This gluten free stuffing is out of this world delicious, easy to make, and everyone at your table will love it. It’s sure to become a favorite trimming at your Thanksgiving feast or any holiday meal.
Thanksgiving just doesn’t seem like Thanksgiving without the stuffing. And this gluten-free version will delight everyone at your table.
In fact, I make sure to use my biggest casserole dish as everyone always clamors for seconds and thirds.
Not only can you serve your gluten free stuffing along side your favorite traditional holiday side dishes, but also try some new sides like super easy bacon brussels sprouts and delicious creamy sweet potato pie.
You might be wondering…
Why do some people call stuffing dressing?
Now some people believe that if it’s cooked inside a roast, it’s called stuffing and if it’s prepared outside the bird, then the proper name is dressing.
But many cooks, especially in the South, will call it dressing regardless of how it’s prepared.
Either way, I call it yummy. 😊
Ingredients
So the savory ingredients for gluten-free stuffing are gluten-free bread (I use Udi’s bread), butter, onions, celery, bell peppers, garlic, parsley, sage, and thyme.
And, best of all, it takes only twenty minutes to prepare and then an hour in the oven.
Here’s a peek into my kitchen as I make stuffing. It’s easier than you think.
How To Make Gluten Free Stuffing
*Free printable recipe card is available at the end of the post.
To begin, preheat your oven to 350℉.
Then melt butter over a medium heat in a large skillet. Next add your onions, celery, green pepper, garlic, and parsley. Cook and stir, about 5 minutes.
Then remove your skillet from the heat and stir in the parsley, sage, thyme, salt and pepper.
This is about the time when your family may come running into the kitchen to see what you’re making that smells so good.
O.K. back to the stuffing, now butter a large shallow baking dish and turn your bread cubes into the dish. Add the veggie mixture to the bread and mix gently.
Finally, stir in chicken broth and toss until well combined.
And you’re ready to cover and bake your stuffing for 30 minutes. Then uncover and bake for an additional 15-30 minutes.
Pro tips and recipe notes
- Feel free to use any kind of gluten-free bread you prefer. More of a cornbread stuffing lover? Go ahead and use a gluten-free cornbread.
- Some breads are more absorbent than others. Make sure your bread is moist when adding the broth without becoming overly soggy. Nobody likes soggy stuffing and at the same time we don’t want it too dry. Add your broth a half cup at a time to be sure it’s just right.
- I just love the herbs and veggies in this recipe, but you can certainly modify the recipe to suit your taste.
- What ingredients will you add? Rosemary? Apples? Sausage? Cranberries? Nuts? It’s up to you.
- You can also swap out a gluten-free vegetable broth instead of chicken broth if you prefer.
- Need to make it dairy-free? No problem. Instead of butter, use a dairy-free butter substitute like Earth Balance.
- This recipe can be prepared the day before and kept covered in the fridge until needed.
There you go. A delicious homemade stuffing to serve amongst your traditional side dishes. And the best part is, it’s gluten-free.
I hope you have a happy Thanksgiving and get to enjoy a lot of your traditional favorite foods. Enjoy precious time with your family and friends. Happy Thanksgiving from our family to yours!
More Thanksgiving recipes
Low Carb Cauliflower Stuffing Want a low carb gluten free stuffing? This is a tasty alternative to bread stuffing. It’s made all in one skillet so clean up is super easy too.
More Thanksgiving recipes Here is a list of more Thanksgiving holiday recipes.
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Gluten Free Stuffing (Easy Homemade Dressing)
Ingredients
- 1 1/2 loaves of gluten free bread cubed
- 2 onions chopped
- 2 stalks of celery chopped
- 1 green bell pepper diced
- 2 cloves of garlic minced
- 1/2 cup parsley chopped
- 2 sticks of butter
- 2 cups gluten free chicken broth
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat oven to 350℉
- Melt butter over a medium heat in a large skillet. Add onions, celery, green pepper, and garlic. Cook and stir, about 5 minutes.
- Remove from the heat and stir in the parsley, sage, thyme, salt and pepper.
- Butter a large shallow baking dish and turn bread cubes into the dish. Add mixture to the bread and mix gently. Stir in the chicken broth and toss until well combined.
- Cover and bake for 30 minutes. Then uncover and bake for an additional 15-30 minutes.
Notes
- Feel free to use any kind of gluten-free bread you prefer. More of a cornbread stuffing lover? Go ahead and use a gluten-free cornbread.
- Some breads are more absorbent than others. Make sure your bread is moist when adding the broth without becoming overly soggy. Nobody likes soggy stuffing and at the same time we don't want it too dry. Add your broth a half cup at a time to be sure it's just right.
- I just love the herbs and veggies in this recipe, but you can certainly modify the recipe to suit your taste.
- What ingredients will you add? Rosemary? Apples? Sausage? Cranberries? Nuts? It's up to you.
- You can also swap out a gluten-free vegetable broth instead of chicken broth if you prefer.
- Need to make it dairy-free? No problem. Instead of butter, use a dairy-free butter substitute like Earth Balance.
- This recipe can be prepared the day before and kept covered in the fridge until needed.
Nutrition
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Fred Mcmurray says
Looks tasty!
Barbara says
Thanks, Fred.
Joyce says
Oh, my gosh! That looks fantastic! Going to have to bookmark this page as I’m always looking for a gluten free recipe for something. Thanks for sharing!
Barbara says
That’s my goal, Joyce, to put the quick and delicious back into gluten free cooking so that you can prepare tasty and healthy meals and still have time to get back to doing the things you enjoy.
Karen says
Hi Barbara,
I’m very new to gluten-free and am enjoying browsing your website. This stuffing recipe looks delicious. I haven’t sourced out Udi’s bread, yet, and have a question. You call this cornbread stuffing, but I’m not seeing cornbread in the ingredient list. Is Udi’s a cornbread?
Thank you!
Karen
Houston, Tx
Barbara says
Hello Karen,
Thanks for the heads-up.
I’m so glad that you are enjoying the website.
Oops, I have been making this stuffing for years and I must have misread the label on the Udi’s bread; I thought it was corn based. I have revised the recipe title and description.
Indeed this is a delicious gluten free stuffing and I hope you enjoy it as much as we do.
Karen says
Barbara,
Thanks for the reply. Being from the south, I am used to cornbread dressing (a southern thing), but your recipe looks very good. I can hardly keep myself from tweaking a recipe, so I might add some gluten-free cornbread with the gluten-free bread.
Thanks,
Karen
Barbara says
Excellent! Sounds tasty.
Catherine says
Are the herbs fresh or dried? It will make a difference to the measurements, right?
Barbara Bianchi says
Excellent question, Catherine.
The measurements for the sage and thyme are for dried herbs. The parsley is fresh.
Thanks so much. ❤︎