I love recipes that stand in as just as good as the original, but they also satisfy those that have dietary restrictions. Enter my Easy Gluten Free Stuffing Recipe. This recipe is just the classic and it’s easily made gluten AND dairy free! So, gather everyone around the Thanksgiving table and don’t worry about making multiple versions of the same dish.
Easy Gluten Free Stuffing Recipe- How To
Most of the items in the stuffing do not contain gluten, but there’s that one big one, the bread. All good stuffing starts with toasted bread cubes and this recipe is no different. Gluten free bread can be expensive, so I go to my local Aldi and purchase their Live G Free brand white bread.
One loaf makes a nice big pan of stuffing. You will slice that bread into one inch cubes and toast it in a single layer, on a large rimmed baking sheet at 350 degrees for 18-20 minutes. You want it to feel dry, but not super hard like croutons. Make sure it’s in a simple layer Stuffing with fresh bread just doesn’t work well and the easiest way to get that stale bread texture is to toast it!
While you are toasting the bread put a big pan over medium heat. Melt butter in a large skillet and saute the celery and onion with the poultry seasoning. You’ll also want to sprinkle a bit of salt and pepper. We want to season at every stage. The celery and onion should be soft and translucent.
If you are doing this dairy free I recommend Country Crock Brand Plant Butter. It’s the closest I have found to the real deal for vegan butter.
When your bread is toasty and your vegetable mixture is done, you’ll toss it all into a large bowl. Make sure everything is room temperature or just slightly warm at this point. Mix up 2 large eggs and get some chicken broth or chicken stock (check labels for gluten free) . Toss the bread together as you drizzle in the chicken stock. Pour the eggs over and toss again.
Put it all into a greased casserole dish and bake at 375 for 30 minutes covered then another 20 uncovered. If you like a really golden brown top then broil it at the end.
That is literally it and that is the method whether you are making gluten free stuffing or not.
Gluten Free Stuffing Substitutions/Additions
This recipe is just simple ingredients for a classic stuffing recipe, but I know we all like to dress it up from time to time. This is especially true for Thanksgiving dinner.
- Have fresh herbs leftover from the turkey? Add those to your stuffing. Fresh Parsley is a nice garnish.
- Want more protein? Cooked sausage is a great addition to stuffing.
- Add apples to stuffing for sweetness.
- Chicken Broth can be replaced by vegetable broth if you need this to be vegan.
- If you aren’t gluten free. Use any bread you like. Wheat bread, white bread, artisan bread and cornbread are great options.
- Don’t want to use butter? Use olive oil, but know it might fall flatter on flavor without butter (vegan or regular).
How to Store Leftover Stuffing
Thanksgiving is all about the leftovers. Our family loves to decorate for Christmas while enjoying leftovers the next day. Simply place the stuffing in airtight container and it will keep up to 4 days. After that you can slice it into squares and freeze it up to 3 months if you keep the air off of it.
Here are the items I consider necessary for this recipe. These are affiliate links. When you purchase from an affiliate link, I get a small commission and you get the same great price. It’s just a great way to support the blog!
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This is my favorite stuffing recipe and now it’s the best gluten free stuffing recipe I think you’ll find. I tested it to ensure it wouldn’t fail you this Thanksgiving. It’s my pleasure to bring you easy recipes whether it’s for the holiday meal or a busy weeknight. Your ratings and reviews help support the blog and they help other readers as they make the recipes.
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Easy Gluten Free Stuffing Recipe
- 1 Loaf Gluten Free Bread I like Live G Free Brand from Aldi.
- 2 stalks Celery finely chopped
- 1 medium Onion finely chopped
- 1/2 stick Butter Use vegan butter if needing vegan or just dairy free.
- 2 tsp. Poultry Seasoning I use McCormick's Brand
- 2 large eggs beaten
- 2 cups Chicken Broth
- 1 tsp. Salt
- 1/2 tsp. Pepper
- Cut bread into 1 inch cubes and toast for 20 minutes at 350 degrees . You just want it dried out, not hard.
- Saute celery and onion with poultry seasoning and butter. You want the vegetables to be translucent.
- Prepare a 9x13 or any large size baking dish with cooking spray or butter. Mix together the bread with the vegetable mixture, broth, eggs, salt and pepper.
- Dump into your baking dish and bake covered with foil for 30 minutes at 375 degrees. Remove foil and bake another 20 minutes. Broil the top if you like it extra golden.