Gluten-Free and dairy-free Stuffing, simple to make and bursting with flavor! This classic recipe is a holiday favorite!
It's not Thanksgiving without a plate of stuffing, and homemade stuffing is the best! This recipe is simple to make, ready in under an hour. Crisp texture, never soggy, with seasonal herbs sage and thyme, which is perfect for the holidays. You will never have to opt for a boxed stuffing mix again!
Ingredients in Gluten-Free Stuffing
This recipe is simple with only a handful of ingredients. You will notice there's no celery in this recipe but feel free to add ½ - 1 cup of celery with the onion. Just increase the butter to ¼ cup.
- Gluten-Free Bread: My favorite brand to use is Udis
- Butter: You can use Earth Balance dairy-free butter or regular unsalted butter.
- Onion: Provides both texture and flavor
- Leeks: Gives a stronger onion flavor.
- Minced Garlic: Provides flavor
- Eggs: Helps to bind
- Chicken Broth: Helps to soften the bread
- Coconut Aminos: Helps provide flavor
- Seasonings: I use a variety of fresh and dried herbs
How to Make Gluten-Free Stuffing
- Preheat the oven to 300°F. Grease a 3-quart casserole dish, or a 9x13 baking dish and set to the side.
- Cut the gluten-free sandwich bread into medium-sized cubes
- Place the cubes of bread on a lined baking sheet, and bake in the oven for 30 minutes or until toasted. Turn every 10 minutes.
- Sauté the onion, leeks, and butter for 10 minutes, then add the minced garlic.
- Add the herbs, seasonings, and coconut aminos to the pan. Continue to cook for another 2 minutes.
- Place the toasted bread cubes in a large bowl, then pour the onion and herb mixture over the top of the bread.
- Whisk together to large eggs and pour over the top of the bread mixture.
- Heat the chicken broth in the microwave for 30 seconds, then pour the broth over the egg mixture.
- Stir the mixture until evenly combined.
- Pour the mixture into the casserole dish and cover with a lid. Bake for 30 minutes.
- Remove the lid and bake for another 10-15 minutes or until toasted on the top.
- Serve and enjoy!
Gluten-Free Stuffing Variations
- Add 1 cup of chopped celery instead of leeks.
- Add ½ pound of spicy sausage.
- Add mushrooms.
- Add additional herbs or seasonings like rosemary, onion powder, or marjoram.
- Vegan substitutes: skip the eggs, choose vegetable broth over chicken broth, and look for vegan bread.
Lots of variety to this recipe, although we tend to stick to the basics. I hope you enjoy this gluten and dairy-free version!
For More Tasty Recipes:
- Gluten-Free Corn Casserole (Dairy-Free Option)
- Gluten-Free Green Bean Casserole (Dairy-Free)
- Roasted Kabocha Squash
- Brown Butter Mashed White Sweet Potatoes
- Honey Roasted Rainbow Carrots
- Gluten-Free Rosemary Roasted Potatoes
Gluten-Free Stuffing (Dairy-Free)
- 1 12-14 ounce loaf gluten-free bread sliced into small cubes
- ¼ cup dairy-free butter
- 1 large onion, chopped 1½ cups
- 1 large leek, chopped (or celery rib) 1 cup
- 1 teaspoon minced garlic
- 2 teaspoon coconut aminos
- 2 large eggs, whisked
- 1 tablespoon fresh thyme
- 1 tablespoon fresh sage
- 1 teaspoon dried basil
- 1 teaspoon salt adjust to liking
- ¼ teaspoon pepper
- 1½ cups chicken broth
- Preheat the oven to 300°F. Grease a 3-quart casserole dish, or a 9x13 baking dish. Set aside.
- Cut the gluten-free bread loaf into small cubes, then place the cubes onto a fully lined baking sheet. Bake for 30 minutes or until the bread is lightly toasted, stirring the bread every 10 minutes.
- Once the cubes are toasted, remove the bread from the oven and set it to the side. Increase the oven temperature to 375°F.
- Add the butter, leeks, and onion to a medium-sized skillet and sauté over medium-low heat until tender, about 10 minutes.
- Add the minced garlic, coconut aminos, fresh thyme, fresh sage, salt, pepper, and dried basil to the pan. Stir into fully incorporated, cooking another 1-2 minutes.
- In a small bowl, whisk your two large eggs. Set to the side.
- In a large bowl add the toasted bread. Pour the onion mixture and whisked eggs over the top of the bread.
- Heat the chicken broth in the microwave for 30 seconds then pour the broth over the top of the onion and bread mixture. Stir the bread cubes until fully coated, then transfer the stuffing to the casserole dish.
- Cover the dish and bake for 30 minutes. After 30 minutes remove the lid and bake an additional 10- 15 minutes uncovered, or until the bread is toasted on top.
- Remove from the oven and allow to sit for 15 minutes before serving.
- Store in the refrigerator for up to 5 days.