The Best Gluten-Free Stuffing

The Best Gluten-Free Stuffing recipe that’s crispy on top, tender inside, and full of flavor. Perfect for Thanksgiving and holiday meals!

Last Thanksgiving, I watched my mother-in-law’s face light up when she tasted my gluten-free stuffing. “Wait, this is gluten-free?” she asked, reaching for seconds. That’s when I knew I’d cracked the code.

For years, I thought gluten-free stuffing would never match the classic version I grew up with. You know the one—crispy golden edges, tender herb-scented center, and that perfect balance of butter and broth. But here’s the thing: The Best Gluten-Free Stuffing doesn’t have to be a compromise.

This recipe changed everything for our family gatherings. It’s become the dish everyone requests, gluten-free or not. The secret? Properly dehydrating your bread first. That one step transforms ordinary gluten-free bread into the perfect base for incredible stuffing.

According to the Celiac Disease Foundation, creating delicious gluten-free versions of traditional dishes helps people with celiac disease feel included during holiday celebrations. And trust me, this stuffing makes everyone feel included because it’s just that good.

Why This Is the Best Gluten-Free Stuffing

I’ve tested countless versions of Best Gluten Free Stuffing over the years, and this one wins every time. The difference comes down to technique, not just ingredients.

Most recipes skip the bread dehydration step, but that’s exactly what makes regular stuffing work so well. Dried bread absorbs the broth and butter without turning mushy. When you apply this same principle to gluten-free bread, magic happens.

The combination of fresh herbs, perfectly sautéed vegetables, and quality gluten-free bread creates layers of flavor. Each bite has that satisfying contrast—crispy top, tender middle, and savory herbs throughout. This is the Gf Stuffing Thanksgiving recipe you’ll make year after year.

The Best Gluten-Free Stuffing Ingredients

For the Bread:

• 2 large gluten-free baguettes (enough for 10 heaping cups of cubed bread)
  • We used Everybody Eats NYC brand

For the Stuffing:

• 1 stick (8 tbsp) butter or dairy-free butter
• 2 cups onion, chopped
• 1 1/2 cups celery, chopped
• 3-4 cloves garlic, minced
• Optional: 1-2 cups sliced mushrooms (mix of shiitake and baby bella)
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4-1/2 teaspoon salt
• 1 3/4 cups chicken or vegetable broth (add more for moister stuffing)
• 4 tablespoons fresh parsley, plus more for garnish
• 1 tablespoon fresh sage

Instructions

Dehydrate the Bread (The Key Step!)

Step 1: Prep Your Oven Preheat your oven to 200°F and line two rimmed baking sheets with parchment paper. This low temperature is crucial for The Best Gluten-Free Stuffing—you’re dehydrating, not toasting.

Step 2: Cube the Bread Cut your gluten-free baguettes into 1/2 inch to 1 inch cubes. I slice the loaf into 1/2 inch thick rounds first, then quarter each slice. You’ll end up with about 10 heaping cups of cubed bread.

Step 3: Dehydrate Spread the bread pieces evenly across your prepared baking sheets. Bake for 40-50 minutes until lightly crisped and dehydrated. They should have a crouton-like texture but shouldn’t be browned. This step is what separates good Best Gluten Free Stuffing from extraordinary stuffing.

Step 4: Cool Let the baked bread cool completely, then transfer to a large bowl. You can do this step a day or two ahead, which makes holiday prep so much easier.

Make the Stuffing

Step 5: Prep for Baking Preheat your oven to 350°F and coat a 9×9 inch or 10×7 inch baking dish with cooking oil. The size matters less than making sure your stuffing isn’t too shallow or too deep.

Step 6: Sauté Vegetables Melt the butter in a large skillet over medium-low heat. Add the chopped onion and celery. After about 5 minutes, sprinkle in the salt, pepper, and garlic powder. Continue sautéing, stirring occasionally, until the vegetables are soft and the onions are translucent—about 10-15 minutes total. If you’re using mushrooms, add them with the onions and celery.

Step 7: Add Garlic Stir in the minced garlic and sauté for about 1 minute until fragrant. Don’t skip this step—that’s where so much flavor lives. Your kitchen should smell amazing right now.

Step 8: Combine with Bread Pour the vegetable-butter mixture over your toasted bread cubes and gently toss to coat everything evenly. Be gentle here—you want the bread to stay in cubes, not crumble into breadcrumbs.

