Gluten-Free Thanksgiving Stuffing: 5 Top Recipes

A Taste of Tradition, Redefined

Thanksgiving evokes cherished memories: the warmth of family, the scent of roasted turkey, and, for many, the comforting aroma of stuffing. If dietary restrictions, especially gluten intolerance, have ever made you feel left out of this beloved tradition, you understand the struggle. The anticipation of finding a truly delicious gluten-free alternative can be daunting. But imagine a Thanksgiving where everyone can enjoy a worry-free, satisfying stuffing experience. This recipe delivers exactly that.

Why You’ll Love This Gluten-Free Thanksgiving Stuffing

Flavor That Rivals the Original

This Gluten-Free Thanksgiving Stuffing bursts with rich, savory notes and aromatic herbs. Each bite offers a delightful contrast of textures: crispy edges from perfectly toasted bread and a moist, flavorful interior. You won’t miss the original; you’ll cherish this rendition.

Easy to Make, Stress-Free Holiday Cooking

Holiday cooking can be stressful, but this recipe simplifies things. Its steps are straightforward, and you can find all the ingredients easily. This means less time worrying and more time celebrating.

Inclusive & Delicious for Everyone

This stuffing is a culinary bridge, perfect for guests with gluten sensitivities and those without. You compromise nothing on taste, ensuring everyone at your table enjoys a truly delicious side dish.

How to Make Gluten-Free Thanksgiving Stuffing

Making this stuffing is a simple process. You begin by preparing your gluten-free bread and then sauté aromatic vegetables. Next, you combine everything with broth and bake it until golden and fragrant. It’s a method that guarantees a delicious result every time.

Ingredients of Gluten-Free Thanksgiving Stuffing

The Foundation: Gluten-Free Bread

• 1 pound (about 12-14 cups) gluten-free bread, day-old or lightly toasted (sourdough, country bread, or pre-made gluten-free stuffing cubes work well)

Aromatic Vegetables & Herbs

• 1 large yellow onion, chopped
• 4 stalks celery, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh sage, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped

Key Flavor Enhancers

• 1/2 cup unsalted butter or olive oil
• 4-5 cups gluten-free chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon poultry seasoning (optional)

Optional Add-ins for Extra Delight

• 1/2 pound cooked gluten-free turkey sausage (crumbled)
• 1 cup sliced mushrooms
• 1/2 cup dried cranberries or diced dried apples
• 1/2 cup chopped pecans or walnuts

Directions of Gluten-Free Thanksgiving Stuffing

1. Prepare the Bread: Cut the gluten-free bread into 1-inch cubes. Spread them in a single layer on a baking sheet. Let them air dry overnight, or bake them in a 250°F (120°C) oven for 20-30 minutes until dry but not browned.
2. Sauté Aromatics: In a large skillet or Dutch oven, melt the butter or heat olive oil over medium heat. Add the chopped onion and celery. Cook for 8-10 minutes, until softened. Add the minced garlic, chopped sage, thyme, and rosemary. Cook for another 1-2 minutes until fragrant.
3. Combine Ingredients: Transfer the dried bread cubes to a very large mixing bowl. Add the sautéed vegetables and herbs, salt, pepper, and poultry seasoning (if using). If you are using any optional add-ins like turkey sausage, mushrooms, cranberries, or nuts, add them now. Gently toss everything together to combine.
4. Add Broth: Gradually pour in 4 cups of gluten-free broth, tossing gently after each addition. You want the bread to be moist but not soggy. You might need more or less broth depending on your bread type. The bread should be able to absorb the liquid without becoming mash.
5. Bake the Stuffing: Lightly grease a 9×13 inch baking dish. Transfer the stuffing mixture to the prepared dish, gently pressing it down evenly.
6. Baking for Crispy Perfection: Bake in a preheated oven at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and crispy, and the interior is heated through. If the top gets too brown, you can lightly cover it with foil.
7. Rest and Serve: Remove the stuffing from the oven and let it rest for 10-15 minutes before serving. This allows it to set and makes it easier to scoop.

How to Serve Gluten-Free Thanksgiving Stuffing

This stuffing is the perfect accompaniment to your Thanksgiving feast. Serve it alongside roasted turkey, creamy mashed potatoes, savory gravy, and a tangy cranberry sauce. Beyond Thanksgiving, it pairs wonderfully with roasted chicken or a delicious plant-based roast.

