Amazing Gluten-Free Stuffing
Homemade Thanksgiving Stuffing
Old fashioned Thanksgiving stuffing is my absolute favorite thing in the whole wide world.
It’s a dish we only eat once a year. Maybe twice if we’re lucky.
Yet it’s the one dish I could not live without on the Thanksgiving table. I could give up sweet potatoes, pumpkin pie, or even turkey if I had to… But not rich buttery herbaceous stuffing.
That’s why when we discovered our daughter Ava had developed an extreme allergic reaction to gluten a couple of years ago (right before the holidays) we were all devastated for her.
Gluten-Free Stuffing Recipe
That year, we tweaked as many holiday recipes as we could to eliminate gluten. We used gluten-free baking mix to make turkey gravy and pumpkin pie, and found gluten-free yeast rolls at the grocery store.
For the most part, Ava still had a wonderful traditional Thanksgiving dinner.
Yet sadly, the gluten-free stuffing recipe we found was a disaster.
I died a little inside when I tasted it. Ava opted not to eat stuffing that year.
Since then, we have created our own Amazing Gluten-Free Stuffing Recipe. One we are proud of. In fact, it tastes exactly like my favorite Thanksgiving stuffing!
The rich robust taste of butter, fresh herbs, broth, and cranberries are so aromatic and inviting, you won’t even miss the wheat!
Best Gluten-Free Thanksgiving Stuffing Recipe Tips
These are our tips for making gluten-free stuffing that is just as alluring as regular stuffing…
- Use the best Gluten-Free white bread you can find. Cut the bread into cubes and toast the cubes in the oven so they hold their shape after you add liquid.
- Amp up the other ingredients. You never realize what a distinctly iconic flavor wheat has, until you stop eating it. In order to not miss the wheat in the Thanksgiving stuffing, you must add more pops of freshness than you might overwise. After all, stuffing is primarily bread, butter, and herbs, so make the butter and herbs count! Dried cranberries are another great distraction. The tangy-sweetness balances the savory flavors.
Gluten Free Stuffing Ingredients
To make the best Gluten Free Thanksgiving Stuffing you will need…
- Gluten-Free White Sandwich Bread – Try a couple different gluten-free sandwich breads before Thanksgiving to determine which one you like best. Use you favorite in the stuffing! (Ava loves Canyon Bakehouse.)
- Butter – Stuffing is meant to be decadent. Do not reduce the butter.
- Sweet onion – Peeled and chopped.
- Celery – Sliced or diced.
- Parsley, Sage, Rosemary and Thyme – It’s hard not to sing this line up, right? Make sure to buy (or pick) fresh herbs.
- Dried cranberries – To add color, tang, and a touch of sweetness.
- Turkey stock – You can also use chicken broth or vegetable broth if you prefer.
- Eggs – To bind the stuffing together.
- Salt and pepper – The bring all the rich flavors forward.
How To Make Gluten-Free Stuffing
- Toast the Bread Cubes. Cut the gluten-free bread into cubes. Spread the cubes out on the baking sheet and toast in the oven until crisp and golden.
- Sauté the Vegetables and Herbs. Meanwhile, chop the onion, celery, and herbs. Sauté the vegetables and fresh herbs in butter to soften.
- Add in the Liquids. Pour in the turkey stock, eggs, and cranberries. Mix well.
- Combine and Toss. Once the bread cubes come out of the oven, pour them in a baking dish. Gently mix the bread cubes with the vegetables and broth until well combined.
- Bake. Cover the dish tightly with foil and bake!
Get The Full (Printable) Gluten-Free Stuffing Recipe Below
Vegetarian or Dairy-Free Thanksgiving Stuffing?
This brilliant stuffing recipe is already gluten-free and meat-free. However, it is made with butter, eggs, and poultry stock. If you need to adjust it further, here are some ideas…
To make Vegetarian Thanksgiving Stuffing, simply replace the turkey stock with vegetable broth.
To make a dairy-free stuffing variation, swap the butter with a vegan butter substitute.
The make a Vegan Thanksgiving Stuffing, substitute vegetable broth for the turkey broth, vegan butter for dairy butter, and vegan egg substitute for the eggs.
You can also use “chai eggs” or “flax eggs” for the eggs in this recipe.
Other Thanksgiving Stuffing Recipe Swaps
If you have an aversion to any of the herbs you can omit them. Yet make sure to use more of the other herbs to create intense herb flavor.
If you do not like dried cranberries, use dried cherries instead.
More Gluten-Free Thanksgiving Recipes
- Pomegranate Cheese Ball
- How To Make Turkey Brine
- Garlic Butter Scalloped Sweet Potatoes
- Prosciutto Wrapped Sweet Potatoes
- Crock Pot Creamed Corn
- Best Mashed Potatoes
- Wild Mushroom Pilaf
- Pomegranate Apple Cranberry Relish
P.S. I have joined up with a bunch of blogger friends for a Friendsgiving Virtual Potluck! Be sure to check the recipes below out for wonderful Friendsgiving and Thanksgiving recipe and craft ideas!
