This easy gluten-free stuffing recipe combines basic vegetarian ingredients and herbs to deliver a burst of delicious flavor. It's an ideal choice for baking or using as a turkey stuffing during your holiday gatherings! This vegetarian stuffing is gluten free and dairy free.
For more Thanksgiving side dish recipes be sure to try this stuffed butternut squash, no cook cranberry relish, yams, sweet potato casserole. Or for more allergy-friendly recipes check out my gluten-free side dishes archives.
Jump To
- Ingredients
- Is Stuffing That is Gluten Free Still Flavorful?
- Tips
- Choosing The Bread For Gluten Free Stuffing
- Does Regular Stuffing Have Gluten In It?
- Serving Suggestions
- Storing and Make Ahead Instructions
- Gluten Free Stuffing Mixes
- More Thanksgiving Recipes
- Did You Like This Recipe?
- Recipe Card
- Instructions + Step By Step Photos
- FAQs
- Comments
Ingredients
This stuffing is fantastic either as a standalone dish or for stuffing the bird!
- Bread - you can choose a variety of options, we love using Schar products but I’ve added some more recommendations below. Regular non-gluten-free bread is also suitable for this recipe. If you’re allergic to dairy, check the ingredients for bread as they may sometimes contain milk.
- Eggs - incorporating a few large eggs into the liquid mixture helps bind everything together, ensuring the stuffing maintains a cohesive texture without turning into a lump.
- Herbs and spices - to elevate this gluten-free stuffing, I've added essential spices like dried thyme, rosemary, parsley, sage, salt, and pepper - classic choices synonymous with Thanksgiving dinner.
- Olive oil - this stuffing is dairy and for this, I've used olive oil to sauté the onion and celery. However, for oil substitution, you can also use butter for a richer taste to the stuffing.
- Broth - beef, chicken, or vegetable broth significantly enhances the flavor of this gluten-free stuffing.
- Cranberries - fresh cranberries also provide a delightful burst of tangy flavor, complementing the savory essence of this gluten-free stuffing.
Check the step-by-step photos below the recipe card.
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Is Stuffing That is Gluten Free Still Flavorful?
You bet! Absolutely! This stuffing features a combination of fresh herbs, black pepper, cranberries, and the richness of chicken in the broth, resulting in an incredibly flavorful dish. The only thing it doesn't contain is gluten!
Tips
- For top-notch gluten-free stuffing, I highly suggest toasting the bread beforehand, creating crispy gluten-free croutons. Don't skip the eggs, it stabilizes the stuffing, preventing sogginess.
- Exercise caution when purchasing chicken or veggie stock, as numerous brands may contain gluten. Unless the packaging explicitly states "gluten-free," I don't recommend using it. You can always make your own chicken stock and freeze it for later.
- Ensure small veggie cuts. Take care to cut the veggies into tiny pieces. This guarantees their flavor permeates every morsel of stuffing instead of being sporadically present in chunks.
- Handle the mixing process delicately. When combining the wet ingredients with the toasted bread cubes, proceed with care. Avoid applying excessive force to prevent the bread from breaking down excessively.
- Don't skip the herbs. While fresh herbs might seem like an optional add-in or garnish in many recipes, it significantly contributes to the flavor of this stuffing.
- Toast the bread. For optimal results, toasting gluten-free bread is pivotal. Traditional stuffing uses day-old bread, but toasting ensures consistent texture and imparts a delightful toasty flavor every time.
- Bake covered, then uncovered. Covering the stuffing during baking aids in setting and melding flavors. Uncovering it towards the end helps create a crispy, toasted top layer.
- Customize to your liking. While this recipe maintains a classic approach, feel free to personalize it by adding sautéed mushrooms, dried fruit, apples, or even a touch of cooked sausage, if desired.
- Gluten Free Egg Free Stuffing. In this recipe, there are just two eggs, yet they play a significant role in binding the stuffing together. Without the eggs, the ingredients tend to remain distinct from one another.
- You can substitute one "chia egg" for each egg in the recipe. To create a "chia egg," combine 1 tablespoon of ground white chia seeds with 1 tablespoon of lukewarm water and let it sit until it thickens.
Choosing The Bread For Gluten Free Stuffing
- Look for an enriched gluten-free bread with added fats and tenderizers.
- Your choice should allow tearing or cutting into rough pieces while maintaining enough solidity to withstand added moisture without turning soggy.
- I also like all the following gluten-free bread brands: Schar baguette or Artisan bread, Canyon Bakehouse Mountain White, or Udi’s White Bread.
Does Regular Stuffing Have Gluten In It?
Many stuffing recipes commonly include wheat, making them unsuitable for those seeking gluten-free options. However, by swapping in gluten-free bread, you can craft a homemade stuffing that surpasses the taste of ordinary ones.
Serving Suggestions
During Thanksgiving, I love a spread of delicious dishes. Combine this stuffing with a golden-brown cajun turkey, green beans, orange cranberry sauce, honey glazed carrots, wholesome mashed sweet potatoes, and round off the meal with gluten-free apple cobbler, almond cranberry tart for dessert!
Storing and Make Ahead Instructions
- To Store Leftovers. Any remaining stuffing can be stored in airtight containers in the refrigerator for 3-4 days. When ready to enjoy again, simply reheat it in the microwave. TIP: If it has been longer than a couple of days and the stuffing has lost some moisture, consider revitalizing it by incorporating gluten-free gravy, assuming you have any remaining from the main event.
- To Freeze. Allow the stuffing to cool entirely. Portion it into freezer-friendly containers and store them in the freezer for up to 2 months. When you're ready to indulge, thaw the stuffing and reheat it either in the oven until it's warmed through or in the microwave.