How to Store Gluten-Free Thanksgiving Stuffing

Store leftover stuffing in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the oven at 300°F (150°C) until warm, covering it with foil to prevent drying out.

Tips to Make Gluten-Free Thanksgiving Stuffing

• Preventing Soggy Stuffing: The key is well-dried bread and gradually adding broth. Do not over-saturate the bread.
• Achieving Perfect Browning: For a crispier topping, you can lightly broil the stuffing for a few minutes at the end, watching it carefully to prevent burning.
• Making Ahead: You can prepare the stuffing mixture (combining all ingredients except the broth) the day before. Store it covered in the refrigerator. On Thanksgiving day, add the broth and bake as directed.

Variation

Apple-Sage Gluten-Free Thanksgiving Stuffing

Add 1 cup finely diced Granny Smith apple when sautéing the onions and celery. The apple provides a subtle sweetness and tartness that complements the sage beautifully.

Cranberry-Pecan Gluten-Free Thanksgiving Stuffing

Increase dried cranberries to 1 cup and pecans to 1 cup. The vibrant color and texture additions create a festive and flavorful variation.

Sausage and Mushroom Gluten-Free Thanksgiving Stuffing

Sauté 1/2 pound crumbled gluten-free turkey sausage and 1 cup sliced mushrooms with the initial aromatics. This adds a hearty, umami-rich depth to the stuffing.

FAQs

Can I make this Gluten-Free Thanksgiving Stuffing ahead of time?

Yes, you can. Prepare the bread ahead of time. You can also assemble the entire stuffing mixture (without adding broth) and refrigerate it overnight. Add the broth just before baking. This helps prevent the bread from getting too soggy.

What is the best type of gluten-free bread to use for this stuffing?

Look for a sturdy, dense gluten-free bread that can hold its shape. Gluten-free sourdough, country bread, or specifically labeled gluten-free stuffing cubes work very well. Avoid very soft or flimsy gluten-free bread as it can become mushy.

How do I prevent my Gluten-Free Thanksgiving Stuffing from being dry?

The key is the right amount of broth. Add it gradually until the bread is moist but not swimming in liquid. Covering the dish with foil for the first part of baking also helps retain moisture, which you can then remove to get a crispy top.

Classic Gluten-Free Thanksgiving Stuffing

This Classic Gluten-Free Thanksgiving Stuffing recipe features savory herbs, tender vegetables, and gluten-free bread cubes baked to golden perfection. It's a flavorful and comforting side dish perfect for any holiday meal, designed to be moist on the inside and crispy on top.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 8 servings

Calories 350 kcal

Equipment

• Baking sheet
• Large skillet or Dutch oven
• Very large mixing bowl
• 9x13 inch baking dish

Ingredients

  

Main Ingredients

• 1 pound gluten-free bread day-old or lightly toasted
• 1 large yellow onion chopped
• 4 stalks celery chopped
• 2 cloves garlic minced
• 1/4 cup fresh sage chopped
• 2 tablespoons fresh thyme chopped
• 1 tablespoon fresh rosemary chopped
• 1/2 cup unsalted butter or olive oil
• 4-5 cups gluten-free chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon poultry seasoning optional

Instructions

 

Instructions

• Cut gluten-free bread into 1-inch cubes and dry them overnight or bake at 250°F (120°C) for 20-30 minutes until dry.
• In a large skillet, melt butter or heat oil, then sauté chopped onion and celery for 8-10 minutes until softened. Add minced garlic, sage, thyme, and rosemary, cooking for 1-2 minutes until fragrant.
• Transfer dried bread cubes to a large mixing bowl, then add the sautéed vegetables, herbs, salt, pepper, and optional poultry seasoning, gently tossing to combine.
• Gradually pour in 4 cups of gluten-free broth, tossing gently after each addition, ensuring the bread is moist but not soggy, adjusting broth amount as needed.
• Lightly grease a 9x13 inch baking dish, then transfer the stuffing mixture into it, gently pressing down evenly.
• Bake in a preheated 375°F (190°C) oven for 30-40 minutes until the top is golden brown and crispy, covering with foil if it browns too quickly.
• Remove the stuffing from the oven and let it rest for 10-15 minutes before serving to allow it to set.

Notes

The amount of broth needed may vary depending on the type and dryness of your gluten-free bread; aim for moist but not soggy.
If the top of the stuffing begins to brown too quickly during baking, loosely cover the dish with aluminum foil.
Allowing the stuffing to rest after baking helps it set and makes for easier, cleaner scooping when serving.