Learn how to make gluten-free stuffing with this moist, delicious, and easy recipe that tastes just like Mom’s! The key for making classic, traditional GF herb stuffing taste just like the Thanksgiving dressing you grew up on is in the eggs! Using a higher ratio binds the ingredients, while diced sweet apples, celery, and onions adds extra moisture and flavor.
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Just Like Mom’s – Best Gluten-Free Stuffing Recipe
Thanksgiving wouldn’t be the same without turkey and stuffing! This this moist, classic recipe for gluten-free stuffing completes the gluten-free side dishes guests love I rely on yearly.
A gluten-free stuffing mix can be hard to come by, with the taste and texture leaving a lot to be desired. I find store-bought mixes to be dry, crumbly, and bland tasting. They don’t compare to the classic dressing I grew up on, with a moist interior fused together with bites of celery, onion, and apples, tasting almost like a savory bread pudding.
Gluten-free bread stuffing replicates what I’ve missed for years when I had to forgo herb dressing. When paired with homemade gluten-free gravy without any lumps, I’m transported to Thanksgiving heaven, meaning the classics are just as good as I remember them!
When creating and testing GF stuffing I went through many trials to reproduce the perfect combination of flavor and texture. My mother used a Pepperidge Farm dry stuffing mix for the base, so the first step was emulating the same herb seasoning.
Next, it was time to tackle the nostalgic homemade bready, soft texture. Since gluten-free bread doesn’t bind together as well, adding an extra egg yolk with additional eggs helped achieve a more custard base. This proved more beneficial than adding additional broth, which caused a mushy mess. (GF starches have a harder time absorbing liquids.)
Lastly, a simple baking trick helped the stuffing adhere and set. Baking gluten-free stuffing cubes for 25 minutes, covered with foil, created a nice steamy environment. Then, removing the foil, with the addition of butter drizzled on top, crisped the top layer for the perfect marriage of textures as it finished in the oven.
As an added bonus for the home cook, the simple process requires barely any effort. Below I walk you through, step-by-step, how to make homemade Thanksgiving stuffing, along with make-ahead and freezer tips, and suggested additions and modifications to replicate your own traditional stuffing recipe!
I made this stuffing yesterday for my family – father in law has celiac’s and my daughter is gluten free. AMAZING! I loved it more than the regular stuffing at the table. So delicious! Thanks for all of your recipes. You are my go-to, haven’t gone wrong with any of them!
—Jen
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Ingredient Tid Bits
Like all the recipes on my gluten-free recipe website, the ingredients are affordable and easy to come by. Below are some shopping and substitution notes, but more additions and modifications are included further down in the article.
- Gluten-free bread – I recommend using this homemade easy gluten-free bread recipe, which makes a 2 pound loaf. To substitute store-bought, use 2 loaves of your preferred brand.
- Vegetables – Traditional stuffing uses onions and celery, but 2 cloves of minced garlic may also be added.
- Seasonings – Use fresh or dried spices for herb stuffing. This recipe includes a mixture of parsley, sage, thyme, and marjoram.
- Broth – Read labels to make sure the broth is gluten-free. Vegetable or chicken broth may be used.
- Butter – If desired, replace some of the butter with turkey drippings for extra flavor. Substitute vegan butter for gluten-free dairy-free stuffing.
- Eggs – Adding an extra yolk works as a binding agent so the mixture isn’t dry or crumbly and sticks together.
- Apple – Adds a bit of sweet flavor and extra moisture. If desired, this may be omitted, but highly suggest giving it a try!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Think Ahead and Dry Out Bread
First important step! Once you’ve made your bread, slice it into 1/2-inch cubes and spread out on a baking sheet. You can let it sit out for 1-2 days or for a quicker option, dry in a 225ºF oven for 30-40 minutes.
Start In On The Flavor
What’s the key to a good-tasting stuffing? Butter and seasonings, so we really amp up these elements. Melt a good dose of butter in a skillet and sauté the onions and celery in it. Add in the fresh parsley and herbs to coat and combine.
Combine and Bake (More Butter!)
Whisk together the eggs and then mix in the veggie mixture, apple, and dried bread. Pour the broth over everything and stir to combine.
There’s a trick to getting a moist dressing interior with crispy edges. Pour the mixture in a liberally greased (butter!) baking dish, then drizzle a little more melted butter on top. Cover with foil and bake for 30 minutes. Remove the foil and bake about 20 minutes more to crisp up the top.
Yummy Additions and Modifications
- Broth – This recipe replicates the one I grew up on, so it is pretty moist. If you prefer a drier herb stuffing, decrease the broth by 1/2 cup.
- Sausage – Brown 1/2-1 pound bulk breakfast sausage and mix in with bread cubes. For extra flavor use the sausage drippings with 4 tablespoons butter to saute the veggies in.
- Dried Fruit – Mix in 1/2 cup dried cranberries or apricots.
- Sage and Onion – Replace the fresh parsley with freshly minced sage, adding 3/4 teaspoon each dried thyme and dried marjoram with it.
- Dairy-Free – Substitute vegan butter and reduce the salt by 1/8 teaspoon.
