I don’t know why I only make stuffing once a year for Thanksgiving. It’s so delicious and deserves to be enjoyed year round. This is my recipe for a savory sage and mushroom gluten-free stuffing and it’s better than any Stove Top stuffing you’d find in a box (NOTE: Stove Top does not make a 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, cranberry sauce, yams and green beans, all can easily be made gluten free.
However, there are two items that are inherently full of gluten: (1) the dinner rolls and (2) the stuffing.
I grew up with Stove Top stuffing from a box, which unfortunately, is not gluten free. Stove Top does not make a gluten-free stuffing. Hopefully one day there will be a gluten-free Stove Top stuffing, but until then, my homemade stuffing recipe will have to do (and it tastes way better anyway!).
Today I’m going to help you make your own gluten-free stuffing with your choice of gluten-free bread and savory mushroom and sage flavors.
But before I share my recipe, I want to first share with you the different brands of stuffing you can buy, in case you’re looking for a shortcut stuffing this holiday season.
Gluten-Free Stuffing Mixes
If you’re not into making your own homemade gluten-free stuffing (although I think you should try it because there is a huge taste difference), there are a few brands of gluten-free stuffing mixes you can buy.
- Aleia’s Gluten-Free Savory Stuffing
- Live GFree Gluten-Free Stuffing Mix
- Olivia’s Gluten-Free Stuffing
- Three Baker’s Gluten-Free Herb Seasoned Whole Grain Cubed Stuffing
- Trader Joe’s Gluten-Free Stuffing Mix
Remember, Stove Top does not make a gluten-free stuffing, although maybe one day it will. And if it does, I hope the company gets it better than the alternatives on the market.
Also, please note that I’ve tried several of these brands and had lackluster results. I found the stuffing to be mushy and not very flavorful; whereas good stuffing, to me, is cubed and intact.
Below I’ll show you how to make your own homemade, better than Stove Top [gluten-free] stuffing, and that all starts with selecting the right bread for the job.
Use the Bread You Love Most
I’ve 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 gluten-free 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 (I used mushrooms, onions and celery, but you could add other vegetables too) 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 with the sauteed vegetables. Fold together gently, then slowly add 1.5 cups of chicken broth all while gently mixing the ingredients together. Do not aggressively mix the stuff as you want the cubes of bread to stay intact.
Also, do not pour the broth over the bread in one spot as it will make that one spot soggy. Try to evenly pour the broth over all the ingredients while gently 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 also found tasty gluten-free gravy at Trader Joe’s.
I hope you enjoy this savory gluten-free stuffing recipe as much as I do. You’ll enjoy the taste of a traditional Stove Top stuffing Thanksgiving, but even better and without the gluten, of course. Enjoy!
More GF 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 (such a great addition to any Thanksgiving meal)
- The BEST Gluten-Free Apple Pie Recipe (what would Thanksgiving be without apple pie?)
- Amazing Gluten-Free Pumpkin Pie Recipe (super tasty – a must!)
- Delicious Thanksgiving Cranberry Sauce Recipe (super easy and better than the canned stuff)
- Baked Brie with Walnuts, Pomegranates and Honey (great Thanksgiving appetizer!)
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 Your 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.