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With Thanksgiving right around the corner, you'll want to make sure to save this gluten free stuffing recipe. Gatherings that center around food are always tough when you're dealing with food intolerances and allergies. But don't worry, you can have all of your favorite Thanksgiving food with a few ingredient changes. I know you'll love this recipe, which has been adapted from my family's decades old stuffing recipe. This will make about 8 servings of stuffing, but can easily be doubled and baked in a 9x13 baking dish.
Why You'll Love This Gluten Free Stuffing Recipe
- It's filled with all the flavors of the holidays.
- It is perfect for Thanksgiving.
- It's super easy to prepare only about 10 minutes of hands on time.
- It's gluten free and dairy free and easily made vegetarian.
Ingredient List
- Gluten Free Bread Cubes - for this recipe I used an entire load of Canyon Bakehouse Country White Bread, cut into small cubes and dried overnight.
- Celery
- Onions
- Garlic
- Parsley
- Poultry Seasoning
- Salt
- Vegan Butter - I use Miyoko's Plant Butter or Country Crock Plant Butter for all of my cooking and baking. You can use your favorite brand. If you're not dairy free, regular butter will work in the same measure.
- Eggs
- Chicken Broth - If you're following a gluten free diet, make sure you find gluten free chicken broth. This is a common ingredient with hidden gluten.
How to Make Gluten Free Stuffing
- DRY bread cubes on a baking sheet in open air for at least 24 hours before cooking.
- HEAT the olive oil and aromatics (onion, celery and garlic)
- COMBINE chicken stock, eggs and melted butter
- POUR vegetables and chicken stock mixture over the breadcrumbs.
- STIR gently to coat the bread.
- BAKE in a 8x8 casserole dish. Double the recipe for a 9x13 size pan.
How to Store & Reheat Stuffing
For short term storage (overnight), you can simply cover your casserole dish with aluminum foil and place in the refrigerator. For longer than overnight storage, I would recommend moving the leftover stuffing to an air tight container.
To reheat in the original dish, cover with foil and bake at 350 until the internal temperature reaches 160 degrees. Otherwise for individual servings, reheat in the microwave for 2-3 minutes on high.
Frequently Asked Questions
I think this stuffing pairs well with turkey (traditional), chicken or pork. It makes a great side dish year round and is so easy to make since most of the cook time is hands off.
I personally like Canyon Bakehouse bread, but I have also made this recipe with Schar brand and it turned out great. You can use your favorite gluten free bread just make sure you have a 15 ounce loaf.
Yes. Place the stuffing in the turkey right before baking. Ensure the internal temperature, measured in the stuffing, reaches 165 degrees before serving.
If you're looking for more gluten free side dishes, check out these great recipes!
(Copycat) Easy Gluten Free Corn Muffins
Sweet Skillet Cornbread (Gluten Free and Dairy Free)
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Stuffing
Ingredients
- 2 Tablespoon Olive Oil
- ¾ Cup Yellow Onion diced
- ¾ Cup Celery diced
- 3 cloves Garlic
- ¾ teaspoon Salt
- ½ teaspoon Black Pepper
- 4 teaspoon Poultry Seasoning
- 2 Tablespoon Fresh Parsley chopped
- 6 Cup Gluten Free Bread Cubes one 15 oz loaf of gluten free bread
- ⅓ Cup Vegan Butter melted
- 1 ½ Cup Gluten Free Chicken Broth
- 1 Egg
Instructions
- At least 24 hours in advance, cut a loaf of gluten free bread into cubes and spread onto a baking sheet. Leave bread cubes out to dry until you're ready to prepare the stuffing.
- The day of - Heat the olive oil in a skillet over medium heat.
- Add the onions and celery to the skillet and cook for about 5 minutes, stirring occasionally.
- Add the seasoning and garlic to the onion mixture. Cook an additional 3 minutes.
- Place your bread cubes into a large bowl and pour the onion mixture on top.
- In a small bowl, combine the egg, chicken broth and melted butter. Whisk together. Pour over the bread cubes.
- Stir the mixture gently until all of the cubes are coated in the seasoning. Cover the bowl with plastic wrap and place in to refrigerator for 30 minutes to soak.
- Preheat the oven to 350 degrees. Spray a 9x7 casserole dish (or an 8x8 dish) with nonstick spray.
- Pour the bread cube mixture into your casserole dish and cover with aluminum foil. Bake in preheated oven for 35 minutes. Then remove the foil and bake an additional 20 minutes until the top is golden brown and crispy.
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