This homemade Gluten-Free Stuffing with Sage and Onion is a classic. Made with toasted gluten-free bread cubes, fresh herbs, onion, and celery, this savory dish is the perfect complement to your Thanksgiving dinner!
- Why You’ll Love this Recipe
- More Gluten-Free Thanksgiving Recipes
- Ingredients and Substitutions
- How to Make Gluten-Free Stuffing
- Can I add sausage to this stuffing?
- Can I make stuffing in the Crock Pot?
- Can I put the stuffing in the turkey to cook?
- Can I make stuffing ahead?
- Tips for Success
- Comments and Ratings
Why You’ll Love this Recipe
Any gluten-free Thanksgiving meal can only be complete when served with a delicious gluten-free stuffing.
This is arguably the best homemade stuffing recipe, it's at least a family favorite! That's because we take the traditional stuffing to the next level with fresh herbs, sage, parsley, and thyme to be exact, plenty of butter, and aromatic vegetables.
This easy gluten-free stuffing recipe is great for more than just Thanksgiving! Consider making it for any special holiday meal, like Christmas or Easter.
This easy gluten-free stuffing recipe can be also adjusted for dairy-free and egg-free diets. It's also versatile enough to add sausage, if you prefer, or cook it in the crock pot to save some space in the oven!
More Gluten-Free Thanksgiving Recipes
While you're here, be sure to check out these gluten-free recipes to round out your Thanksgiving table!
- Gluten-Free Cornbread Stuffing is another classic variation of stuffing made with cornbread, apples, and sausage.
- Gluten-Free Corn Casserole is simple to make and always a crowd favorite.
- Gluten-Free Sweet Potato Casserole is a crowd favorite topped with a brown sugar pecan crumble.
- Gluten-Free Thanksgiving Slaw is such a perfect addition to the menu! A vibrant, crunchy option that pairs well with the traditionally creamy and heavy sides.
- Gluten-Free Cornbread just like Jiffy! Cheaper and just as convenient as boxed mixes.
- Gluten-Free Dinner Rolls that are actually light and fluffy! Easy to make, too!
- This Gluten-Free Pie Crust recipe is flaky and no-fail! Use it for all of your favorite pie recipes!
- Gluten-Free Turkey Gravy that's simple to make and easily customizable. No need for packets!
Ingredients and Substitutions
- Gluten-Free Bread: Use your favorite gluten-free white bread for this recipe. This time around, I used Rudi's Homestyle Original bread. In the past I've used Schar or Canyon Bakehouse as well. Regardless of your choice, choose a bread you enjoy eating on a regular day.
- Turkey Broth: You can use turkey, chicken broth or even vegetable broth. Just be sure any broth or bouillon you use is gluten-free as well. You can also add in some turkey drippings for extra flavor.
- Butter: It's Thanksgiving, obviously butter is involved!
- Eggs: Eggs are necessary as they add structure, making this stuffing a savory bread pudding. Eggs are what prevent the stuffing from getting soggy.
- Onion, Celery, Garlic: These aromatics will add so much flavor to your stuffing.
- Fresh Sage, Fresh Parsley, and Fresh Thyme: You can find small packs of fresh herbs right in produce section of the grocery store. Around Thanksgiving, they usually have a poultry herb blend that has these herbs included. If you can't find fresh herbs, feel free to use dried herbs. Specific amounts of each can be found in the recipe card below.
Money Saving Tip!
Save leftover bread, buns, and rolls throughout the year to use in your stuffing. Store leftover bread in a zip-top bag in the freezer. When it's time for stuffing, you won't need to buy a new loaf of bread just to use for stuffing. Instead, you can use all the leftover pieces you've collected throughout the year.
Other Dietary Substitutions
- Dairy-Free: Use gluten and dairy-free bread. Substitute Earth Balance Vegan Buttery Sticks or olive oil for the butter.
- Egg-Free: Make sure your bread is also egg-free. Substitute 2 flax eggs for the eggs in the recipe.
To make 2 flax eggs: In a small bowl, combine 2 Tablespoons flaxseed meal with 6 Tablespoons water. Set aside for 5 minutes to thicken.
How to Make Gluten-Free Stuffing
- Step 1: Toast the Bread. Toast bread cubes in a 300°F oven for 30-40 minutes or until lightly golden brown and dry, like croutons.
- Step 2: Sauté the onion and celery in the butter.
- Step 3: Whisk the broth and eggs together.
- Step 4: Combine. Put the vegetable mixture and broth mixture in a large mixing bowl. Stir to combine. Then gently fold the bread cubes into the mixture.
- Step 5: Bake. Pour into a 9x13 (or similar size) prepared baking dish and bake at 375°F until golden brown and sizzling in the center.
