This classic gluten-free stuffing could not be easier to make! Full of herbs and aromatics, this savory bread pudding is the perfect complement to your Thanksgiving turkey or holiday feasts!
Everyone has their own idea of what the perfect Thanksgiving entails right down to what food must be served and how it’s made. While I wouldn’t classify stuffing as my favorite Thanksgiving side dish, it is one of those dishes that would be missed if it wasn’t there! The same goes for my actual favorite side dishes, Gluten-free Sweet Potato Casserole and Thanksgiving Slaw! Surely there are millions of recipes for stuffing and arguably there is no right or wrong way to make it. This gluten-free stuffing is my take on the stuffing we always had at our house. I hope you enjoy!
A few Simple Ingredients
To make a great stuffing, all you need are a few simple ingredients; bread, butter, broth, eggs, herbs, onion, and celery.
While you don’t need many ingredients, the most important part is the bread! Don’t skimp! Use your favorite gluten-free loaves here. My brand recommendations are Canyon Bakehouse or Schar. They make the best gluten-free bread and therefore the best stuffing!
You may wonder, why the eggs in stuffing? Eggs help to add structure to our gluten-free stuffing, without which the stuffing will become a soggy, unstructured gloop.
Pro Tip: Save leftover bread, buns, and rolls throughout the year by storing them in a zip-top bag in the freezer. Then when it’s time for stuffing, you won’t necessarily need to buy a loaf of new bread just to use for stuffing. You can just use all the leftover scraps you’ve collected throughout the year!
Let’s Make This Easy Stuffing!
Step 1: Toast the Bread. *This is important as you want the bread to be very dried out so it doesn’t just turn into mush in the stuffing.*
Toast in a 350°F oven for 25-30 minutes or until lightly golden brown and dry, like croutons!
Step 2: Whisk the broth, eggs, and poultry seasoning together.
Step 3: Sauté the onion and celery in the butter. You could certainly use olive oil if you can’t have dairy.
Step 4: Put everything in a large bowl and gently stir to combine.
Step 5: Pour into a 9×13 (or similar size) baking dish and bake at 350°F for 45 minutes or until browned and sizzling in the center.
Look at that! This right here is what Thanksgiving dreams are made of, well that and turkey. And pie.
Make It Ahead!
You have several options for making the stuffing ahead of time! All of these options can be done one day ahead of Thanksgiving.
- Option 1: Make the stuffing all the way up to the point of baking. Refrigerate the unbaked casserole. To bake, bring the dish room temperature and bake according to the recipe.
- Option 2: Make and bake the stuffing. Bring the dish to room temperature and reheat at 350° for approximately 30 minutes.
- Option 3: Toast the bread cubes, sauté the vegetables, and combine the remaining ingredients. Refrigerate the vegetables and broth mixture. On the day of, combine the stuffing ingredients and bake.
Gluten-free Stuffing
It wouldn't be Thanksgiving without gluten-free stuffing. Full of herbs and aromatics, this savory side is the perfect complement to your turkey!
Ingredients
- 16 ounces gluten-free bread 1 loaf
- 1/2 cup butter, 1 stick
- 1 onion, diced
- 3 stalks celery, diced
- 2 1/2 cups chicken or vegetable broth
- 2 eggs
- 1 1/2 teaspoons poultry seasoning
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
Instructions
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Turn oven to 350°F. Cut bread into 1-inch cubes. Spread onto non-stick baking sheet and toast for 20-30 minutes or until bread cubes are dry and lightly browned, like a crouton.
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Melt butter over medium heat. Sauté onions and celery until tender, about 5 minutes.
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Whisk together the broth, eggs, poultry seasoning, salt, and pepper.
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Gently combine the bread cubes, sauteed vegetables, and broth mixture. Pour into a greased 9×13 pan. Let sit for about 15 minutes to allow the bread to soak up the broth mixture.
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Bake for 45 minutes or until stuffing is browned, hot and sizzling in the center.
Recipe Notes
Make the stuffing one day ahead:
- Option 1: Make the stuffing all the way up to the point of baking. Refrigerate the unbaked casserole. To bake, bring the dish room temperature and bake according to the recipe.
- Option 2: Make and bake the stuffing. Bring the dish to room temperature and reheat at 350° for approximately 30 minutes.
- Option 3: Toast the bread cubes, sauté the vegetables, and combine the remaining ingredients. Refrigerate the vegetables and broth mixture. On the day of combine the stuffing ingredients and bake.
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Happy Cooking!
Looks like good old fashioned stuffing!