This classic Gluten Free Dairy Free Thanksgiving Stuffing is cozy, herby and tastes just like the nostalgic version you grew up with but made a little lighter for sensitive tummies. It's the perfect side dish to bring warmth to your holiday table without any of the gluten.

Casserole dish with gluten free thanksgiving stuffing and a metal spoon with plate next to dish with stuffing on it

This Gluten Free Thanksgiving Stuffing delivers all the cozy flavors you expect without sacrificing taste and texture. Just like my Gluten Free Sourdough Stuffing, this version has a perfect balance of crusty edges and a soft, savory middle, all infused with herbs that make your whole kitchen smell like the holidays.

I love how hearty and comforting this gluten free stuffing is while also being incredibly easy to put together. The texture is spot on meaning golden and crisp on top, tender and flavorful underneath and ready to soak up gravy or pair with any of your favorite sides. If you've ever felt like gluten free stuffing fell flat, this one will change your mind.

And honestly, this recipe shines even brighter when you pair it alongside these classics like Honey Roasted Baby Carrots, Creamy Red Skin Mashed Potatoes and this Gluten Free Sweet Potato Casserole. It rounds out your holiday table with those warm, familiar flavors we all crave this time of year.

If you are looking for another great stuffing recipe that you can use as an appetizer, check out these Gluten Free Stuffing Balls.

WHY YOU'LL LOVE THIS RECIPE

Comfort food perfection: It's hearty, cozy and brings all the warmth and nostalgia of the holidays to your table without the gluten.

Easy to customize: Works with your favorite gluten free bread, and you can easily add sausage, apples or cranberries for your own twist.

Make ahead friendly: Prep it the day before, refrigerate and bake fresh on Thanksgiving morning.

INGREDIENTS + SUBSTITUTIONS

Gluten free bread: Use day old homemade gluten free bread or a high quality store brand like Canyon Bakehouse for the best results. Toast it before using so the broth will absorb better.

Olive oil: Used to saute the aromatics and celery.

Garlic and yellow onion: The aromatics that create such a flavorful base for the stuffing.

Celery: A little earthy taste that is classic in stuffing.

Eggs: Binds and holds everything together.

Chicken broth: Use a high quality broth either turkey or chicken for the stuffing.

Seasonings: Onion powder, dried thyme, dried rosemary, ground sage and salt are perfect for holiday stuffing.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE STUFFING

Step 1: Preheat oven and saute the onion, garlic and celery

Celery, onions and garlic in a black cast iron pan

Step 2: Add seasonings to bowl then sprinkle over bread

Sprinkling seasonings over dried bread cubes in a bowl.

Step 3: Whisk in eggs

Eggs being poured into bowl with dried bread

Step 4: Add chicken broth to the bread mix

Chicken broth being poured in to bread, seasonings and egg mixture.

Step 5: Bake

EMILY'S TIPS FOR GLUTEN FREE STUFFING

Toast the gluten free bread or use day old bread. This helps it stay firm and absorb the broth evenly without it turning mushy.

Saute the veggies and aromatics well. Cook the celery, onions, and garlic until soft and fragrant to build a flavorful base for the stuffing.

Season generously. Gluten free bread can be milder in flavor than traditional bread so don't be shy with the herbs and salt.

Add broth slowly. Pour a bit at a time until the bread is moistened but not soggy.

Bake uncovered for crisp edges. If you like a softer texture, cover for the first half of baking.

SERVING SUGGESTIONS

This gluten free Thanksgiving stuffing pairs so well with a traditional main dish like this Dutch Oven Turkey Breast Roast or an alternative main like this Slow Cooker Honey Ham.

It's a great side dish alongside so many other gluten free favorites like this Gluten Free Sweet Potato Casserole, these Dairy Free Cheesy Scalloped Potatoes, or this Slow Cooker Mexican Corn.

And let's not forget the Soft Gluten Free Dinner Rolls to complete the meal!

Fork with stuffing on it being lifted from a plate.

STORAGE + REHEATING

Refrigerate: Store any leftovers in an airtight container for up to 4 days.

Freeze: Let cool completely, then place in a freezer safe container or bag for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Place in a 350 degree F oven until warmed through and slightly crisp on top. Add a splash of broth if it seems dry.

RECIPE FAQ'S

Can I make this gluten free stuffing ahead of time?

Yes! Assemble it up to 24 hours in advance, keep it covered tightly in the refrigerator and bake before serving the next day.

What's the best gluten free bread to use?

You can use your favorite homemade gluten free bread or a sturdy brand like Canyon Bakehouse or Schar Artisan Loaf hold up well.

Do I need to dry the bread first?

Yes, dried or toasted bread gives the best texture and prevents sogginess.

Can I bake this inside the turkey?

I have not tried that with this recipe so I don't recommend doing so. Baking separately ensures even cooking.

What are some add ins that would be good with the stuffing?

Sausage or bacon cooked and then added sound amazing to me. You can also add in cranberries, apples or nuts to customize even more.

Casserole dish with gluten free stuffing

I hope you give this Gluten Free Thanksgiving Stuffing a try! If you do give this recipe a try, please let me know!

Leave a comment with a 5 star rating below. Your reviews and ratings help support Emily’s Wholesome Kitchen and make it possible for me to continue to create the best recipes you know and love.

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Gluten Free Dairy Free Thanksgiving Stuffing

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Author: Emily
Total Time: 55 minutes
Yield: 12 1x
Diet: Gluten Free

Print Recipe

Description

Ingredients

Scale

1 loaf of gluten free bread, dried and cubed
1 tbsp olive oil
1 cup celery, diced
1 medium yellow onion, chopped
1 clove garlic, minced
1 tsp salt
1 tsp onion powder
1 tbsp dried thyme
1-2 tablespoon ground sage
1 tsp dried rosemary
2 large eggs, whisked
2 cups chicken broth, as needed

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Instructions

Preheat the oven to 350 degrees F and lightly grease a 9x13 casserole dish, then set aside.
Heat a skillet over medium heat and add the diced celery, diced onions and minced garlic. Cook until soft and the onions should be translucent.
In a small bowl, add in salt, onion powder, dried thyme, sage and rosemary, mix until combined.
Add bread cubes to a large bowl, then sprinkle seasonings over bread and mix. Add the whisked eggs and combine all until bread is evenly coated.
Pour in the chicken broth until evenly coated.
Transfer to the prepared casserole dish and bake for 40 minutes or until golden brown and crisp on top. Enjoy!

Notes

Use day old gluten free bread or a sturdy store bought version like Canyon Bakehouse. Toast the bread, if needed.
Bake uncovered for crisp edges.
Feel free to customize by adding in cranberries, sausage, bacon, nuts. This is a base gluten free stuffing recipe.
Storage: Store any leftovers in an airtight container for up to 4 days.
Freeze: Place in a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Bake at 350 degrees F until warmed through. Splash a little broth to loosen up if dry.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Baking
Cuisine: American