I don’t know why I only make stuffing once a year for Thanksgiving because it is so delicious and makes a fun side dish that can be enjoyed year round. This is my recipe for a savory sage and mushroom gluten-free stuffing. It’s delicious and fun to eat with turkey and gravy, or even with a roasted chicken or savory beef brisket. This post contains affiliate links. Please see my disclosures.
Much of the traditional Thanksgiving menu is naturally gluten free. The turkey, mashed potatoes, yams and greenbeans, all gluten free.
However, there are two items that are inherently full of gluten: (1) the dinner rolls and (2) the stuffing.
I’m not talking about mastering stuffing from a box. Boring! I’m talking about learning how to make homemade stuffing with the gluten-free bread you love most and filling it with savory mushroom and sage flavors. Oh how I can taste Thanksgiving already!
Use the Bread You Love Most
I have learned that gluten-free bread is as polarizing as politics. Everyone has their favorite bread brand, and this is why I encourage you to use the gluten-free bread brand you love most.
I have tested this recipe with two store-bought gluten-free bread brands: Canyon Bakehouse Ancient Grain Bread and Schar Gluten-Free Artisan Baker 10 Grains & Seeds Bread.
I enjoy both brands and both worked beautifully in this recipe. This is why I insist on you using the bread brand that makes you most happy or that you have on hand.
You’ll need the bread to be slightly stale for making stuffing. If you have old gluten-free bread that is about to turn stale, use it up and make this stuffing recipe.
If you have fresh gluten-free bread, take the bread out of the packaging and place it in a single layer on a baking sheet overnight.
In the morning, lightly toast the bread in a 300º F oven for 15-25 minutes. Watch the bread carefully. You want it to be slightly browned (toasted) but not burned.
Cut the stale bread into bite-sized cubes and set aside. You are now ready to make your savory stuffing.
I typically use an entire loaf of bread, although the amount in each loaf can vary. As a general rule of thumb, use about 15 slices of bread.
Cook Stuffing Add-Ins
Before assembling your stuffing, saute your vegetables in a large pan over medium high heat. Add a little vegetable oil or butter to the pan and when the oil is hot, add the mushrooms, onions, and celery.
When the vegetables have cooked down, about 5-6 minutes, add sage, rosemary and salt. Turn off heat.
Assemble the Stuffing
In a large bowl, combine the toasted, slightly stale cubed bread and vegetables. Mix together gently, then slowly add 1.5 cups of chicken broth all while gently mixing the ingredients together.
Do not pour the broth over the bread in one spot as it will make that spot soggy. You want to evenly pour it over all the ingredients while mixing simultaneously.
Add the tossed mixture to a lightly greased 9×13″ standard casserole dish and gently press down on the mixture.
Cover the dish with foil and bake the stuffing for 35 minutes. After 35 minutes, remove the foil cover and bake for 10-20 more minutes until the top browns and is slightly crispy.
Serve and Enjoy
Serve the stuffing as a showpiece on your Thanksgiving table or enjoy it as a fun side dish year round.
I enjoy smothering my stuffing with plenty of gravy. The best gravy will come from the turkey drippings, but you can also use this certified gluten-free gravy mix in a pinch. It’s delicious.
I hope you enjoy this savory gluten-free stuffing recipe as much as I do. I’m craving it right now and guess what, I have a whole casserole dish of it calling my name. Lucky me!
Other Thanksgiving Recipes
Getting ready for a gluten-free Thanksgiving feast? Try these delicious tried-and-true gluten-free recipes:
- Pull Apart Gluten-Free Dinner Rolls
- The BEST Gluten-Free Apple Pie Recipe
- Amazing Gluten-Free Pumpkin Pie Recipe
- Delicious Thanksgiving Cranberry Sauce Recipe
- Fun Gluten-Free Carrot Souffle
Savory Gluten-Free Stuffing
- 1 loaf gluten-free bread – see notes
- 1-2 tbsp avocado oil or vegetable oil
- 8-10 oz portobello mushrooms chopped
- 1 medium onion diced
- 4 celery stalks chopped
- 3 tbsp fresh sage chopped
- 1 tsp dried rosemary
- 1 tsp Kosher salt
- 1.5 cups gluten-free chicken broth
To Make Bread Stale
- Preheat oven to 300º F. Put bread slices on a baking sheet and place in oven to toast for about 20-30 minutes until lightly browned and hardened. Remove from oven, cool, and cut into small cubes. Set aside.
To Make the Stuffing
- Turn oven up to 350º F. Lightly grease a 9×13" casserole baking dish.
- In a large saucepan over medium high heat, heat oil, then add mushrooms, onions and celery and saute for 6-8 minutes until vegetables are softened. Remove from heat.
- In a large bowl, gently fold together vegetable mixture, bread cubes, sage, rosemary and salt, then add chicken broth to mixture slowly, careful not to soak any one part of the stuffing. Continue folding mixture and adding chicken broth until everything is well combined.
- Add mixture to casserole dish, cover pan with foil, and place it in the oven to bake for 35 minutes.
- Remove foil and continue to bake for 10-15 minutes or until mixture is slightly browned and crispy on top.