Gluten Free Stuffing

A delicious and traditional gluten-free stuffing seasoned with parsley, sage and thyme, using my favorite gluten-free bread.

Whenever I think of Thanksgiving meal, my mind immediately goes straight to dessert. Hello gluten-free pecan pie, gluten-free pumpkin pie, and gluten-free cinnamon rolls. 

But coming in at a close second is always gluten-free dressing. I love dressing, especially slathered in gravy and mingled with small bits of turkey, dairy-free Instant Pot mashed potatoes, or whatever else is floating around my plate.

And while more exotic or non-traditional stuffing sounds and looks lovely (most of them anyways), I’m a traditionalist snob when it comes to my gluten-free stuffing. Which is precisely why I prefer this more traditional gluten-free stuffing recipe.  

When I made this a few days ago, the thyme and sage sauteed with the ghee (you can substitute vegan butter), onions, and celery filled our house with a wonderful aroma. It left my girls salivating and begging for a spoonful of the stuffing as soon as I pulled it out of the oven (of course I caved and both girls loved it). 😉

And I especially like that the top of this dish remains nice and crunchy, while the bottom stays moist and soft.

The best gluten-free bread for gluten-free stuffing

I use my gluten-free rice-free bread in this recipe, although as stated below, you certainly could use my gluten-free oatmeal millet bread or the artisan gluten-free bread (which is also vegan/egg-free).

My bread loaves are significantly larger than store bought ones (like Udi’s or Rudi’s, not unless you can get your hands on some of the Heritage Loaves from Canyon Bakehouse). So if you want to substitute a gluten-free store bought loaf, you might need to use 2 loaves to equal my one.

How to make gluten-free stuffing

1. Divide the bread cubes between two large parchment lined baking sheets and leave them out on the counter (uncovered) overnight.
2. Adjust the oven racks to the upper and lower middle positions and preheat oven to 400 degrees (F).
3. Bake the bread cubes for 10 minutes and then stir, and bake for an additional 5 minutes or until golden brown.
4. Preheat oven to 350 degrees (F).
5. In a large sauté pan, warm the vegan butter over medium heat. Add the onions and celery and sauté for 6 minutes. Add the ground sage and thyme and sauté for another 2-3 minutes, or until the vegetables are soft.
6. In a large mixing bowl, combine the bread cubes, sautéed vegetables, parsley, sea salt, and black pepper.
7. In a small mixing bowl, whisk together the eggs and chicken broth, and then pour it into the bread cube mixture and gently mix.
8. Place in a lightly greased 9”x13” baking dish and cover with foil. Bake at 350 degrees (F) for 30 minutes, and then remove the foil and bake for another 10 minutes, or until the top is nice and crunchy. Serve immediately.

May your Thanksgiving be filled with love and laughter – and exceptionally great food – including this gf stuffing!
Blessings,
Megan

Gluten-Free Stuffing Recipe: 

Gluten Free Stuffing

Yield: 8-12 servings

Cook Time: 40 minutes

Total Time: 40 minutes

A delicious and traditional gluten-free stuffing seasoned with parsley, sage and thyme, using my favorite gluten-free bread.

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Ingredients

• 1 Gluten-Free Rice-Free Bread Loaf, sliced and then cubed in 1-inch pieces
• ¼ cup vegan butter (or olive oil or ghee)
• 3 cups chopped onions (about 1 large)
• 1 cup chopped celery (about 2 stalks)
• 1 teaspoon dried ground sage
• 1 teaspoon dried thyme
• ¼ cup fresh chopped parsley
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• 2 large eggs
• 2 cups chicken broth or vegetable broth

Instructions

1. Divide the bread cubes between two large parchment lined baking sheets and leave them out on the counter (uncovered) overnight.
2. Adjust the oven racks to the upper and lower middle positions and preheat oven to 400 degrees (F).
3. Bake the bread cubes for 10 minutes and then stir, and bake for an additional 5 minutes or until golden brown.
4. Preheat oven to 350 degrees (F).
5. In a large sauté pan, warm the vegan butter over medium heat. Add the onions and celery and sauté for 6 minutes. Add the ground sage and thyme and sauté for another 2-3 minutes, or until the vegetables are soft.
6. In a large mixing bowl, combine the bread cubes, sautéed vegetables, parsley, sea salt, and black pepper.
7. In a small mixing bowl, whisk together the eggs and chicken broth, and then pour it into the bread cube mixture and gently mix.
8. Place in a lightly greased 9”x13” baking dish and cover with foil. Bake at 350 degrees (F) for 30 minutes, and then remove the foil and bake for another 10 minutes, or until the top is nice and crunchy. Serve immediately.

Notes

This recipe calls for my Gluten & Rice Free Multigrain Bread Loaf, but feel free to substitute my Gluten Free Oatmeal Millet Bread or Gluten Free White Bread Loaf.