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Buttery and delicious, this Gluten Free Stuffing transforms gluten-free bread into a side dish worth making. Even the best gluten-free breads tend to be dense and dry, but youโd never know it when you tuck into this glorious gluten-free bread stuffing.
If youโre a regular consumer of gluten-free bread, you know itโs often sold in the freezer and the bread tends to have a tighter crumb compared to soft, pillow, gluten-full bread. Itโs a small price to pay when it comes to your health, though.
As I was cutting the gluten-free bread into cubes to dry them, I wondered how the final stuffing would turn out. I felt skeptical. But somewhere between dense, dry cubes of gluten-free bread and a mixture of butter, vegetables, and chicken broth, some kitchen magic happened.
The gluten-free bread swelled up just like regular bread, by the time it was done baking, you could not see or taste a difference. This gluten-free stuffing sacrifices nothing in the realm of flavor โ absolutely nothing! I honestly had no idea it would turn out so well, but Iโm so glad it did.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Chicken broth:ย I keep jars of homemade chicken broth in the freezer (itโs a delicious by-product of poaching a chicken), but store-bought is also good. Or use vegetable broth or turkey broth if you have either.
- Herbs:ย Fresh herbs taste the best in this stuffing, but dried herbs work too. I rarely find fresh marjoram and almost always substitute dried. Or, customize with your favorite herbs like fresh rosemary or poultry seasoning.
- Bread:ย I tested this recipe withย Canyon Bakehouse Mountain Whiteย andย Udiโs Multigrain Gluten-Freeย bread (both sold in the freezer section), but use the one you love the most.ย Dry the breadย up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).
Step-by-step instructions
- Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter. In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sautรฉ until translucent, about 7 to 8 minutes.
- Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and ยฝ teaspoon pepper.
- To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
- Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
Recipe tips and variations
- Yield:ย This Classic Bread Stuffing Recipe makes about 10 cups, enough for 10 side-dish servings of about 1 cup each.
- Storage:ย Store leftovers covered in the refrigerator for up to 4 days.
- Make Ahead Stuffing: After youโve assembled the stuffing, refrigerate it up to 1 day in advance. See my full Make-Ahead Thanksgiving menu for more ways to cook in advance including a Make Ahead Roasted Turkey, Make Ahead Mashed Potatoes (that wonโt get watery in the freezer), and Make Ahead Pumpkin Pie.
- Freezer: For best results, assemble and freeze the bread stuffing uncooked. Then thaw overnight in the refrigerator and bake as directed in the recipe.
- Classic stuffing recipe: To make my homemade Bread Stuffing recipe, preheat oven to 400 degrees and rub a 9ร13 inch baking dish with butter. Add stuffing to the baking dish, cover tightly with foil, and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.
- Crockpot stuffing: Save your oven space and make bread stuffing in your slow cooker. Youโll still have soft, chewy bread cubes with plenty of crispy edges without using your oven.
- Small batch:ย Myย Bread Stuffing for Twoย is the same delicious, buttery stuffing with all your favorite flavors, but scaled down to a smaller quantity for small gatherings. See my fullย Thanksgiving for Two Menuย which includes a pair of roastedย Cornish Hens with Stuffingย and twoย Mini Pumpkin Piesย for dessert.
- Sausage stuffing: My homemade Cornbread Dressing is made with plenty of sausage for a spicy kick.
- Vegan stuffing: Filled with wild mushrooms, leeks, fresh kale, and all the classic Thanksgiving herbs you love, this Vegan Stuffing recipe has bread cubes that are soft and chewy on the inside with browned, crispy edges outside. The entire recipe is 100% vegan and delicious.
Frequently Asked Questions
Dry the breadย up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).
Yes! Iโve tested this homemade stuffing recipe in a 9-inch by 13-inch aluminum foil pan.
For food safety reasons, and for a more evenly cooked bird, most modern recipes donโt encourage stuffing a turkey. If you decide to stuff your turkey, combine wet and dry stuffing components just before placing them in the cavity, ensuring any raw meat, poultry, or seafood used in the stuffing is fully cooked beforehand. Do not stuff a bird with cooked stuffing. Use a large spoon or your hands to loosely stuff the body and neck cavities (do not pack it tightly because the stuffing expands while it cooks). Truss the main cavity with trussing pins to keep the stuffing inside. The stuffing must register 165 degrees on an internal thermometer to be safe to eat. For more information, see the USDA website. Stuffing a chicken or Cornish hens is also discouraged.
More delicious holiday recipes
Chicken and Turkey Recipes
Roasted Turkey Breast
Casserole Recipes
Sweet Potato Casserole Recipe with Marshmallows
Side Dish Recipes
Slow Cooker Green Bean Casserole
Bread Recipes
Homemade Crescent Rolls
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Gluten Free Stuffing
Ingredientsย
- 1/2 cup butter (1 stick) plus more for buttering dish
- 1 large onion peeled chopped
- 4 celery ribs halved lengthwise and chopped
- 3 eggs
- 2 cups chicken broth (see note 1)
- salt and freshly ground black pepper
- 1/2 cup minced fresh parsley (see note 2)
- 1 teaspoon minced fresh sage or ยฝ teaspoon dried
- 1 teaspoon minced fresh thyme or ยฝ teaspoon dried
- 1 teaspoon minced fresh marjoram or ยฝ teaspoon dried
- 1 loaf gluten-free bread cut into 1/2-inch cubes and dried overnight on counter (about 1 pound, see note 3)
Instructionsย
- Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
- In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sautรฉ until translucent, about 7 to 8 minutes. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and ยฝ teaspoon pepper.
- To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
- Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
Notes
- Chicken broth:ย I keep jars of homemade chicken broth in the freezer (itโs a delicious by-product of poaching a chicken), but store-bought is also good. Or use turkey broth if you have that.
- Herbs: Fresh herbs taste the best in this stuffing, but dried work too. I rarely find fresh marjoram and almost always substitute dried.
- Bread: I tested this recipe with Canyon Bakehouse Mountain White and Udiโs Multigrain Gluten-Free breads (both sold in the freezer section), but use the one you love the most. Dry the bread up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).
- Yield: This Classic Bread Stuffing Recipe makes about 10 c., enough for 10 side-dish servings of about 1 c. each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: After youโve assembled the stuffing, refrigerate it up to 1 day in advance. When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.