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!

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 50

Bread Toasting Time 30

Total Time 1 45

Servings people

Calories 379kcal

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.

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 the minced garlic, coconut aminos, fresh herbs, dried basil, remaining 1 teaspoon of salt (adjusting to taste), and black pepper. Cook for another 1–2 minutes. Then, turn off the heat and stir in 1 cup of chicken broth.
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 prepared 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 to 10 minutes until the top is golden brown and toasted. (Optionally, broil for 1-2 minutes for extra color). Garnish with fresh parsley, then serve and enjoy!

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.

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 and add the chicken stock. Continue following the recipe as directed and bake.