How to Make Gluten-Free Stuffing for Thanksgiving

Gluten-Free Stuffing is easy to make! Follow these simple steps and your stuffing will be the star of your holiday meal.

Here’s how to make a simple and flavorful gluten-free stuffing. Remember to use a gluten-free turkey or chicken stock.

How to Make Gluten-Free Stuffing: Step by Step

Here’s the low down on how to make gluten-free stuffing. Full recipe below. (and lots of explanation in between.)

1. Bake or buy a loaf of gluten-free bread. If the loaves are small, you’ll need two.
2. Cut bread into cubes and toast. Drying the bread before you make stuffing makes for a nice stuffing that isn’t soggy.
3. Cook the vegetables. Onions and celery bring lots of flavor. I like to cook them in butter. If you’re dairy-free, use olive oil or a dairy-free buttery spread.
4. Combine everything. Stir the bread together with the cooked meat and vegetables. It’s ok if some of the bread breaks apart at this stage.
5. Add the broth in stages. Don’t dump all the broth in at one time. Different gluten-free bread soak up the broth differently. You want to allow the bread to absorb the liquid after each addition.
6. Transfer the stuffing to a baking pan. Cover you pan with foil and bake for about 30 minutes. Remove foil and return pan to the oven until golden brown, about 15 minutes. If you prepared your stuffing the night before Thanksgiving, reheat it before serving until warm in a 325°F oven.

Print

Gluten-Free Stuffing

Classic bread stuffing made gluten-free.

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 6

Author GlutenFreeBaking.com

Ingredients

• 1 loaf gluten-free bread, cut into bite-size cubes (8-9 cups)
• 6 tablespoons butter
• 2 cups chopped celery (about 4 large stalks)
• 2 cups chopped onion (about 1 large onion)
• 2 tablespoons minced garlic (about four cloves)
• 1 ½ teaspoons dried basil
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon ground sage
• ½ teaspoon dried thyme leaves
• ½ teaspoon freshly ground black pepper
• 4 cups gluten-free turkey, chicken, or vegetable stock, divided (32 ounces; 900 grams)

Instructions

1. Preheat oven to 325℉.

   Divide bread cubes between two large baking sheets. Toast until bread is golden brown and dry, about 30 minutes. Remove pans from oven and allow bread to cool.

2. In a large sauté pan, melt butter. Add celery. Cook until celery just begins to soften, stirring frequently, about two minutes. Add onion. Cook for two minutes, continue to stir frequently. Add garlic, herbs, salt, and pepper. Cook until celery and onions are soft and aromatic.

3. Place the toasted brea and vegetables in a large bowl. Stir everything together.

4. Pour about two cups of the broth over the bread. Stir until cubes absorb the broth. This takes a minute. Add an additional cup of broth. Continue to stir until broth is absorbed. If bread seems dry, add final cup of broth. (Bread cubes should be moist but not soggy. It’s okay it the some of the cubes fall apart. This is normal.)

5. Cover pan with aluminum foil and bake in a 325 °F oven until warm, about 30 minutes. Remove foil and return pan to the oven and bake until golden brown, about five minutes.