This gluten-free stuffing recipe is so easy and just so good. It’s the perfect side dish for Thanksgiving and Christmas, and this traditional recipe doesn’t taste gluten-free at all!
Why This Recipe Is So Good
- It’s quick, easy, and super delicious with chunks of gluten free bread that are beautifully crispy on top and soft underneath.
- This stuffing recipe can be used to stuff the turkey or baked in a casserole dish for a flavorful side.
- This recipe can easily be made dairy-free and vegan, so it’s perfect for when you’re hosting people with different dietary needs!
How To Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Let the bread slices air dry for a couple hours, then cut them into cubes.
Melt the butter in a dutch oven and add the onion and celery. Cook until the veggies are soft, then season.
Stir in the bread cubes until they are evenly coated, then pour the chicken broth over them and mix.
Chill and use as a stuffing for your turkey or bake in a buttered casserole dish.
Why This Is The Perfect Thanksgiving Side Dish
When it comes to planning my Thanksgiving menu, there’s one side dish that has to feature, and that’s stuffing! This gluten-free stuffing recipe is perfect if you or any of your friends and family have an intolerance, and those that don’t won’t even know the difference! It’s so perfectly crispy and quick and easy to make too. It’s the perfect pairing for your Thanksgiving turkey!
Can You Make It Ahead of Time?
You can make this stuffing the day before, so you have one less thing to do in the kitchen on the day! Once it is cooked, chill the stuffing and then store it covered in the fridge. The next day you can use it to stuff your turkey or bake it. To bake it, place the stuffing in a buttered casserole dish and place it in a preheated oven at 350F for 30 to 40 minutes.
An Easy Holiday Side Dish For The Whole Family
I love how simple and easy this stuffing is to make and it’s always a crowd-pleaser at our house. This recipe is really delicious and it’s just asking for gravy to be poured all over it!
- Be sure to let the sliced bread air dry for at least an hour before cooking it. This will help it to get nice and crispy.
- Once it has cooked, chill the stuffing in the fridge until you are ready to use it.
- To make this recipe vegan and dairy-free, use vegan butter (like Miyoko’s) instead of butter and vegetable broth instead of chicken broth.
More Thanksgiving Side Dishes:
- Whole30 Sweet Potato Casserole
- Instant Pot Butternut Squash Soup
- Vegan Mashed Potatoes
- Whole30 Green Beans with Bacon and Garlic
- Cauliflower Au Gratin
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- 1 18 ounce loaf sliced gluten-free white bread
- 3/4 cup butter see Note for vegan
- 1 onion chopped
- 4 stalks celery chopped
- 1 teaspoon poultry seasoning
- salt and pepper to taste
- 1 cup chicken broth use vegetable broth for vegan or vegetarian
- Let the bread slices air dry for 1 to 2 hours, then cut them into cubes.
- In a Dutch oven, melt the butter over a medium heat.
- Add the onion and celery and cook until soft. Season with the poultry seasoning, salt, and pepper.
- Stir in the bread cubes until evenly coated and then pour the chicken broth over and mix well.
- Chill, and use as a stuffing for your turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Yes! You can make this stuffing the day before eating. Once it is cooked, chill the stuffing and then store it covered in the fridge.
For vegan stuffing, use vegan butter (like Miyoko’s) instead of butter and vegetable broth instead of chicken broth.
I like Canyon Bakehouse and Little Northern Bakehouse. If you are near a Trader Joe’s, their gluten free bread is amazing.