Can I add sausage to this stuffing?
Of course you can add sausage! Before sautéing the onions and celery in the butter, brown and crumble ½ to 1 pound of Italian sausage. Drain the sausage on a paper towel-lined plate. Then continue on to sauté the celery and onions in the same pan. Mix the cooked sausage into the stuffing along with the other ingredients.
Can I make stuffing in the Crock Pot?
Yes! This is actually a great way to save space in the oven! It's also a great option if you're bringing the stuffing as your dish to pass.
To make gluten-free stuffing in the crock pot, follow the recipe instructions. After mixing everything together, simply put the stuffing into a greased crock pot, place the lid on, and cook on low for 4 hours instead of baking in the oven.
Can I put the stuffing in the turkey to cook?
Technically, yes but it's not recommended unless you follow extra precautions. Although this is very traditional way to cook stuffing, it's not recommended for safety reasons.
If you are putting stuffing inside the bird, you need to be sure the stuffing itself reaches an internal temperature of 165°F, which is the temperature at which any harmful bacteria will be eliminated.
The problem is that the turkey will reach this temperature before the stuffing does. So this means you will either overcook the turkey or risk eating stuffing that isn't fully cooked through.
To get around this you can cook the stuffing in a casserole dish to begin with. Another option is to remove the stuffing when the turkey is done, place it in a casserole dish, and put the stuffing back in the oven to finish cooking and brown the top.
Can I make stuffing ahead?
Yes! You have several options for making the stuffing ahead of time! All of these options can be done one day ahead of Thanksgiving.
- Make the stuffing all the way up to the point of baking. Refrigerate the unbaked stuffing in its casserole dish. To bake, bring the dish room temperature first and then bake according to the recipe.
- Prep ahead.Toast the bread cubes. Sauté the vegetables. Then combine the vegetables and all remaining ingredients, except for the bread. Refrigerate the vegetable/broth mixture. On the day of, combine the bread cubes with the broth mixture and bake.
- Make and bake the stuffing. While this is my least favorite option, it is an option. Bring the stuffing to room temperature and reheat in the oven at 350° for approximately 30 minutes.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat as desired, either in the microwave, oven, or air-fryer until warmed through to about 165°F.
Tips for Success
- Toast the bread cubes! With regular bread you may be able to get away with air drying the bread, but with gluten-free bread, it really helps to toast it first. Not only does it help the bread hold it's structure a bit more, but it also adds some extra toasty flavor!
- Feel free to use dried herbs. While fresh herbs add a punch of flavor, sometimes they are expensive or hard to come by. If you'd like substitute the fresh herbs with poultry seasoning or a combination of dried sage, parsley, and thyme.
- Don't over mix. While the bread does hold together, you still need to be gentle. If you go crazy mixing, your bread will inevitably turn to mush. Just a gentle fold of the ingredients until everything is evenly distributed is all that's necessary.
I hope you enjoy this gluten-free Thanksgiving stuffing recipe this holiday season! Before you go, don't forget to check out my other Thanksgiving recipes! There's a little bit of everything needed to round out your meal.
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Gluten-free Sage and Onion Stuffing
- 16 ounces gluten-free bread, 1 loaf
- ½ cup butter
- 1 onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 1 Tablespoon fresh sage leaves, chopped, ½ teaspoon dried *See notes
- 2 Tablespoons fresh flat-leaf parsley, chopped, 1 teaspoon dried
- ½ Tablespoon fresh thyme, chopped, 1 teaspoon dried
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ¼ cups turkey or chicken stock
- 2 large eggs
Dry the Bread
- Preheat oven to 300°F.
- Slice bread into 1-inch cubes.
- Spread the cubes in a single layer on a large rimmed baking sheet. Bake for 30-40 minutes, tossing occasionally, or until bread is dry and lightly browned, like a crouton.
- Remove from the oven and set aside.
Make the Stuffing
- Preheat the oven to 375°F.
- In a large skillet, melt the butter over medium heat.
- Add the onions, celery, and garlic. Sauté until tender, about 5 minutes.
- Once the vegetables are tender, turn off the heat and add the fresh (or dried) herbs, salt, and pepper to the pan. Stir to combine.
- In a large bowl, whisk together the turkey broth and eggs.
- Add the sautéed vegetables and stir to combine.
- Add the bread cubes and gently fold the mixture together.
- Pour the stuffing into a greased 9x13 pan or 2-quart casserole dish.
- Cover the pan with foil. Bake at 375°F for 30 minutes. Remove the foil and bake another 15-20 minutes or until the stuffing is sizzling and golden brown. The stuffing should also be at least 165°F when checked int the center.
Looks like good old fashioned stuffing!