- Baked Brie with Honey & Walnuts from Kelley of Mountain Mama Cooks
- Bacon Ranch Cheese Ball Bites from Nicole of I am a Honey Bee
- Reindeer Bacon Cheddar Cheese Ball from Julie of Julie Blanner
- Sauteed Kale and Brussels Sprout Salad with Cranberries and Walnuts from Shashi of Savory Spin
- Creamy Brussels Sprouts Salad from Faith of An Edible Mosaic
- Savory Vegetable Crisp from Bree of Baked Bree
- Rosemary Lamb Steaks from Danyelle of The Cubicle Chick
- Turkey Pot Pie from Kelly of Eat Picks
- Fried Brussels Sprouts from Erin of The Almond Eater
- Cheesy Horseradish Mashed Potato Casserole from Renee of Kudos Kitchen by Renee
- Cranberry Cream Cheese Dip from April of April Golightly
- Sauteed Garlic-Butter Mushrooms from Linda of Simply Healthyish Recipes
- Easy Cheesy Hash Brown Casserole Recipe from Mel of Adventures of Mel
- Cornbread Stuffing with Chorizo from Isabel of Isabel Eats
- Bacon Brussels Sprouts from Kara of Kara J. Miller
- Crockpot Sweet Potato Casserole from Jennifer of Show Me the Yummy
- Pumpkin Caramelized Onion Gratin from Denise of Chez Us
- Crockpot Mac & Cheese from Leanette Fernandez of Funtastic Life
- Cheesy Brussels Sprouts au Gratin from Rachel Gurk of Rachel Cooks
- Spiced Pumpkin Margarita from Sharon of Cupcakes and Cutlery
- Sourdough Pull Apart Rolls from Erica of Buttered Side Up
- How to Make Homemade Butterhorn Rolls from Mel of Flour on My Fingers
- Sweet Dinner Rolls from Jocelyn of Grandbaby Cakes
- Parker House Rolls from Irvin of Eat the Love
- Sugar Pie from Julie of The Little Kitchen
- Oatmeal Apple Crisp from Julie of Peanut Butter Fingers
- Pumpkin Pie Milkshake from Eden of Sugar and Charm
- Strudel Pastry from Justine of The Typical Mom
- Tahini Hawaij Pumpkin Pie from Amy of What Jew Wanna Eat
- Turkey Cookies from Meaghan of The Decorated Cookie
- Mini Apple Pie Bites from Lynsey of MoscatoMom
- Kabocha squash pie from Hilah of Hilah Cooking
- Pecan Pie Cupcakes from Courtney of Pizzazzerie
- Coconut Cream Pie from Schnelle of Brooklyn Active Mama
- Chocolate chip cheesecake from Jeannette of Hispana Global
- Chocolate Pecan Pie from Kate of I Heart Eating
- Mini Pumpkin Cheesecakes from Chelsea of Someday I’ll Learn
- Cinnamon Apple Crisp from Erica of The Crumby Kitchen
- Turkey Donut Race Cars For Thanksgiving Treats from Theresa of Chewable Structures
Crafts and Centerpieces
- Metallic Pumpkin Luminaries from Amy of As The Bunny Hops
- Easy centerpiece that will stun + party favor from Noelle of Oh Happy Play
Amazing Gluten-Free Stuffing Recipe
- 12 cups Gluten-Free White Sandwich Bread, cut into 1/2 inch cubes (from 1 large loaf, or 2 average loaves)
- 1 cup butter (2 sticks)
- 1 large sweet onion, peeled and chopped
- 1 1/4 cup chopped celery
- 1/4 cup fresh chopped parsley
- 2 tablespoons fresh chopped sage
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped thyme
- 3/4 cup dried cranberries
- 1 1/2 cup turkey stock (or chicken broth)
- 2 large eggs
- Salt and pepper
- Preheat the oven to 400 degrees F. Set out a 9 X 13 inch baking dish, a large rimmed baking sheet, and a large saute pan (or skillet.)
- Cut the gluten-free bread into cubes. Spread the cubes out on the baking sheet and toast in the oven for 8-10 minutes.
- Meanwhile, chop the onion, celery, and herbs. Set the sauté pan over medium heat and add the butter. Once the butter has melted, sauté the onions and celery for 3 minutes to soften.
- Add the fresh herbs and sauté another 1-2 minutes. Then turn off the heat.
- Pour the dried cranberries, and turkey stock into the saute pan. Add 1 1/4 teaspoons salt and 1/2 teaspoon ground black pepper. Stir to combine and lower the temperature. Then stir in the eggs until well combined. (Make sure the mixture is just a little warm before adding the eggs, so they don't cook.)
- Once the bread cubes come out of the oven, pour them in the 9 X 13 inch baking dish. Pour the broth and vegetable mixture over the cubes and toss. Gently mix until well combined. Then spread the stuffing out evenly in the pan.
- Cover the dish tightly with foil, and bake for 30 minutes. If you would like the top to be crispy, you can take the foil off the last 5-8 minutes. Serve warm.
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