This easy gluten-free stuffing for Thanksgiving is so delicious that it deserves to be eaten year-round. My savory recipe is made with mushrooms, onions, celery, and fresh herbs and is free from gluten, a protein found in wheat, rye, and barley. 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, sweet potato casserole, and green beans can easily be made gluten-free with little fuss.
However, two items on the Thanksgiving table are inherently full of gluten: (1) the dinner rolls and (2) the stuffing.
I’ve created pull-apart gluten-free dinner rolls that are outstanding for Thanksgiving when prepared fresh and warm, and today, I’m sharing this classic gluten-free stuffing that you can quickly make homemade and enjoy on Thanksgiving day.
Gluten-Free Stuffing Mixes
Before I share my easy gluten-free stuffing recipe, if you want to make stuffing without the fuss, you can use any of these gluten-free stuffing mixes instead:
- 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
Please note that Stove Top does not make a gluten-free stuffing mix.
For what it’s worth, I’ve tried several boxed stuffing mixes and didn’t care for any of them. They all came out mushy and flavorless, which inspired me to create homemade gluten-free stuffing instead. The best stuffing will always be homemade.
The Best Bread for Stuffing
Gluten-free bread is as divisive as politics, and I recognize that everyone has their favorite brand. That’s why, for this recipe, I encourage you to use the gluten-free sandwich bread you love most for the best results.
I have tested this recipe with two store-bought gluten-free bread brands: Canyon Bakehouse Ancient Grain Bread and Schar Gluten-Free Artisan Baker Multigrain Bread. I enjoy both brands, and both worked beautifully in this recipe.
Of course, you don’t want soft bread for this recipe, so you’ll need to make the bread slightly stale before making this stuffing. To do this, either use old gluten-free bread you have lying around or remove fresh gluten-free bread from its packaging and leave it out overnight in a single layer on a baking sheet.
Depending on the brand, I typically use an entire loaf of bread, which is about 18 ounces or 15 slices.
In the morning, lightly toast the bread in a 300º F oven for 15-25 minutes. Watch the bread carefully. You want to see slightly toasted and lightly browned bread, not burned. Cut the bread into bite-sized cubes and set aside using a sharp knife.
Before assembling your stuffing, sauté the vegetables in a large skillet pan over medium-high heat with one tablespoon of vegetable oil.
I used mushrooms, onions, and celery, but you could add or swap any of these vegetables for other vegetables of your liking.
Once the vegetables have cooked down, about 5-6 minutes, add salt and fresh herbs, including sage and rosemary. Remove from the heat and set aside.
Assemble the Stuffing
Combine the stale bread cubes in a large bowl with the cooled vegetables. Fold the mixture gently, careful not to turn the bread croutons into mush.
Slowly add 1½ cups of chicken broth, all while gently folding the ingredients. Again, do not aggressively mix the stuffing. You want the bread cubes to stay intact.
Also, do not pour the broth over the bread in one spot, as it will make that one spot soggy. Evenly pour the broth over all the ingredients while folding simultaneously.
Add the mixture to a lightly greased 9×13″ standard casserole dish and gently press down on the mixture to form an even layer.
Cover the dish with foil and bake it for 35 minutes at 350º. After 35 minutes, remove the foil cover and bake for an additional 10-20 minutes until the top browns and crisps.
Serve and Enjoy
Serve this tasty, savory stuffing warm or at room temperature. It looks beautiful on your Thanksgiving table and can be enjoyed year-round, too.
I enjoy smothering my stuffing with plenty of gravy. The best gravy will come from the turkey drippings, but you could also use any gluten-free gravy mix you like.
I hope you enjoy this easy gluten-free stuffing recipe as much as I do. You’ll find it’s reminiscent of traditional Stove Top stuffing but better, and, of course, it’s gluten-free!
Add a Touch of Sweetness: If you enjoy a touch of sweetness in your stuffing, you could add raisins to your mixture. I recommend hydrating (soaking) the raisins in warm water for 20 minutes before folding them into your stuffing mixture.
