Gluten-Free Stuffing

5 from 2 votes
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Need a gluten-free stuffing to serve at your Thanksgiving feast? This easy recipe has a flavorful combination of herbs and seasonings that guests will enjoy. Plus, it’s also dairy-free and vegetarian!

gluten free stuffing in a white casserole dish

A piping hot tray of traditional stuffing is a must-have for holiday meals. This recipe has been adapted to be gluten-free and dairy-free. No one should have to skip a scoop or two of this delicious side dish. This version is a spin on my classic stuffing recipe, but carefully selecting the right ingredients while maximizing the taste.

To ensure the bread soaks up the savory stock, I toast the cubes in the oven first. The process is quick and can be done ahead of time. It’s then combined with sauteed fresh vegetables and herbs, then baked until hot and steamy. The surface is golden brown, with a soft custardy layer underneath. Serve with big slices of turkey and gravy to complete your meal.

portioned stuffing ingredients with labels

Bread selection

Grocery stores now have many options for gluten-free bread compared to the past. I found Schär brand baguettes in the bread aisle, on the very top of the shelf. The slender loaf makes it easy to slice into cubes; I use three loaves. However, pre-sliced bread can be used as well. 

These products use gluten-free flours like rice, starches like cornstarch, and a binder like psyllium husk to create structure. I love bread, and although it’s not the same, I thought it was a decent replacement, especially for a baked recipe. You’ll need about 1 pound of bread.

Cube and dry the bread

For hearty scoops that don’t get mushy and crumble apart, cut the bread into ¾-inch cubes. This technique allows the spongy pieces to soak up the liquid and keep their shape. Dry the bread on a few baking sheets at a moderate 350ºF (177ºC) oven to absorb more of that flavorful stock. 

I use the same method for making homemade croutons. The process only takes 10 minutes to dry, while making them crisp and lightly golden in hue. Let them cool on the warm baking sheet to remove excess moisture further. You’ll need about 16 cups of bread cubes.

Saute the aromatics

To add a strong flavor to the bland bread, chop up fresh vegetables and herbs. I saute diced onion and celery in olive oil, then add minced garlic, sage, rosemary, and thyme. This process helps to dry out the fat-soluble flavors in the herbs into the oil. The mixture is seasoned with salt and pepper, then added to the bowl of bread cubes and parsley. 

Soak in a savory custard

The texture would be super dry without adding in some liquid. I use vegetable stock. However, you can use chicken broth or stock if not making this a vegetarian side dish. I recommend the unsalted versions so that you can control the salt level. Also, take a peek to make sure the product is gluten-free. 

This process might seem strange, but I add whisked eggs to the stock. The extra proteins help create a subtle custard-like texture inside the bread when baked, locking in moisture and keeping the stuffing tender instead of dry. You can’t taste the eggs, but it helps! Let the bread soak up the liquid for 5 minutes. They are like little sponges, so you shouldn’t see much residual stock. Spread the stuffing evenly into a greased 9×13-inch casserole dish.

cubes of bread soaking in vegetable stock

Bake the stuffing

Cover the baking dish with foil, then bake at 350ºF (177ºC). The hot steam gets trapped inside so that the custard cooks and puffs up for a light and airy texture. This takes about 20 minutes, then bake uncovered to create a golden brown surface and a more crisp texture on top. 

To ensure that the eggs cook through, the center of the casserole should reach 144ºF (62ºC) on an instant-read thermometer. I like to serve this dish warm with fresh herbs sprinkled on top right before serving. This is a versatile stuffing base that you can add more flavorful ingredients to.

Other mix-ins

  • Add chopped apples and saute with the vegetables
  • Dried cranberries for sweetness
  • Cooked mild or spicy pork or chicken sausage (make sure it’s gluten-free!)
  • Various types of nuts like chopped walnut or pecans

Serve this with

Frequently asked questions

Can this stuffing be made ahead of time?

The bread can be toasted about 5 days ahead of time, cooled completely, and stored in an airtight container. The bread can be soaked, assembled, and refrigerated 1 day ahead of time. It may take longer to bake since the ingredients will be cold. The stuffing can also be baked, cooled, then reheated at 300-degrees until hot.

