This classic homemade gluten-free stuffing recipe will become your go-to favorite for a delicious Thanksgiving side dish. This recipe makes the most moist, delicious, and flavorful stuffing that is also easy to prepare for the holidays.
Don't skip stuffing this Thanksgiving just because you're gluten-free. Trust me, gluten-free stuffing exists, and it's unbelievably delicious!
This stuffing is just as satisfying as the traditional version, made with gluten-free bread, savory herbs, sausage, and flavorful vegetables. It's the perfect accompaniment to your roasted turkey and will have everyone at the table asking for seconds.
This recipe has been a must-have around our Thanksgiving table for years, along with green bean casserole, gluten-free cornbread, scalloped potatoes, cranberry orange sauce, sweet potato casserole, and gf pumpkin pie.
Now, you can share this recipe with your family and loved ones this holiday season and for many years.
Is Stuffing Gluten-free?
Not all stuffing is gluten-free. Typically, traditional stuffing is made with wheat-containing bread. The only way stuffing is gluten-free is if it's crafted with gluten-free bread and all other ingredients are also gluten-free. Always double-check that the stuffing aligns with your gluten-free diet before enjoying it.
- Gluten-free bread: This gluten-free stuffing recipe does NOT use store-bought dried bread cubes. You want to use fresh gluten-free bread. You can use your favorite homemade gluten-free bread or store-bought. I like to use Canyon Bakehouse country white or mountain white bread to make this recipe.
- Vegetables: This stuffing uses a classic combination of yellow onions, mushrooms, celery, and carrots. If you prefer, you can use the traditional combination of just onions and celery. I like that the four veggies create a nice balance of flavors and textures in the stuffing. If you don't want to add one of them, feel free to leave it out.
- Ground Sausage: The sausage makes this a gluten-free sausage stuffing. If you want to make this without or substitute a vegan alternative and make it vegetarian, you can do that.
- Stock: I tend to use bone broth for making stuffing. It has the most flavor. You can also use any chicken or vegetable stock that you prefer. Make sure to read the labels for your stock since not all broths and stocks are gluten-free.
- Eggs: Adding the eggs helps to hold everything together. If you can't have eggs, leave them out and add more stock as needed. You will also want to make sure you are using egg-free bread. I know that both Katz and Schar brands make gluten-free and egg-free bread. Be sure to use their deli-style bread to make this gluten-free stuffing recipe.
- Olive Oil: Using olive oil adds a rich and flavorful element to the recipe.
- Butter: The butter is the only added dairy to this gluten-free stuffing. If you want dairy-free stuffing, use a dairy-free alternative instead of butter. You will also want to ensure that the bread you use is dairy-free. (The Canyon Bakehouse breads are dairy-free.)
- Garlic: Adds a savory flavor to the gluten-free stuffing.
- Spices: You'll need salt, pepper, sage, and thyme.
How to Make Easy Gluten-Free Stuffing?
Step 1. Cook the sausage (if using) and saute the vegetables
- Brown the sausage in a pan.
- Add the butter to the sausage.
- Combine the chopped vegetables with the butter and sausage.
- Saute the mixture until the vegetables have softened.
Step 2. Assemble the stuffing
- Cube and lightly toast the gluten-free bread.
- In a bowl, mix the eggs and stock.
- Combine the toasted gluten-free bread with the sausage and vegetable mixture.
- Pour the stock and egg mixture over the bread and vegetables, then lightly toss.
Step 3. Bake the stuffing
- Transfer the stuffing to a baking dish.
- Cover the dish with foil and bake for 45 minutes at 350ºF.
- Uncover and bake for an additional 15 minutes.
Gluten-free Bread Stuffing is ready to be served.
Add dried fruit: You can mix in dried cranberries or apricots when assembling the stuffing.
Make it dairy-free: Replace butter with olive oil or a plant-based alternative. Be sure to also use dairy-free bread.
Tips For Best Gluten-Free Stuffing
- Don't use dried gluten-free bread cubes- Brands like Aleia's, Three Bakers, and places like Trader Joe's make gluten-free stuffing mixes, but you will get different results. Those pieces of bread have been dried out so much that the bread almost disintegrates once you try to make it into actual stuffing.
- Cut the gluten-free bread into equal pieces- For the best texture results, cutting the gluten-free bread into about half an inch pieces before toasting the bread makes the best gluten-free stuffing.
- Don't over-toast the bread- I place the bread into a 35-degree oven for about 15-20 minutes, flipping half way through. You want the bread toasted but not crumbly.
- Chop the vegetables smaller than the bread- This might be a given, but make sure you cut the vegetables smaller than the bread. The vegetables and the sausage come together with the egg and stock, pulling the gluten-free bread in to make them into delicious stuffing. If the pieces are more significant, the stuffing won't hold together and will be pieces of bread scattered with vegetables.
