33 Gluten-Free Thanksgiving Recipes: Moist Gluten-Free Stuffing

Looking for what to serve for a gluten-free Thanksgiving dinner? These easy recipes, from gluten-free sides, stuffing, pies, gravy, rolls, desserts, and more, are guaranteed to be enjoyed by all. Here you learn which classic holiday dishes are naturally gluten-free, plus bonus allergy-friendly recipes to please all guests.

Prep Time 1

Cook Time 47

Total Time 1 47

Servings

Author Melissa Erdelac

Ingredients

1 recipe gluten-free bread (2 pound loaf), see recipe notes for using store-bought
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 apple, peeled and diced
3 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.
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.
Add the parsley, sage, thyme, marjoram, salt, and pepper. Cook and stir for 1 minute longer and remove from heat.
In a large bowl whisk the eggs. Add the dried bread, apple, butter herb mixture, and pour broth over everything. Gently stir to combine.
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 30 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 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 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.

Recipe adapted from America's Test Kitchen

Nutrition