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The Best Gluten-Free Stuffing

The Best Gluten-Free Stuffing! This easy classic gluten-free stuffing recipe is full of flavor and perfect for the holidays!
Course Side Dish
Cuisine American
Diet Gluten Free
Prep Time 25 minutes
Cook Time 50 minutes
Bread Toasting Time 30 minutes
Total Time 1 hour 45 minutes
Servings 8 people
Calories 379kcal

Ingredients

Toasted Bread

  • 18-24 ounce loaf gluten-free bread (Canyon Bakehouse Mountain White bread)
  • 2 tablespoons olive oil
  • pinch salt

Stuffing Mixture

  • 8 tablespoons unsalted butter
  • 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
  • tablespoons fresh thyme
  • tablespoons fresh rosemary
  • 2 tablespoons fresh sage
  • 1 teaspoon dried basil
  • 1-1½ teaspoons salt, adjust to liking
  • ½ teaspoon black pepper
  • 1-2 cups chicken broth (start with 1 cup 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 8 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. 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 quarter of a 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. 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. Start with 1 cup of stock, then 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.

Nutrition

Serving: 0.5cup | Calories: 379kcal | Carbohydrates: 33g | Protein: 8g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 568mg | Potassium: 193mg | Fiber: 3g | Sugar: 5g | Vitamin A: 732IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 3mg