Easy Classic Gluten-free Stuffing
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.
Ingredients
- 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
Instructions
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.
Notes
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 won't get the same 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, I find 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- You want the bread toasted but not crumbly.
Chop 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 larger, the stuffing won't hold together and will just be pieces of bread scattered with vegetables.
Wetter or dryer gluten-free stuffing- If you like a softer, wetter stuffing that resembles stove top stuffing, then 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.
Nutrition
Calories: 182kcalCarbohydrates: 6gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 68mgSodium: 819mgPotassium: 320mgFiber: 1gSugar: 3gVitamin A: 3806IUVitamin C: 3mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!