No gluten, no problem. This gluten-free version is so tasty it might just become your standard stuffing, year after year!
We have family friends who always join us for Thanksgiving every year. Jay and Lisa’s family lives far away, and we love having them at our house. However, a few years ago, Jay found out he has celiac, so at the holidays, a lot of the traditional dishes were suddenly off-limits. He said he was fine without rolls, but he really missed stuffing (or dressing, depending on where you live). I needed a gluten-free stuffing recipe, stat!
This recipe fits the bill. Not only is it gluten-free, but it is so delicious that everyone loves it. While you can certainly make your own gluten-free loaf of bread to use as the base for this stuffing, you have options (especially great at the busy holiday time!). For instance, you can buy Schär brand baguette or ciabatta rolls or Udi’s hot dog buns to use as the bread as an easy hack. Follow the rest of the instructions as provided.
With gluten-free stuffing, you get it all. You get the softened, tender bread chunks, the lovely seasonings, and traditional veggies like sautéed onions and celery. The only thing that’s missing is the gluten, and that’s a good thing! Make this stuffing at the holidays to serve with your roast turkey or chicken, or even just on a chilly night when you want something warm and hearty—it’s a great side with plenty of weeknight suppers as well. Gluten-free stuffing is a dish that is easy to make and easy to enjoy for everyone at the table!
Gluten-free chicken stock
If you normally make your own chicken or turkey stock, you don’t have to worry about gluten in your stock. Homemade stock is naturally gluten-free. It’s the store-bought varieties that sometimes have hidden gluten. These spoilers can come in the form of yeast extract or ingredients listed as “natural flavors” that contain gluten. If you’re looking for a good option at your supermarket, make sure you buy a brand that is certified as gluten-free. Or, make your own!
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftovers. Either freeze in individual portions or as a whole, double-wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving or use your microwave to defrost. When ready to serve, either reheat in the microwave or in your oven set to 325°F until heated through. If the stuffing seems dry, add a splash of gluten-free chicken or turkey stock.
Serving suggestions
Especially at Thanksgiving, I love adding a few mix-ins that amp up the seasonal flavor of this stuffing. I will often add half of a Granny Smith apple (diced) in step two for a touch of fall flavor. Additionally, I like to toss in half a cup of dried cranberries in step three when I am mixing everything together. The sweet-tart dried cranberries add a pop of color and burst of flavor.
Gluten-free stuffing is delicious with any of the holiday staples like roast turkey or Slow-Cooker Turkey Breast (a nice option for a smaller holiday crowd). It also goes well with Roast Chicken, whether it’s the holidays or just a Sunday lunch. Looking for a hearty side during the chilly months for a family supper or to take to a friend in need? Pair this stuffing with One-Pan Roasted Chicken and Vegetables for an easy, filling meal.
Gluten-Free Stuffing
Ingredients
- 1 loaf gluten-free bread about 12-18 ounces, cut into small cubes
- 1 1/2 tablespoons olive oil
- Kosher salt to taste
- 1/4 cup butter
- 1 1/4 cups diced onion
- 1 1/4 cups diced celery
- 2 cloves garlic minced
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground black pepper
- 2 eggs beaten
- 1 1/2 cups gluten-free chicken stock plus more, if needed
Instructions
- Preheat your oven to 300°F. Place the bread cubes on a rimmed baking sheet. Drizzle with olive oil and add a pinch of salt. Toss gently to coat. Bake for 30-35 minutes until the cubes are dry and lightly toasted, stirring every 10 minutes. Remove from the oven and let cool.
- In a large skillet over medium-low heat, melt the butter. Add the chopped onion and celery with a pinch of salt. Cook until soft, about 15 minutes. Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and ground black pepper, and cook for an additional 1-2 minutes.
- Meanwhile, increase your oven to 375°F. In a small bowl, whisk together the eggs and warm chicken stock slowly. In a large bowl, gently combine the toasted bread cubes, cooked vegetables, and the egg-stock mixture until evenly coated. If the mixture is dry, add a splash more chicken stock.
- Transfer the mixture into a greased 9×13-inch baking dish. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and slightly crisp.
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