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I love Thanksgiving. There are so many good foods to eat on this festive day.
While many of the Thanksgiving dishes are easily made gluten-free – like the turkey, mashed potatoes, yams and green beans – the one item that behooves us gluten-free folk is the stuffing. Yep, that dang stuffing is hard to get right when you’re gluten-free.
The good news is, however, if you find a gluten-free bread, you can easily make a delicious gluten-free stuffing recipe that rivals regular stuffing.
For the purposes of this gluten-free stuffing recipe, I used a loaf of Schar Gluten-Free Artisan Baker 10 Grains & Seeds Bread that I had sitting in my pantry for a few weeks. Schar sent it to me a while ago for a promotion they were running and guess what, it was still good!
I don’t eat a lot of bread (here’s why), but I thought the Schar bread (alone) tasted fine, it just needed a little heat and butter to shine. Unfortunately, my kids didn’t love it (too many seeds). It contains pumpkin seeds, flax seeds, sunflower seeds, and chia seeds along with a slew of ancient grains. Yummy, right? What do my kids know about good bread?!?
While this bread has a healthy vibe, remember, it’s still bread, it still spikes your blood sugar, and it still should be consumed in moderation. (OK, that’s my public service nutrition message for the day.)
But for Thanksgiving, bread is fine. It’s celebratory, traditional and it’s important to experience the joy of food during special time with friends (otherwise you’ll feel sad and deprived).
And I’m happy to report that the Schar 10 Grains and Seeds bread worked beautifully in this gluten-free stuffing recipe.
Alternatively, you can use any bread of choice – it’s up to you.
If, for example, you have a loaf of gluten-free bread in your house, you simply put it in your oven (300 degrees) for 15-25 minutes to toast and harden it. Even better, if you have bread that is old and stale laying around, you can use that instead. (Please note, if your bread is really hard, you may need to add a little extra chicken broth.)
All the other ingredients are naturally gluten-free – the butter, mushrooms, onion, celery and sage. (Always check your chicken broth to ensure it’s gluten-free too – why some brands put gluten in their broth is beyond my comprehension, but that is a rant for another day).
Once you bake it up, you’ll end up with this delicious gluten-free stuffing masterpiece! Warning, your house is going to smell incredible too…
So if you’re asked to bring a dish to your Thanksgiving feast, offer to bring the stuffing. No one will know it’s gluten-free and if they do, they won’t mind it. (And if you want to use the bread I used, you can get it here.)
Related Recipe: Grown Up Gluten-Free Grilled Cheese Sandwich with Schar Bread
I hope you enjoy this savory gluten-free stuffing recipe as much as me. In fact, I’m craving some right now and guess what, I have a whole casserole dish of it calling my name. Lucky me!
PS: Don’t just make this gluten-free stuffing recipe for Thanksgiving. It’s a great addition to any festive meal!
Other Thanksgiving Recipes
Getting ready for a gluten-free Thanksgiving feast? Try these delicious tried-and-true gluten-free recipes:
- 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 (13.6 oz) - I used Schar's Gluten-Free Artisan Baker 10 Grains & Seeds Bread
- 1/2 cup butter (1 stick)
- 8-10 oz. portobello mushrooms, chopped
- 1 medium onion, diced
- 4 celery stalks, diced
- 3 Tbsp. fresh sage, chopped
- 1 tsp. dried rosemary
- 1 tsp. Kosher salt
- 1 cup chicken broth (make sure it's GF)
- Put bread slices on a baking sheet and place in 300 degree oven for about 20-30 minutes until toasted. Remove from oven, cool, and cut into small cubes. Set aside.
- Preheat oven to 350 degrees.
- In a large saucepan over medium high heat, melt butter, then add mushrooms and saute for 5-6 minutes until liquid has cooked off.
- Add onions and saute for another 4 minutes, then add celery and continue to saute for 5-6 minutes longer until all vegetables are softened by not soggy. Remove from heat.
- In a large bowl, gently fold together vegetable mixture, bread cubes, sage, rosemary and salt.
- 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.
- Lightly grease a 9x9" baking pan, then add stuffing mixture.
- Cover pan with foil and place in oven for 35 minutes.
- Remove foil and continue to bake for 15 minutes or until mixture is slightly browned and crispy on top.