- Taste test- It might sound odd, but flavors can become overpowering or lost when it comes to dishes like stuffing. Making sure your spices are where you want them to be as you assemble them can make a difference in the final results.
- Wetter or dryer gluten-free stuffing- If you like a softer, wetter stuffing resembling stove top stuffing, you'll want to increase the stock to 2 ½ cups. If you like your stock a little drier, you can reduce the stock to 1 ¾ cups.
- Be careful mixing the egg and stock mixture with the gluten-free bread and vegetables- Gluten-free bread breaks down quickly. You want to make sure to fold the two together gently. If your bread is falling apart, stop stirring and transfer it to a baking dish. Once in the baking dish, you can finish adding the stock and egg mixture where it's needed to mix the stuffing.
- Bake covered and then uncovered.- Baking the stuffing first covered allows the stuffing to come together and cook evenly without drying out.
Can I Make Gluten-Free Stuffing Ahead of Time?
While I don't completely recommend making this gluten-free stuffing completely ahead of time, there are some things you can do prep that will make it come together faster the day you make it.
- Prep the bread- Let the gluten-free bread dry overnight at room temperature. You can even toast it a day or two ahead of time.
- Make the sausage and vegetable filling- You can cook the ground sausage with the vegetables ahead of time. Just let them cool and store them in a container in the fridge for up to three days ahead of time.
- Then, you must mix everything with the eggs and stock the day you want to bake the stuffing.
How to Store Leftovers?
To me, there is nothing better than Thanksgiving leftovers. Luckily, leftovers of this gluten-free stuffing can be stored in an airtight container in the fridge for 3-4 days.
To reheat: Place it in a 350-degree oven for about 15-20 minutes or until warmed through. You can also reheat the stuffing in the microwave. You can also reheat in the air fryer if you are reheating small portions.
What to Serve With Gluten-Free Stuffing?
This gluten-free stuffing recipe is always on our Thanksgiving table for dinner alongside some of our other favorites, like my gluten-free green bean casserole with crispy gluten-free fried onions. There is no wrong way to serve delicious stuffing.
Making Stuffing for a Crowd
This gluten-free stuffing recipe makes enough for one 9x13 baking dish or nine servings. You can easily double this recipe if you want to make gluten-free stuffing for a larger crowd.
While it won't matter, doubling and cooking the sausage and vegetables together. I suggest mixing separately so you do not overmix the stuffing and have the gluten-free bread fall apart.
From a delicious gluten-free Thanksgiving to your everyday dinner table, these gluten-free side dishes are always a hit.
Easy Classic Gluten-free Stuffing
- 1 15 Ounce Loaf of Gluten-free Bread I recommend Canyon Bakehouse country white bread.
- 2 Tablespoons Olive Oil
- 1-2 Cups Ground Sausage Leave out for vegetarian stuffing
- 2 Tablespoons Butter See notes for dairy-free
- 1 ½ Cups Carrots Small diced
- 1 ½ Cups Celery Small diced
- 1 ½ Cups Mushrooms Small diced
- 1 Medium Onion Small diced
- 2 Teaspoons Salt
- 1 ½ Teaspoons Pepper
- 1 Teaspoon Sage
- ½ Teaspoon Thyme
- 2 Cups Chicken Stock
- 2 Large Eggs See notes for egg-free
Toast the bread
- Preheat the oven to 350ºF.
- Cut the loaf of gluten-free bread into pieces about ½ inch in size. Transfer the cut bread to a baking sheet and drizzle the bread with the olive oil.1 15 Ounce Loaf of Gluten-free Bread
- Bake the bread in the preheated oven for about 15-20 minutes, flipping halfway through. Bake until the bread is lightly toasted.
- Remove the toasted bread from the oven and let it cool.
Prepare the sausage and veggies
- In a large skillet, brown the sausage over medium heat until it is cooked through.1-2 Cups Ground Sausage
- Once the sausage is cooked, add the butter to the sausage and let it melt.2 Tablespoons Butter
- Add the diced vegetables to the sausage and continue to cook until the vegetables have started to soften.1 ½ Cups Carrots, 1 ½ Cups Celery, 1 ½ Cups Mushrooms, 1 Medium Onion
- Add the spices (salt, pepper, sage, and thyme) to the sausage and vegetables.2 Teaspoons Salt, 1 ½ Teaspoons Pepper, 1 Teaspoon Sage, ½ Teaspoon Thyme
- Set the sausage and vegetable mixture aside.
Make the stuffing
- In a small bowl, mix the chicken stock and eggs together and whisk until you can no longer see the eggs. The stock will look cloudy.2 Cups Chicken Stock, 2 Large Eggs
- In a large mixing bowl, gently fold the toasted gluten-free bread with the sausage and vegetable mixture.
- Slowly pour the stock and egg mixture into the bread mixture and fold to coat.
- Transfer the stuffing mix to a baking dish.
- Cover the baking dish with foil and bake covered for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 15 minutes.
- Let the stuffing cool slightly before serving.