The Best Gluten-Free Stuffing! This easy classic gluten-free stuffing recipe is full of flavor and perfect for the holidays!
It's not Thanksgiving dinner without a plate of homemade stuffing and this recipe is the best! This easy homemade gluten-free stuffing has a buttery crisp texture with savory sauteed veggies and fresh herbs. You will never have to opt for a boxed stuffing mix again!
Looking for more delicious gluten-free Thanksgiving side dishes to serve on your holiday table? Check out my savory delicata squash, corn casserole, rosemary roasted potatoes, green bean casserole, and honey-roasted carrots.
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Why You’ll Love this Recipe
- Flavored with fresh herbs, giving this stuffing the best flavor.
- Perfectly crisp - never soggy!
- Super easy to make.
- Perfect for the holidays!
Ingredients
- Gluten-Free Bread: My favorite brand to use is Canyon Bakehouse Mountain White bread. It doesn't matter what type of bread you use, just as long as you have 18-24 ounces.
- Oil: A little olive on the bread helps toast the bread cubes and gives them a great flavor. I love using garlic-infused olive oil.
- Butter: Melted butter helps saute' the vegetables. It may seem like a lot of butter, but trust me, it's necessary. ! It gives this recipe a ton of flavor and helps crisp the bread.
- Onion and Celery: Keeping this recipe classic, onion and celery add texture and flavor.
- Coconut Aminos: Although optional, this adds a delicious flavor and is highly recommended.
- Minced Garlic: Adding minced garlic helps elevate the flavor of the sau·téd vegetables.
- Eggs: The eggs serve as a binder in the stuffing, giving it a custard-like texture.
- Chicken Broth: Chicken broth helps moisten the bread cubes to the perfect consistency. Make sure to add the broth slowly, and look for a low-sodium option.
- Salt, Pepper: The salt can be customized to your liking.
- Dried Basil: You can use fresh or dried for convenience.
- Fresh Herbs: Fresh rosemary, thyme, and sage are what give this holiday stuffing the best flavor!
Instructions
Preheat the oven to 300F. Cut the loaf of bread into ½-inch cubes. Place the cubed bread on a rimmed baking sheet with a drizzle of olive oil. Add a pinch of salt and toss to evenly combine.
Make sure the bread cubes are spread out evenly in a single layer for even baking. Bake, stirring halfway through, for 30 minutes until dry and slightly toasted.
Remove the toasted bread cubes from the oven and set the pan aside. Allow the cubes to cool while preparing the vegetables.
Increase the oven temperature to 350°F.
Brush a 9x13 baking dish with melted butter or olive oil.
In a large skillet on medium-high heat melt 10 tablespoons of unsalted butter. Once melted, stir in the diced onion and celery with ½ teaspoon of salt. Cook until the onions and celery soften, about 12-15 minutes.
Once the vegetables have softened, add in the garlic, coconut aminos, fresh herbs, basil, remaining salt, and black pepper. Cook for another 1-2 minutes, then turn off the heat.
Stir in 1 cup of room temperature chicken stock into the skillet with the vegetables.
In a large mixing bowl, add the dried bread cubes. Pour the onion-celery mixture over the bread crumbs and toss well to coat.
In a separate bowl, whisk together two large eggs and ½ cup of chicken stock. Pour the egg mixture over the bread stirring with a large spatula until the bread is coated and everything is thoroughly combined.
Transfer the mixture to the large baking dish and spread it into an even layer.
Melt the remaining two tablespoons of butter, and pour it over the top of the mixture. Cover the dish with tin foil.
Bake covered for 50 minutes. Uncover and continue to bake for another 5-10 minutes until golden brown and toasted on top.
Garnish with fresh parsley. Serve and enjoy!
Dried Verses Fresh Herbs
If If you are not able to find fresh herbs, use the conversion of 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
Dried herbs tend to have a deeper, spicier flavor than fresh herbs. For that reason, you can not add equal amounts of dried to fresh herbs.
Storage/Make Ahead Instructions
Make-Ahead:
You can prepare part of the recipe one day ahead. Follow the instructions for toasting the gluten-free bread cubes, and sauteeing the vegetables with the herbs. Do not add the chicken stock to the vegetable mixture at this point.
Keep the toasted bread at room temperature and store the celery/onion mixture in the refrigerator until the next day.
When ready to use, pull the vegetables out of the refrigerator bringing, and add the chicken stock. Continue following the recipe as directed and bake.
Storage:
Place aluminum foil over the top of the baking dish or transfer the mixture to an airtight container. Store leftovers in the refrigerator for up to 4 days.
Expert Tips and Variations
- Add the chicken stock slowly - Avoid soggy bread cubes start by first making sure you have at least 18 ounces of bread. Then add the total 2 cups of stock called for in the recipe. After that, add ¼ cup of stock at a time until the stuffing reaches your desired texture. You want the bread cubes to be somewhat moist but not drowning in chicken stock.
