How to Make Gluten-Free Stuffing (Moist & Delicious)

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.

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 favorite gluten-free Thanksgiving dishes 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.

This easy gluten-free stuffing recipe replicates what I’ve missed for years when I had to forgo herb dressing. Along with pillowy soft gluten-free rolls, creamy GF green bean casserole and velvety smooth gluten-free gravy, this side dish means I now enjoy all the classics and I want you to also!

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 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 gluten-free stuffing, along with dairy-free adaptations, make-ahead and freezer tips, plus, suggested additions and modifications to replicate your own traditional stuffing recipe!

IS STOVE TOP STUFFING GLUTEN FREE?

No, popular brands like Stove Top stuffing and Pepperidge Farm uses wheat bread in its prepackaged mixture, so it is not gluten-free or safe for a celiac diet.

Furthermore, Stovetop cornbread stuffing uses dried cornbread cubes in its mixture, which also contains wheat flour so it is not gluten-free.

If you are looking for a store-bought gluten-free brands try, like Trader Joe, Aleia, or Aldi’s.

Ingredient Notes

Like all the recipes in my gluten-free cookbook and on this 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.

how to make gluten-free stuffing

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Begin by slicing the bread into 1/2-inch cubes and spreading on a baking sheet. Let dry for 24 hours or for toasted bread cubes, dry in a 225ºF oven for 30-40 minutes.
2. Melt the butter in a large skillet over medium heat. Add the celery and onions and saute for 8-10 minutes, or until softened. Add the herbs, salt, and pepper. Cook and stir for 1 minute then remove from heat.
3. In a large bowl whisk the eggs. Add the bread, apple, and herb mixture. Pour the broth over everything and stir gently to combine.
4. Liberally grease a 9X13 casserole dish with butter. Spread the stuffing mixture and drizzle additional melted butter over the top. Cover with foil and bake in a 350ºF for 30 minutes. Remove the foil and bake for and additional 20-25 minutes, or until the top starts to brown.

gluten-free bread to use for stuffing

For absolute best texture and flavor, use a quality homemade recipe, like this highly-reviewed gluten-free bread. Many home bakers have attested to how it beats out any recipe they’ve tried!

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 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 and bake in an 8X8 baking dish.

additions and modifications

1. 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.
2. 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.
3. Dried Fruit – Mix in 1/2 cup dried cranberries or apricots.
4. Sage and Onion – Replace the fresh parsley with freshly minced sage, adding 3/4 teaspoon each dried thyme and dried marjoram with it.
5. Cornbread – Love southern dressing? Follow this gluten-free cornbread stuffing recipe.
6. Dairy-Free – Substitute vegan butter and reduce the salt by 1/8 teaspoon.
7. 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 below to make gluten-free stuffing muffins and freeze leftovers.

how to dry out bread

Gluten-free bread, especially store-bought varieties, are drier than traditional wheat breads. Therefore, they are ideal for stuffing or gluten-free bread pudding.

When my mom made her classic Thanksgiving stuffing, she would let the bread cubes sit for three days before assembling it. However, this is not necessary with gluten-free breads.

If using homemade bread, bake it and cool completely. Cut it into 1/2-inch cubes and divide it between 2 baking sheets leaving room for air to circulate. Let it sit out for 24 hours before preparing the stuffing.

To dry out the bread quicker, cut 1/2-inch cubes and divide it between 2 baking sheets. Toast in a 225ºF oven for 30-40 minutes, stirring every 10 minutes.

make-ahead and freezing

Assemble 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.

How To Make gluten-free stuffing muffins

Making individual portion stuffing muffins is ideal for serving limited gluten-free guests. They are make-ahead and freezer-friendly to be used for the holidays or as an accompaniment to affordable gluten-free dinners!

Liberally butter or grease muffin tins and distribute the mixture, filling to the top. Using an ice cream scoop or large trigger scoop makes this process easy.

Bake at 350°F oven for 25-30 minutes, or until internal temperature reads 160°F oven and the tops are lightly browned.

more gluten-free thanksgiving recipes

• Gluten-Free Pie Dough (makes the flakiest crust!)
• Gluten-Free Sweet Potato Casserole (with crunchy topping)
• Gluten-Free Corn Casserole (classic, easy recipe)

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