How do you know when the stuffing is done baking?

The surface should be dry and golden brown, with tender pieces of moist bread underneath. This recipe contains eggs, so the center should reach at least 144ºF (62ºC) to ensure that it’s cooked through.

scooping stuffing out of a white dish

Recipe Science

What gives gluten-free bread texture without wheat?

Gluten-free bread cannot contain wheat, barley, or rye. The gluten formed in wheat flour, when mixed with water, helps to provide structure. To mimic the normal texture, different ingredients are used to get the desired consistency and rise during fermentation and baking—flours like almond, buckwheat, cassava, coconut, oat, or —binders like psyllium husk or xanthan gum help the ingredients stick better together.

Gluten-Free Stuffing

Here's an easy gluten-free stuffing to serve at Thanksgiving that has a flavorful combination of herbs and seasonings that guests will enjoy.
5 from 2 votes
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings 8 servings
Course Side
Cuisine American


  • 1 pound gluten-free baguette, about 16 cups cubed
  • ¼ cup olive oil
  • 1 cup diced red onion, or yellow onion, ¼" dice
  • 1 cup diced celery, ¼" dice
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped sage
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons chopped parsley
  • 1 teaspoon garlic powder
  • 3 large eggs
  • 3 cups unsalted vegetable stock


  • Set the oven rack to the lower and upper-middle position—Preheat to 350ºF (177ºC).
  • Slice the bread into about ¾-inch cubes and then spread in a single layer on two large sheet pans. There should be about 16 cups of cubes.
  • Toast the cubes in the oven until the edges are dry and crisp, about 10 minutes, gently stirring after 5 minutes. Allow to completely cool on the sheet pan while cooking the rest of the stuffing. The bread will completely dry out.
  • Heat a large 12-inch skillet over medium heat. Add the olive oil, then once hot add in the onions and celery, saute until tender, 5 to 6 minutes. Add garlic, saute until fragrant, 30 seconds. Add sage, rosemary, thyme, salt, and pepper, stir and cook for 30 seconds—transfer mixture to the bowl with the bread cubes.
  • Add parsley and garlic powder to the bread mixture and gently stir to combine.
  • In a medium bowl, whisk together eggs and vegetable stock. Pour the liquid evenly over the bread, gently stir to combine. Allow soaking for 5 minutes.
  • Set the oven rack to the middle position—grease a 9×13-inch baking pan with cooking spray or olive oil. Evenly spread the stuffing mixture into the pan.
  • Cover with foil and bake for 20 minutes. Uncover and bake until the internal temperature reaches at least 144ºF (62ºC) and the surface is slightly dry, about 15 to 20 minutes. Serve the stuffing warm.

Recipe Video

YouTube video


  • Recipe Yield: 8 cups
  • Serving Size: 1 cup
  • Using dried herbs: Use half the amount of the fresh herbs (sage, thyme, and rosemary), a total of 1 tablespoon dried.
  • Make-ahead: Cut and dry bread up to 5 days before using. Store in an airtight container. Combine all of the stuffing ingredients, cover, refrigerate, and bake within 1 day. Bake covered for 30 minutes, then remove and continue to bake until the internal temperature reaches at least 144ºF (62ºC) and the surface is dry.
  • Reheating: Cool the baked stuffing, cover, and refrigerate. Warm individual portions on high power in the microwave in 30-second intervals until warm. Alternatively, heat in a 300ºF (149ºC) oven until warmed through.

Nutrition Facts

Serves: 8 servings
Calories 238kcal (12%)Carbohydrates 28g (9%)Protein 8g (16%)Fat 11g (17%)Saturated Fat 2g (10%)Polyunsaturated Fat 1gMonounsaturated Fat 6gTrans Fat 1gCholesterol 70mg (23%)Sodium 1149mg (48%)Potassium 109mg (3%)Fiber 3g (12%)Sugar 2g (2%)Vitamin A 456IU (9%)Vitamin C 4mg (5%)Calcium 30mg (3%)Iron 1mg (6%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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