that bring the traditional stuffing flavor.
- Salt and Pepper: Essential for seasoning and bringing everything together.
- Chicken or Vegetable Broth: Adds moisture and depth — you can also swap this for turkey drippings if you’re stuffing a bird.
Variations
I love experimenting with this Gluten-Free Stuffing Recipe because it’s such a great canvas! Feel free to adapt it to your taste or dietary needs — that’s part of the fun. Here are some ideas to get your creativity going.
- Add Sausage: I once added a pound of cooked Italian sausage, and my family went crazy for the meaty flavor it brought to the stuffing.
- Use Different Herbs: Swap rosemary and thyme for fresh sage or parsley if that’s what you have on hand — tastes just as good.
- Vegetarian Version: Use vegetable broth and load it with extra celery and onions for a hearty herbaceous version everyone will enjoy.
- Make It Wetter or Drier: Adjust the broth amount — if you want a moister stuffing, go for 3 cups, or stick to 2 cups for a firmer texture.
How to Make Gluten-Free Stuffing Recipe
Step 1: Prepare Your Bread Cubes
First things first — the bread needs to be dry, so it soaks up all those wonderful flavors without turning mushy. I like to let the gluten-free bread slices air dry at room temperature for 1 to 2 hours. If you have more time, drying them up to 2 days works even better for a firmer stuffing. Once dried, cut the bread into roughly 1-inch cubes — not too small, so they hold their shape.
Step 2: Sauté the Veggies and Herbs
Heat your Dutch oven or large saucepan over medium heat and melt the butter. Toss in the chopped onions and sliced celery, cooking until the onions turn soft and translucent, about 5 to 7 minutes. This step builds such a great flavor foundation! Then sprinkle in your thyme, sage, rosemary, salt, and pepper. Give it a good stir so the herbs bloom in that warm butter and veggies.
Step 3: Mix in Bread and Broth
Next, add the bread cubes to the pot, stirring gently to coat them evenly with the herbed veggies and butter mixture. Now drizzle the chicken or vegetable broth over everything. Toss until the bread absorbs the liquid evenly. If you plan to bake this stuffing separately, this is the perfect moisture level. But if you’re stuffing a turkey, skip the broth here — the turkey’s own juices will add the moisture during cooking.
Step 4: Bake or Cook on the Stove
For baking, transfer your mixture to a greased 2.5-quart casserole dish. Pop it in the oven at 350°F (180°C) for 35 to 45 minutes, until the top is nicely golden and crispy. If you don’t have an oven or want a quicker option, cover the pot and cook it on the stove for 3 to 5 minutes. Give it a stir and cook another 1 to 2 minutes until the broth is fully absorbed. Either way, you’re set for a delicious gluten-free stuffing.
Pro Tips for Making Gluten-Free Stuffing Recipe
- Dry Your Bread Properly: I discovered that letting the bread cubes dry out longer helps avoid sogginess and gives you that perfect texture.
- Use a Good Quality Gluten-Free Bread: Not all gluten-free breads work the same — I trust Canyon Bakehouse for its sturdiness and flavor.
- Season Generously: Don’t be shy with your herbs and salt — gluten-free bread can sometimes be mild, so the seasoning makes all the difference.
- Skip Broth When Stuffing Turkey: I learned this one the hard way — using broth inside the turkey can make the stuffing too mushy.
How to Serve Gluten-Free Stuffing Recipe
Garnishes
I like to sprinkle fresh chopped parsley on top before serving — it adds a lovely pop of color and freshness. Sometimes I add a few chopped toasted pecans or cranberries to give it a festive twist and extra texture. It’s those little details that get compliments every time!
Side Dishes
This gluten-free stuffing goes beautifully alongside roasted turkey, garlic mashed potatoes, and green bean almondine. The balance of creamy, savory, and fresh veggies on the plate really makes the meal sing. I also love pairing it with cranberry sauce — the tartness cuts through the richness perfectly.
Creative Ways to Present
For special occasions, I’ve served this stuffing inside hollowed-out mini pumpkins or small cast-iron skillets — it looks so pretty and keeps the stuffing warm at the table. Another fun idea is to serve it as individual stuffing muffins using a muffin tin, which makes portioning easy and adds a crispy edge all around.
