This gluten-free stuffing is the perfect side dish for your holiday celebrations. With its savory combination of gluten-free bread, aromatic herbs, vegetables, and just the right amount of broth, it’s light, fluffy, and packed with flavor. Plus, it’s easily customizable with optional add-ins like fresh cranberries for a touch of sweetness. Whether you’re following a gluten-free diet or simply want to try something new, this recipe is sure to become a holiday favorite.
Why You’ll Love This Recipe
I love this gluten-free stuffing because it delivers all the comfort and flavor of traditional stuffing, without the gluten. It’s a perfect side dish for those with dietary restrictions, but also for anyone who wants a tasty, hearty addition to their meal. The combination of gluten-free bread, fresh herbs, and sautéed vegetables creates a stuffing that’s both savory and satisfying. It’s light and fluffy yet still rich in flavor, and the optional cranberries give it a delightful hint of sweetness. It’s simple to prepare and bakes to a golden crisp perfection, making it a crowd-pleaser at any holiday table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 loaf gluten-free bread, cubed (about 8 cups)
1/2 cup unsalted butter
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
2 cups gluten-free chicken or vegetable broth
1/2 teaspoon salt
1/4 cup fresh parsley, chopped
1/4 cup chopped fresh cranberries (optional, for a touch of sweetness)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook for 5-7 minutes, until softened.
Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
Stir in the thyme, sage, rosemary, black pepper, and salt. Mix well to combine.
Add the cubed gluten-free bread to the skillet and stir to combine with the vegetables and spices.
Slowly pour the gluten-free broth over the bread mixture, stirring gently to moisten the bread. Add more broth if necessary, depending on the texture of the bread.
Stir in the fresh parsley and cranberries (if using). Taste and adjust seasonings as needed.
Transfer the stuffing mixture to the prepared baking dish and cover with aluminum foil.
Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes, until the top is golden and crispy.
Serve warm as a delicious side dish with your holiday feast.
Servings and Timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 40-45 minutes
Total Time: 55 minutes
Variations
Add-ins: I love adding fresh cranberries to give a slight sweetness and balance the savory flavors, but you can leave them out if you prefer a more traditional stuffing.
Herb Variations: You can play with the herbs based on your preference—substitute thyme with oregano or basil, or add some sage and rosemary in larger quantities for a more robust flavor.
Vegan Version: To make it vegan, simply swap the butter for a dairy-free alternative like olive oil or vegan butter and use vegetable broth.
Storage/Reheating
Storing Leftovers: I usually store any leftover stuffing in an airtight container in the fridge for up to 3 days.
Reheating: To reheat, I find the best way is to cover the stuffing with foil and heat it in a 350°F (175°C) oven for about 10-15 minutes. For a crispy top, remove the foil during the last few minutes of reheating.
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FAQs
Can I make this gluten-free stuffing ahead of time?
Yes, you can prepare the stuffing a day or two in advance. Simply assemble it, cover with foil, and refrigerate. When ready to bake, allow it to come to room temperature before placing it in the oven, or bake directly from the fridge with a few extra minutes added to the cooking time.
Can I use any type of gluten-free bread?
I recommend using a firm, hearty gluten-free bread for the best texture, as some gluten-free bread types can become too soggy when mixed with broth. Look for breads that are denser, like those made with rice or almond flour, for a fluffier stuffing.
Can I make this stuffing without the herbs?
The herbs add a lot of flavor, but if you don’t have them or prefer something milder, you can skip them or use other seasonings like Italian seasoning or a dash of poultry seasoning.
Can I freeze this gluten-free stuffing?
Yes, this stuffing freezes well. I usually freeze it in an airtight container or freezer bag for up to a month. When you’re ready to use it, thaw it in the fridge overnight and reheat in the oven.
How do I get a crispy top for my stuffing?
To achieve a crispy top, bake the stuffing covered with foil for the first 25-30 minutes, then uncover it for the last 10-15 minutes of baking to allow the top to brown and crisp up.
Conclusion
This gluten-free stuffing is a wonderful alternative to traditional stuffing, perfect for those with dietary restrictions or anyone looking to try a new twist on a holiday classic. With its savory flavors, light texture, and customizable options, it’s sure to be a hit at any meal. The combination of gluten-free bread, fresh herbs, and just the right amount of broth makes it both comforting and delicious. Whether you’re serving it at Thanksgiving, Christmas, or any festive gathering, this stuffing will be a crowd-pleaser.
📖 Recipe:
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Gluten-Free Stuffing
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This Gluten-Free Stuffing is the perfect side dish for any holiday celebration, combining gluten-free bread, aromatic herbs, and vegetables into a savory, fluffy stuffing. Customize it with fresh cranberries for a touch of sweetness. Ideal for those with dietary restrictions or anyone looking for a new holiday tradition, this gluten-free stuffing is simple to prepare and bakes to golden, crispy perfection.
Ingredients
1 loaf gluten-free bread, cubed (about 8 cups)
1/2 cup unsalted butter
1 medium onion, chopped
2 celery stalks, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 cups gluten-free chicken or vegetable broth
1/4 cup fresh parsley, chopped
1/4 cup chopped fresh cranberries (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt the butter over medium heat. Add chopped onion and celery, cooking for 5-7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Stir in thyme, sage, rosemary, black pepper, and salt.
- Mix in the cubed gluten-free bread, ensuring it’s evenly coated with the spices and vegetables.
- Gradually pour the gluten-free broth over the bread mixture, stirring gently. Add more broth if necessary to moisten the bread.
- Stir in fresh parsley and optional cranberries. Adjust seasonings to taste.
- Transfer the mixture to the prepared baking dish and cover with aluminum foil.
- Bake for 25-30 minutes, uncovering for the last 10-15 minutes to allow the top to crisp.
- Serve warm.
Notes
Herb Variations: Swap thyme for oregano or basil for a different flavor profile.
Vegan Option: Use olive oil or vegan butter instead of dairy butter and vegetable broth instead of chicken broth.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in an airtight container for up to 1 month, and reheat in the oven after thawing.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 220 kcal
