Gluten-free stuffing: an easy, classic recipe packed with savory flavor — ideal for holiday feasts.
This gluten-free stuffing has earned dozens of rave reviews and remains a reader favorite since it was first shared in 2016. It’s simple to prepare and reliably delicious.
Watch the recipe video for a clear demonstration of the steps.
No Thanksgiving table feels complete without a generous dish of savory stuffing. To me, turkey and cranberry sauce just aren’t the same without it.
After years of testing, this is my go-to method for gluten-free stuffing. It’s the version we make every Thanksgiving.
Video: How to Make Gluten-Free Stuffing
Tip: Toast the bread before combining it with the other ingredients — it’s like making crisp, homemade gluten-free croutons and keeps the stuffing from becoming soggy.
I love the classic combination of onion, celery, thyme, sage, and chicken stock mixed with toasted bread cubes. Adding a couple of eggs to the liquid helps stabilize the mixture so the stuffing holds together without turning into a soggy mass.
For additional gluten-free Thanksgiving ideas, you may want gravy, cornbread stuffing, mashed potatoes, corn casserole, pumpkin pie, pecan pie, or apple pie. Check out a full collection of gluten-free Thanksgiving recipes for more options.
Why You’ll Love This Recipe
- Savory, well-seasoned flavor
- Moist but never soggy texture
- Perfect for holiday dinners
- Far tastier than boxed stuffing
Ingredients You’ll Need
Here’s what you’ll need to make this gluten-free stuffing:
- Gluten-free chicken stock + optional gluten-free soy sauce: Chicken stock provides rich savory flavor; a teaspoon of gluten-free soy sauce deepens the taste (optional).
- Garlic: Minced or frozen garlic cubes work well.
- Onion and celery: These add classic texture and flavor when sautéed until soft.
- Butter: Melted butter used for sautéing adds richness; use vegan butter to make the recipe dairy-free.
- Gluten-free bread: Any sturdy gluten-free loaf works — brands like Canyon Bakehouse, Schär, or Udi’s have been successful.
- Eggs: Two large eggs help bind the mixture so the stuffing holds together like a bread pudding.
- Olive oil: Drizzled over bread cubes before toasting to promote crispness and flavor.
- Salt and spices: Dried thyme, sage, salt, and pepper are the classic seasoning base for this stuffing.
How to Make Gluten-Free Stuffing
- Preheat the oven to 300°F. Spread the cubed bread on a rimmed baking sheet, drizzle with olive oil, add a pinch of salt, and toss to coat.
- Bake the bread cubes, stirring every 10 minutes, for 30–35 minutes until dry and lightly toasted. Remove and let cool.
- Melt the butter in a large skillet over medium-low heat. Add the chopped onion, celery, and 1/4 teaspoon salt and cook until very soft, about 15 minutes. Stir in the garlic, thyme, sage, pepper, another 1/4 teaspoon salt, and gluten-free soy sauce if using. Cook 1–2 more minutes, then remove from heat and set aside.
- (Make-ahead: At this point you can refrigerate the onion/celery mixture and leave the toasted bread at room temperature until the next day.)
- Preheat the oven to 375°F. Warm the chicken stock until just simmering.
- Whisk the eggs in a bowl, then slowly add the hot stock to the eggs a few tablespoons at a time while whisking constantly to temper the eggs.
- Combine the toasted bread cubes, the sautéed onion and celery, and the stock/egg mixture in a large bowl. Gently stir to combine.
- Transfer the mixture to a greased 9×13 baking dish and cover tightly with aluminum foil.
- Bake covered for 30 minutes. Remove the foil and bake an additional 10–15 minutes until the top is golden and slightly crisp. Serve warm.
Storage / Make-Ahead Instructions
- Storage: Refrigerate leftover stuffing in an airtight container or covered baking dish for up to three days.
- Make-ahead: Prepare through the sauté step, refrigerate the onion/celery mixture, and keep the toasted bread at room temperature. Finish the recipe when ready to bake.
Expert Tips & Tricks
- Toast the bread: Toasting guarantees the right texture and toasty flavor, especially with gluten-free loaves that vary in moisture.
- Sauté the vegetables: Cooking the onions and celery until soft releases their flavor and prevents a crunchy texture in the finished stuffing.
- Bake covered then uncovered: Covering helps the stuffing set and meld flavors; uncover at the end to brown and crisp the top.
- Customize: Keep it classic or add sautéed mushrooms, dried cranberries, diced apples, or cooked sausage for variations.
Allergy Modifications
- Dairy-free: Use dairy-free bread and vegan butter.
- Soy-free: Choose a soy-free bread and omit the soy sauce or replace it with coconut aminos.
More Gluten-Free Thanksgiving Recipes
Gluten-Free Soft Pretzels
15 Easy Gluten-Free Appetizers to Hold Everyone Over Until the Turkey’s Ready
13 Must-Try Gluten-Free Thanksgiving Desserts
Gluten-Free Baked Brie
I hope you enjoy this classic gluten-free stuffing! If you try it, please leave a comment or rating — I’d love to hear how it turned out.
Easy Gluten-Free Stuffing
Dozens of reviews agree this is one of the best gluten-free stuffing recipes available. It remains a family favorite.
Video
Ingredients
- 1 loaf gluten-free bread 12–18 oz, cubed
- 2 tablespoons olive oil
- 1/4 cup butter
- 1 large onion (chopped, ~1 1/4 cups)
- 3 stalks celery (chopped, ~1 cup)
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon ground sage
- 1/4–1/2 teaspoon ground pepper
- salt
- 1 teaspoon gluten-free soy sauce optional
- 2 eggs
- 1 1/2 cups chicken stock
Instructions
- Preheat oven to 300°F. Place cubed bread on a rimmed baking sheet, drizzle with olive oil, add a pinch of salt, and toss to coat. Bake, stirring every 10 minutes, for 30–35 minutes until dry and slightly toasted. Let cool.
- In a skillet over medium-low heat, melt the butter. Add the onion, celery, and 1/4 teaspoon salt; cook until very soft, about 15 minutes. Add the garlic, thyme, sage, pepper, another 1/4 teaspoon salt, and gluten-free soy sauce if using. Cook 1–2 minutes more, then remove from heat.
- (Make-ahead: refrigerate the onion/celery mixture and keep the toasted bread at room temperature until ready to assemble.)
- Preheat oven to 375°F. Warm the chicken stock until just simmering. Whisk the eggs in a bowl, then slowly add the hot stock to the eggs while whisking constantly to temper them.
- Combine bread cubes, the sautéed onion/celery mixture, and the stock/egg mixture in a large bowl. Gently stir to combine. Pour into a greased 9×13 baking dish and cover tightly with foil.
- Bake covered for 30 minutes. Uncover and bake another 10–15 minutes until the top is golden and toasted. Serve warm.
Notes
Gluten-free bread: Sturdy gluten-free loaves like Canyon Bakehouse, Schär, or Udi’s work well.
Dairy-free: Use dairy-free bread and vegan butter.
Soy-free: Use a soy-free bread and omit the soy sauce or substitute coconut aminos.
Nutrition
Carbohydrates: 26 g |
Protein: 5 g |
Fat: 14 g