- Customize: We like to keep this classic stuffing recipe minimal, but you can certainly customize it to your liking. Add ½ pound of cooked Italian sausage, sauteed mushrooms, leeks, or even sweet apples.
- Dairy-Free: You can easily swap out regular butter for dairy-free butter.
- Vegan: For a vegan option, use vegan butter, no eggs, vegan-friendly bread, and vegetable broth instead of chicken broth.
FAQ
No. Unfortunately, Stove Top stuffing is not gluten-free.
Yes! Feel free to leave out the eggs, and add a bit more chicken stock until you reach the desired texture. The end result with not be as custard-like.
This stuffing gets rather mushy inside a turkey and would not be recommended.
Recipe
The Best Gluten-Free Stuffing
Ingredients
Toasted Bread
- 18-24 ounce loaf gluten-free bread (Canyon Bakehouse Mountain White bread)
- 2 tablespoons olive oil
- pinch salt
Stuffing Mixture
- 12 tablespoons unsalted butter (reserve two tablespoons for the top prior to baking)
- 2 large onions, diced (3 cups)
- 6 large celery ribs (2 cups)
- 1 tablespoon minced garlic
- 2 teaspoons coconut aminos, optional
- 2 large eggs, whisked, at room temperature
- 2½ tablespoons fresh thyme
- 2½ tablespoons fresh rosemary
- 2 tablespoons fresh sage
- 1 teaspoon dried basil
- 1-1½ teaspoons salt, adjust to liking
- ½ teaspoon black pepper
- 1½-2¼ cups chicken broth (start with 1½ total cups and add more as needed)
Instructions
Toast The Bread
- Preheat the oven to 300F. Cut the loaf of bread into ½-inch cubes. Place the cubed bread on a rimmed baking sheet with a drizzle of olive oil. Add a pinch of salt and toss to evenly combine. Make sure the bread cubes are spread out evenly for even baking. Bake for 15 minutes and then stir the bread. Continue baking for another 15 minutes for a total of 30 minutes, or until the cubes are dry and slightly toasted.
- Remove the toasted bread cubes from the oven and set the pan aside. Allow the cubes to cool while preparing the vegetables.Increase the oven temperature to 350°F.Brush a 9x13 baking dish with melted butter or olive oil.
Make The Stuffing
- In a large skillet on medium-high heat melt 10 tablespoons of unsalted butter. Once melted, stir in the diced onion and celery with ½ teaspoon of salt. Cook until the onions and celery soften, about 12-15 minutes.
- Once the vegetables have softened, add in the garlic, coconut aminos, fresh herbs, basil, remaining salt, and black pepper. Cook for another 1-2 minutes, then turn off the heat. Stir in 1 cup of chicken broth into the skillet.
- In a large mixing bowl, add the dried bread cubes. Pour the onion-celery mixture over the bread crumbs and toss well to coat.
- In a separate bowl, whisk together two large eggs and ½ cup of chicken broth. Pour the egg mixture over the toasted bread, stirring with a large spatula, until the bread is coated and everything is thoroughly combined. Add more broth if needed, only a half cup at a time. Each piece of bread should be coated with the egg and broth liquid but not soaked.
- Transfer the mixture to the large baking dish and spread it into an even layer. Melt the remaining two tablespoons of butter, and pour it over the top of the mixture. Cover the dish with tin foil.
- Bake covered for 50 minutes. Uncover and continue to bake for another 5-10 minutes until golden brown and toasted on top. Garnish with fresh parsley. Serve and enjoy!
Notes
- Add the chicken stock slowly - Avoid soggy bread cubes start by first making sure you have at least 18 ounces of bread. Then add the total 2 cups of stock called for in the recipe. After that, add ¼ cup of stock at a time until the stuffing reaches your desired texture. You want the bread cubes to be somewhat moist but not drowning in chicken stock.
- Customize: We like to keep this classic stuffing recipe minimal, but you can certainly customize it to your liking. Add ½ pound of cooked Italian sausage, sauteed mushrooms, leeks, or even sweet apples.
- Dairy-Free: You can easily swap out regular butter for dairy-free butter.
- Vegan: For a vegan option, use vegan butter, no eggs, vegan-friendly bread, and vegetable broth instead of chicken broth.
- Make Ahead: You can prepare part of the recipe one day ahead. Follow the instructions for toasting the gluten-free bread cubes, and sauteeing the vegetables with the herbs. Do not add the chicken stock to the vegetable mixture at this point. Keep the toasted bread at room temperature and store the celery/onion mixture in the refrigerator until the next day. When ready to use, pull the vegetables out of the refrigerator bringing, and add the chicken stock. Continue following the recipe as directed and bake.
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