- Smaller Portion – Use half the amount of bread, freezing the rest, or one loaf of store-bought brands. Cut the other ingredients in half and bake in an 8X8 baking dish. Alternatively, follow the directions in the recipe card to make GF stuffing muffins.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Gluten-Free Bread Stuffing with Apples
Ingredients
- 1 recipe gluten-free bread (2 pound loaf), see recipe notes for using store-bought bread
- 9 ½ tablespoons butter, divided
- 3 celery stalks, diced
- 1 medium onion, diced
- ⅓ cup fresh parsley, minced
- 1 ½ teaspoon dried sage, (2 tablespoon fresh minced)
- ¾ teaspoon dried thyme, (1 tablespoon fresh minced)
- ¾ teaspoon dried marjoram, (1 tablespoon fresh minced)
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 3 large eggs
- 1 egg yolk
- 1 apple, peeled and diced
- 2 cups gluten-free chicken broth
Instructions
- Begin by slicing the bread into 1/2-inch cubes and divide between two baking sheets. Let dry at room temperature for 24 hours. Alternatively, toast the bread cubes in a 225ºF oven for 30-40 minutes, stirring every 10 minutes.1 recipe gluten-free bread (2 pound loaf)
- Liberally grease a 9X13-inch dish with ½ tablespoon butter. Preheat the oven to 350°F.
- Melt 6 tablespoons butter in a large skillet over medium heat. Add the celery and onions. Cook and stir for 8-10 minutes, or until the vegetables are soft.3 celery stalks, 1 medium onion
- Add the parsley, sage, thyme, marjoram, salt, and pepper. Cook and stir for 1 minute longer and remove from heat.⅓ cup fresh parsley, 1 ½ teaspoon dried sage, ¾ teaspoon dried thyme, ¾ teaspoon dried marjoram, 1 ½ teaspoon salt, ½ teaspoon pepper
- In a large bowl whisk the eggs and egg yolk. Add the dried bread, apple, butter herb mixture, and pour broth over everything. Gently stir to combine.3 large eggs, 1 egg yolk, 1 apple, 2 cups gluten-free chicken broth
- Spread the mixture in the prepared baking dish. Melt remaining 3 tablespoons butter and drizzle over the top. Cover securely with foil and bake for 25 minutes. Remove the foil and bake for 20-25 minutes longer, or until the top starts to brown.
Notes
Gluten-free bread options
For absolute best texture and flavor, use a quality homemade recipe, like this highly-reviewed gluten-free bread. Store-bought breads may also be used in place of the homemade. My preferred brands are Canyon Bakehouse or Schar. You will need 2 loaves to equal the bread required for the whole recipe. If using 1 store bought loaf, cut the remaining ingredients in half (use 2 whole eggs for 1/2 recipe).Half Recipe
For a smaller portion, use half the amount of bread, freezing the rest, or one loaf of store-bought brands. Cut the other ingredients in half (use 2 whole eggs for 1/2 recipe). and bake in an 8X8 baking dish.Make-ahead and Freezing
Assembled up to 24 hours ahead, cover, and refrigerate until ready to bake. However, the liquids will soak into the bread more and it will have a softer consistency. If you plan on preparing the stuffing ahead of time, I recommend throughly drying out the bread first. Let it sit out for 2-3 days or toast in a 225ºF oven for 30-40 minutes. The cubes should be hard, like the consistency of Pepperidge Farm or Stove Top stuffing mix. This allows their shape to hold up to the moisture absorbed overnight. To freeze stuffing, bake according to the recipe directions and cool completely. Wrap securely with plastic wrap, cover with foil and freeze up to 1 month. Thaw in the refrigerator overnight before reheating and serving.Reheating Leftovers
If the dressing is frozen and thawed, remove the plastic wrap, recover with foil, and let stand for 30 minutes at room temperature. Bake in 325°F oven for 15 minutes. Remove the foil and bake 10-15 minutes longer, or until it’s heated through. Use the microwave to reheat individual portions. I recommend heating at 50% power for 1-2 minutes before finishing at full power.Stuffing Muffins
Liberally butter muffin tins and distribute the mixture, filling to the top, and pressing down to pack in. Using an ice cream scoop or large trigger scoop makes this process easy. A full recipe will fill 24 cups. Melt a little more butter and brush the tops. Bake at 350°F oven for 25-30 minutes, or until internal temperature reads 160°F oven and the tops are lightly browned. Recipe adapted from America’s Test KitchenThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I just made this in preparation for Thanksgiving tomorrow. I have to make my sides for Thanksgiving and bring a small amount with me to my in-laws so I can actually eat more than turkey.
Anyway, I just ate some because I made a lot due to loving stuffing a lot. The taste is incredible! It’s moist, too.
I have not been able to make a stuffing that I am happy with for almost a decade. Either my stuffing does not have enough seasoning or it turns out dry. A lot of the time, both.
This surprised me and reminded me of stuffing I used to have before I got diagnosed with celiac disease. This will be my new go to recipe for stuffing. Thank you!
Oh, this is so sweet, Kayla, and makes so happy! I’m very familiar with the feeling of bringing dishes so you actually have something to eat. Have a very wonderful Thanksgiving.
Best,
Melissa
Great recipe! I cooked it in oven in casserole dish and we loved it. Will this recipe hold up as stuffing in an actual turkey (think Thanksgiving) that is in oven for 4+ hours? Or will the GF bread breakdown? Thank you!
Hmm, I’m not sure about this, but I don’t see why not. It would have a softer texture and may not bind together as much because it’s not exposed to that direct heat that evaporates the moisture.
Best,
Melissa
What adjustments could I do to make in a slow cooker?
Hi Nirma,
I have not tested the recipe in the slow cooker, so this would just be a “guesstimate.” Grease a 5-6 quart slow cooker well with butter. Prepare the stuffing as directed and transfer to the slow cooker. Cook on HIGH for 30 minutes, then turn to LOW and cook for 3-4 hours more. Hope this helps!
Best,
Melissa
I made this stuffing yesterday for my family – father in law has celiac’s and my daughter is gluten free. AMAZING! I loved it more than the regular stuffing at the table. So delicious! Thanks for all of your recipes. You are my go-to, haven’t gone wrong with any of them.
This means the world to me, Jen! Thank you so much for sharing. It really made my day!
Best,
Melissa