Make Ahead and Storage
Storing Leftovers
I usually put leftovers in an airtight container in the fridge, and they’re good for up to 3 days. When reheated, the stuffing holds up beautifully and tastes just as comforting as on day one.
Freezing
I’ve frozen this gluten-free stuffing twice, and it thawed perfectly without turning mushy. Just let it cool completely, portion it into freezer-safe bags or containers, and freeze for up to 2 months.
Reheating
My favorite way to reheat leftovers is in a 350°F oven, covered with foil, for about 20 minutes. This keeps it moist without drying out — plus, a quick uncovering in the last 5 minutes crisps up the top just like fresh-baked.
FAQs
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Can I use any gluten-free bread for this stuffing recipe?
Yes, you can use any gluten-free bread, but I recommend choosing one that’s sturdy and not too soft or crumbly. Bread that’s slightly dense or “heritage style” tends to hold up better in stuffing and absorbs the broth nicely without turning mushy.
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Can this gluten-free stuffing be made vegan?
Absolutely! Swap the butter for a plant-based dairy-free alternative and use vegetable broth instead of chicken broth. The flavors will still be rich and satisfying.
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Is it better to bake the stuffing or cook it on the stove?
Both methods work well! Baking gives you a crispy top and a classic casserole feel, while cooking it on the stove is quicker and yields a softer stuffing. I usually bake it when serving as a side, but stove-top works if you’re pressed for time.
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Can I prepare this gluten-free stuffing recipe ahead of time?
Yes! You can prep everything up to mixing the bread with the broth a day before. Then refrigerate it covered and bake it fresh just before serving. This helps you save cooking time on the big day.
Final Thoughts
This Gluten-Free Stuffing Recipe holds a special place in my kitchen because it’s the recipe that finally made me stop missing traditional stuffing during holiday meals. The herb blend is exactly right, the texture isn’t gummy or crumbly, and the flexibility to customize means you can make it your own. I can’t wait for you to try it and see how easily you can bring a classic comfort food to your gluten-free table — trust me, your family and guests will be asking for seconds.
Print
Gluten-Free Stuffing Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten-Free Stuffing recipe offers a classic holiday side made with Canyon Bakehouse Heritage Style Honey White bread cubes, sautéed vegetables, and aromatic herbs. Perfectly moist with chicken or vegetable broth, it’s easy to prepare with options to bake in the oven or finish on the stovetop. Ideal for gluten-sensitive cooks wanting a traditional yet safe stuffing that’s flavorful and versatile.
Ingredients
Stuffing
- 1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White bread or 9 cups gluten-free 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 vegetable broth (use 3 cups for a wetter stuffing)
Instructions
- Prepare Bread Cubes: Let the gluten-free bread slices air dry for 1 to 2 hours, or up to 2 days depending on dryness, then cut into 1-inch pieces.
- Sauté Vegetables: In a Dutch oven over medium heat, melt the butter. Add chopped onion and sliced celery, cooking until the onion is soft and translucent.
- Add Seasonings: Stir in dried thyme, ground sage, rosemary, salt, and pepper. Adjust seasonings if desired for extra flavor.
- Combine Bread and Vegetables: Add the bread cubes to the pot and mix thoroughly until the cubes are evenly coated with the butter and seasonings.
- Add Broth: Drizzle the chicken or vegetable broth over the bread mixture and toss gently until well combined. For stuffing inside a turkey, omit broth as the turkey juices will moisten the stuffing.
- Bake the Stuffing: Transfer the mixture to a greased 2.5-quart casserole dish and bake in a preheated oven at 350°F (180°C) for 35 to 45 minutes until hot and set with a golden crust.
- Alternative Stove Finish: Instead of baking, cover the pot and cook on the stove for 3–5 minutes, stir, and then cook for another 1–2 minutes until the broth is absorbed and stuffing is heated through.
Notes
- If you don’t have a Dutch oven, a large pot or pan can be used for cooking the stuffing on the stovetop.
- When stuffing a turkey directly, omit broth to prevent mushiness—the turkey’s natural juices will moisten the bread cubes.
- Fresh or stale gluten-free bread works equally well in this recipe.
- Chicken or vegetable broth can be used, or turkey drippings for added flavor.
- For a meatier option, add ½ to 1 pound of cooked sausage to the stuffing mixture.
- To finish on the stove rather than baking, cover and cook for 3-5 minutes, stir, then cook another 1-2 minutes until liquid is absorbed.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