Vegetables: I used mushrooms, onions, and celery, but you could use zucchini, bell peppers, or another vegetable. Some people add cooked sausage (Italian sausage) to their stuffing, too.
Chicken Broth: Not all chicken broth (or vegetable broth) is gluten-free. Look for brands labeled gluten-free. I use Kirkland Chicken Broth from Costco. Swanson’s and Trader Joe’s also carry gluten-free chicken broth. Read labels carefully.
Adjust Broth Amount: To ensure the stuffing is moist, you may need to add more broth. Some breads may soak up the broth more than others. Also, gluten-free bread slices vary in size depending on the brand you use. Add more chicken broth if your stuffing mixture looks like it needs it. You want just enough for the stuffing to cook up moist in the center but crispy on the top. No one likes soggy stuffing, so be careful not to go overboard.
Dried vs. Fresh Herbs: You can use fresh or dried herbs. You can typically find fresh sage and rosemary at the grocery store around the Thanksgiving and Christmas holidays. But if you can’t find them, using dried herbs is okay.
Leftovers: Store leftovers in an airtight container in your fridge. I recommend reheating the stuffing in the oven to keep its texture intact. Reheating in the microwave may make the stuffing mushy.
Oil Alternatives: I used avocado oil to saute my vegetables, but you could use butter, which will enhance the flavor of the stuffing, or another oil of choice, such as olive oil or coconut oil.
Stuffing Alternatives: I know many gluten-free people who don’t make stuffing at all, mainly because they don’t like gluten-free bread. I make this wonderful Mediterranean Rice recipe that would make a great gluten-free stuffing alternative for your holiday meal.
More Gluten-Free Thanksgiving Recipes
Try these delicious tried-and-true gluten-free recipes, all of which are perfect for Thanksgiving dinner and dessert:
- Pull Apart Gluten-Free Dinner Rolls (such a great addition to any Thanksgiving meal)
- Gluten-Free Sweet Potato Casserole with Pecan Topping
- Easy Gluten-Free Pie Crust Recipe (3 Ingredients!)
- 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!)
- Gluten-Free Gravy Mixes – Tested for Hidden Gluten
Are you struggling with your gluten-free diet this holiday season? Enroll in my Gluten-Free Holiday Survival Mini-Course to learn how to navigate the holidays with ease and without compromising your diet or health.
Savory Gluten-Free Stuffing
- 1 Baking Sheet
- 1 large pan
- 1 large bowl
- 1 9×13 casserole dish
- aluminimum foil
- 18 ounces gluten-free bread 1 loaf or 15 slices- see notes
- 1 tbsp avocado oil another vegetable oil or butter okay
- 10 oz portobello mushrooms cut into slices
- 1 medium yellow onion diced
- 4 celery stalks diced
- 3 tsp fresh sage chopped
- 3 tsp fresh rosemary removed from stem
- 1 tsp Kosher salt
- 1 ½ cups gluten-free chicken broth or vegetable broth; check for GF label
To Make Your Bread Stale
- Preheat the oven to 300º F. Add bread slices to a baking sheet in a single layer, then place the baking sheet in the oven. Toast the bread for about 20-30 minutes until lightly browned and hardened. Remove the bread from the oven, cool, and cut into small cubes with a serrated or sharp knife. Set aside.
To Make the Stuffing
- Preheat the oven to 350º F and lightly grease a 9×13" casserole baking dish. Set aside.
- Heat vegetable oil in a large pan over medium-high heat, then add mushrooms, onions, and celery and saute for 6-8 minutes until vegetables are softened. Add the fresh sage, rosemary, and salt. Remove from the heat.
- In a large bowl, gently fold the vegetable mixture and bread cubes, then slowly add the chicken broth to the mixture, careful not to soak any one part of the stuffing. Continue gently folding the mixture and adding chicken broth until everything is well combined. Be gentle when mixing; you don't want the bread cubes to become mushy.
- Add the mixture to the casserole dish, press it down into an even layer, cover with foil, and place it in the oven to bake for 35 minutes.
- Remove the foil and continue to bake for 10-15 minutes or until the bread cubes are slightly browned and crispy on top.