Step 9: Add Broth Pour in the chicken or vegetable broth and mix gently. Every bread cube should be moist, but not swimming. If it looks too dry, add a bit more broth. For Gf Stuffing Thanksgiving, I usually add an extra 1/4 cup because I love a really moist stuffing.

Step 10: Add Fresh Herbs Toss in the fresh parsley and sage, distributing them evenly without breaking apart the bread. Taste and adjust salt and pepper as needed. Fresh herbs make such a difference here—dried herbs just don’t compare.

Step 11: Bake Transfer the mixture to your prepared baking dish. Cover tightly with aluminum foil and bake for 40 minutes. This covered baking time makes the stuffing moist and tender inside.

Step 12: Crisp the Top Remove the foil and bake for an additional 10 minutes. The top will turn golden and crispy—that’s the hallmark of The Best Gluten-Free Stuffing.

Step 13: Serve Garnish with extra fresh parsley if desired. Serve warm and watch it disappear from the table.

Substitutions Made Simple

The beauty of this Best Gluten Free Stuffing is how adaptable it is. Here are swaps that work beautifully:

Gluten-Free Bread: Any sturdy gluten-free bread works here. Canyon Bakehouse, Schär, or homemade gluten-free bread all make excellent stuffing. Just avoid anything too soft or it’ll turn to mush.

Butter: Dairy-free butter works perfectly for this recipe. Earth Balance or Miyoko’s are my favorites. Olive oil works too, though you’ll lose some of that rich, buttery flavor.

Broth: Use whatever broth you prefer. Chicken broth adds depth, but vegetable broth makes this vegetarian-friendly. Turkey broth is traditional if you’re making this for Thanksgiving Gf Stuffing.

Fresh Herbs: While fresh is best, you can use dried herbs in a pinch. Use 1 tablespoon dried parsley and 1 teaspoon dried sage. The flavor won’t be quite as bright, but it’ll still taste good.

Mushrooms: These are completely optional, but they add wonderful umami depth. Skip them if you’re not a mushroom fan, or add more if you are.

Onions: Shallots make a lovely substitute for regular onions. They’re slightly sweeter and more delicate. You can also use a mix of yellow and red onions for complexity.

Troubleshooting Tips

Stuffing Too Dry? This usually means you didn’t use enough broth. For The Best Gluten-Free Stuffing, don’t be shy with the liquid—add it until the bread looks thoroughly moistened.

Stuffing Too Mushy? You either skipped the bread dehydration step or used bread that was too soft to begin with. Next time, make sure your bread is completely dehydrated before adding the wet ingredients.

Bland Flavor? Taste your mixture before baking and adjust seasonings. Best Gluten Free Stuffing needs adequate salt to bring out all the flavors. Also, make sure you’re using fresh herbs—they make a huge difference.

Top Not Crispy? You might need to bake it uncovered a bit longer. Every oven is different, so give it another 5 minutes if needed. You can also broil it for 1-2 minutes at the very end, watching carefully.

Bread Breaking Apart? Be gentler when mixing. Gluten-free bread is more delicate than regular bread, so treat it kindly. Use a folding motion rather than stirring.

Storage and Meal Prep

This Gf Stuffing Thanksgiving recipe is perfect for make-ahead meal planning. Here’s how to prep in advance:

Make-Ahead Tips: Dehydrate your bread cubes 1-2 days ahead and store in an airtight container. You can also sauté the vegetables the day before and refrigerate them. On the day you’re serving, just combine everything and bake.

Storing Leftovers: The Best Gluten-Free Stuffing keeps in the fridge for up to 5 days in an airtight container. The flavors actually deepen overnight, making leftovers even better.

Reheating: For best results, reheat in a 350°F oven for 15-20 minutes. Cover with foil if the top is getting too brown. You can also microwave individual portions, though they won’t be as crispy.

Freezing: This stuffing freezes beautifully for up to 3 months. Let it cool completely, then wrap tightly in foil and place in a freezer bag. Thaw overnight in the fridge before reheating. I always make a double batch now so I can freeze half for later.

Leftover Ideas: Crumble leftover stuffing into soups for added texture. Form it into patties and pan-fry for “stuffing cakes.” Or use it as a base for a breakfast hash topped with fried eggs.