- To Make Ahead. Follow the recipe until after sautéing the onions and celery. Store the celery/onion mixture in the refrigerator while keeping the toasted bread at room temperature. When ready to bake, resume following the recipe as instructed.
Gluten Free Stuffing Mixes
Should you ever need a quick solution, here are a couple of gluten-free stuffing mixes to consider trying out.
- Aleia's Stuffing Mix
- William Sanoma Gluten-Free Stuffing
- Three Bakers Herb Seasoned Whole Grain Gluten-Free Stuffing
- Trader Joe's Gluten-Free Stuffing Mix
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Recipe Card
Easy Gluten Free Stuffing (Dairy Free)
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INGREDIENTS
- 1 pound loaf bread, I used two different types Schar Artisan bread, diced into ½-inch cubes and dried
- ½ cup large onion , diced small
- 1 cup celery, diced small
- 1 teaspoon garlic, minced
- 1 cup fresh or frozen cranberries
- 2 tablespoon Italian flat-leaf parsley , finely chopped
- 1 tablespoon fresh thyme leaves , picked
- 2 teaspoon fresh rosemary , picked
- 1 tablespoon fresh sage, picked
- 1 tablespoon olive oil
- 1 teaspoon kosher salt or more to taste
- ⅛ teaspoon black pepper or to taste
- 2 large eggs beaten
- 1 ¾ cups low-sodium chicken broth or vegetarian broth
INSTRUCTIONS
- Toast the bread. Preheat your oven to 250 degrees F and prepare a large sheet pan by lining it with parchment paper. Arrange the cubed bread on the pan and bake for approximately 30 minutes, or until it becomes dry.
- Once finished, transfer the baked bread to a spacious mixing bowl. Then, increase the oven temperature to 350 degrees F.
- Saute veggies. Meanwhile, in a large frying pan over medium heat, warm the oil. Sauté the onion and celery for about 8 minutes. Add the garlic and continue cooking for an additional minute. Shift the cooked vegetables onto the bread in the mixing bowl.
- Combine everything in a bowl. Combine the cranberries, fresh herbs, a generous pinch of salt, and black pepper in the bowl. Mix everything thoroughly.
- Transfer the mixture to a baking dish of approximately 2.5 liters in size (2-3 quart dish).
- Whisk the eggs. In a smaller mixing bowl, whisk together the eggs and broth until they're well combined. Pour this egg mixture over the bread mixture, ensuring an even coating.
- Bake. Cover the baking dish with foil and bake for 30 minutes. Then, uncover it and continue baking for an additional 20-25 minutes, or until the bread turns a beautiful golden brown color.
- Serve. Finally, garnish with more herbs and serve.
NOTES
-
- For top-notch gluten-free stuffing, I highly suggest toasting the bread beforehand, creating crispy gluten-free croutons. Don't skip the eggs, it stabilizes the stuffing, preventing sogginess.
- To Store Leftovers. Any remaining stuffing can be stored in airtight containers in the refrigerator for 3-4 days. When ready to enjoy again, simply reheat it in the microwave. TIP: If it has been longer than a couple of days and the stuffing has lost some moisture, consider revitalizing it by incorporating gluten-free gravy, assuming you have any remaining from the main event.
- To Freeze. Allow the stuffing to cool entirely. Portion it into freezer-friendly containers and store them in the freezer for up to 2 months. When you're ready to indulge, thaw the stuffing and reheat it either in the oven until it's warmed through or in the microwave.
-
- To Make Ahead. Follow the recipe until after sautéing the onions and celery. Store the celery/onion mixture in the refrigerator while keeping the toasted bread at room temperature. When ready to bake, resume following the recipe as instructed.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step By Step Photos
Toast the bread. Preheat your oven to 250 degrees F and prepare a large sheet pan by lining it with parchment paper. Arrange the cubed bread on the pan and bake for approximately 30 minutes, or until it becomes dry.
Once finished, transfer the baked bread to a spacious mixing bowl. Then, increase the oven temperature to 350 degrees F.
Saute veggies. Meanwhile, in a large frying pan over medium heat, warm the oil. Sauté the onion and celery for about 8 minutes. Add the garlic and continue cooking for an additional minute. Shift the cooked vegetables onto the bread in the mixing bowl.
Combine everything in a bowl. Combine the cranberries, fresh herbs, a generous pinch of salt, and black pepper in the bowl. Mix everything thoroughly.
Transfer the mixture to a baking dish of approximately 2.5 liters in size (2-3 quart dish).
Whisk the eggs. In a smaller mixing bowl, whisk together the eggs and broth until they're well combined. Pour this egg mixture over the bread mixture, ensuring an even coating.
Bake. Cover the baking dish with foil and bake for 30 minutes. Then, uncover it and continue baking for an additional 20-25 minutes, or until the bread turns a beautiful golden brown color.
Serve. Finally, garnish with more herbs and serve.
FAQs
Stove Top doesn't offer a gluten-free stuffing mix. Like many other boxed stuffing brands, their product primarily consists of wheat flour, making it unsuitable for a gluten-free diet.
Absolutely! Turkey drippings can be a fantastic substitute for broth. Keep in mind, though, that turkey drippings might have a more intense flavor. You could add a splash of water to balance and create a more broth-like consistency.
Sure, you can add sausage to this gluten-free stuffing recipe. Brown about half a pound of sausage and mix it into the stuffing before baking. You can use spicy sausage or stick to sage-flavored breakfast sausage for the traditional taste. Just keep in mind to check the ingredients labels first.
Absolutely! This stuffing is excellent either served separately or as a stuffing for the bird!
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