Serving Suggestions

Best Gluten Free Stuffing is incredibly versatile. Here’s how we love to serve it:

Classic Thanksgiving: Pair this with roasted turkey, cranberry sauce, and gravy. It’s the traditional spread, but entirely gluten-free. Your guests won’t know the difference.

Weeknight Dinner: This stuffing isn’t just for holidays. Serve it alongside roasted chicken and steamed green beans for a comforting weeknight meal. It makes regular dinners feel special.

Vegetarian Main: Make this with vegetable broth and serve it as the star of the meal. Add roasted vegetables or a salad on the side. The Best Gluten-Free Stuffing is hearty enough to be a main dish.

With Gravy: Make sure you have plenty of gluten-free gravy on hand. This stuffing soaks it up beautifully. Homemade turkey or mushroom gravy takes it to the next level.

Crowd Pleasing: This recipe serves about 8-10 as a side dish. For larger gatherings, it doubles easily. Just use a larger baking dish or two separate ones.

If you’re planning a full gluten-free holiday spread, pair this with my gluten-free chocolate chip cookies for dessert. And don’t forget about my cassava flour tortillas for your everyday meals.

Variations and Dietary Adjustments

Gluten-Free Stuffing Balls: Want to make individual portions? Form the mixture into balls before baking. Place them on a greased baking sheet and bake at 350°F for 25-30 minutes. They’re perfect for portion control and look beautiful on a plate.

Sausage Stuffing: Brown 1 pound of gluten-free Italian sausage and add it to the mixture. This creates a heartier, more protein-rich version. My husband requests this variation every time.

Cranberry Pecan: Fold in 1/2 cup dried cranberries and 1/2 cup toasted pecans before baking. The sweetness of cranberries balances beautifully with the savory herbs.

Apple Sage: Add 1-2 diced apples with the vegetables. The fruit adds subtle sweetness and pairs wonderfully with the sage. This Gf Stuffing Thanksgiving variation is particularly festive.

Herb-Focused: Double the fresh herbs for an extra aromatic version. Add fresh thyme or rosemary along with the sage and parsley. Each herb brings its own personality to the dish.

Dairy-Free: Simply swap regular butter for vegan butter. The recipe works perfectly without any other adjustments needed. This makes The Best Gluten-Free Stuffing accessible for even more dietary needs.

Lower Sodium: Use low-sodium broth and reduce or eliminate the added salt. Let the fresh herbs and vegetables provide the flavor. You can always add more salt at the table.

The Best Gluten-Free Stuffing FAQs

Why This Recipe Works for Busy Families

I created this Best Gluten Free Stuffing with real family life in mind. Holiday cooking is stressful enough without worrying about complicated techniques or hard-to-find ingredients.

This recipe breaks down into manageable steps. You can dehydrate the bread while watching a movie. Chop vegetables while coffee brews. The actual hands-on time is maybe 30 minutes, and the oven does the rest.

What I love most is that this stuffing makes everyone at the table feel included. No separate “special” dish for the gluten-free person. Everyone eats the same delicious food, which is what holidays should be about.

According to research from the Gluten Intolerance Group, one of the biggest challenges for people following a gluten-free diet is feeling isolated during social meals. Recipes like this help bridge that gap, creating food everyone can enjoy together.

Final Thoughts

The Best Gluten-Free Stuffing doesn’t have to be complicated or disappointing. This recipe proves that with the right technique and quality ingredients, you can create something truly special.

I hope this becomes your go-to holiday recipe, just like it has for our family. There’s something magical about pulling that baking dish from the oven—golden, fragrant, and perfect—knowing everyone at your table can enjoy it.

The first time I made this Gf Stuffing Thanksgiving dish, I finally felt like I could host holidays again without worry. That’s what good recipes do—they bring people together, making celebrations feel complete.

Happy cooking, and may your holidays be full of delicious, inclusive food that everyone loves!

Notes on Ingredients

Gluten-Free Bread: The quality of your bread matters significantly for The Best Gluten-Free Stuffing. Look for brands with good structure that don’t crumble easily.

Fresh Herbs: This recipe really shines with fresh herbs. Dried herbs work in a pinch but won’t give you the same bright, aromatic flavor.

Broth Amount: Start with 1 3/4 cups and add more if needed. Every gluten-free bread absorbs liquid differently, so adjust based on your bread.

Make It Your Own: This recipe is forgiving and adaptable. Don’t be afraid to adjust herbs and seasonings to your family’s preferences.