Stuffing is a holiday must-have and this gluten free stuffing recipe proves you don't need wheat, dairy, or other allergens to get that classic flavor and texture. With both oven-baked and slow cooker methods, it's an easy and safe choice for Thanksgiving or any family gathering.
Why you'll love this gluten free stuffing
Allergy friendly: This stuffing isn't just for gluten free diets - it's also free from the top 9 allergens, including dairy and eggs, so it's naturally vegan as well!
Classic Flavor: From traditional herbs to toasted gluten free croutons, this stuffing has all the comforting flavor and texture of traditional recipes without the gluten or allergens.
Two cooking methods: This gluten free stuffing recipe includes instructions for oven-baking or using a slow cooker so you can make the most of your holiday kitchen space.
Make-ahead friendly: You can prep everything the day before, then simply toss it together and cook on feast day!
Ingredients
This gluten free stuffing is made without the top 9 allergens using the ingredients listed below. That said, always check food labels and ingredient lists to ensure that the brands you are using are safe for your specific needs.
- Gluten free bread - See the section below for a few allergy friendly bread options.
- Extra virgin olive oil
- Onions
- Celery
- Carrots
- Shallots - if you're not familiar with them, look near the onions at the grocery store.
- Rubbed sage
- Dried thyme leaves
- Sea salt
- Pepper
- Gluten free broth - can use chicken, turkey, or vegetable broth if wanting vegan stuffing. Gluten free broth options include Kitchen Basics, Pacific, or mix it yourself using Orrington Farms bouillon granules.
See the recipe card for quantities.
Gluten free bread options
I like a whole grain, seedy bread for this stuffing. If you are only avoiding gluten, there are many options but there are fewer if you avoid common allergens like eggs, soy, and sesame. Here are a few brands to consider:
- Food for Life brown rice bread- Our favorite for flavor and texture, this bread is free from gluten, dairy, soy, peanuts, tree nuts, and eggs but it does contain sesame.
- Schar artisan baker bread - free from gluten, dairy, soy, peanuts, tree nuts, and eggs. May contain sesame.
- BeFree Foods homestyle sandwich bread - free from gluten, dairy, peanuts, tree nuts, eggs. May contain sesame and soy.
- Little Northern Bakehouse millet and chia bread - free from gluten and the top 9 allergens!
Instructions
Making this stuffing is very easy - the most time consuming part is making the croutons and chopping the vegetables.
Preparing the gluten free croutons
If you plan to make your stuffing within 3-5 days, store the croutons in an airtight container or resealable bag at room temperature. For up to a week, keep them in the refrigerator. If you're prepping further in advance, freeze the croutons for up to a month.
Step 1: Preheat the oven to 300 degrees Fahrenheit and spray a couple of baking sheets with cooking spray (make sure it is free from the allergens you are avoiding).
Step 2: Take a few slices of bread in a stack and cut into 1 to ยฝ-inch cubes (this does not need to be exact!)
Step 3: Place the bread cubes on the baking sheets so they are in one layer.
Step 4: Bake for 45 minutes in the preheated oven. Toss the bread cubes every 15 minutes to ensure they are evenly toasted.
Step 5: Remove from the oven and allow to cool. Then transfer to an airtight container or gallon-sized resealable bag.
Prepare the vegetable mixture
I often prepare the vegetable mixture the day before I plan to bake the stuffing. This is a big time saver on Thanksgiving in particular when there is so much to do in the kitchen!
Step 1: Chop the carrots, onions and celery and finely chop the shallots.
Step 2: Add some olive oil to a skillet and heat at medium-high. When hot, add the chopped vegetables. Cook until the onion is translucent and the carrots and celery are tender.
Step 3: Add the herbs and spices. Cook for about 2 minutes, stirring frequently. Then add the wine (or broth if you prefer) and stir to incorporate into the mixture.
Cook until the liquid has reduced in half. The mixture is done when it is thickened but still has some liquid.
Step 4: Transfer to a large bowl or to a storage container until ready to assemble the stuffing.
Assembling and baking the stuffing
Step 1: In a large bowl, combine the croutons and the vegetable mixture.
Step 2: Add 2 cups of broth at a time, stirring to incorporate into the mixture. Continue to add broth until the croutons are no longer crunchy and won't soak in anymore broth.
Tip: The amount of broth you use can vary depending on how dry your croutons are and what kind of bread you have. I start with 3 cups but sometimes add as much as 4 cups depending on the bread.
Step 3: Spray a large baking dish with cooking spray. Then transfer the mixture to the dish. Bake at 325 degrees Fahrenheit for 20-25 minutes. To ensure it is done, you can check the center of the stuffing with a food thermometer - it should read 165ยฐF.
Tips and Variations
Over the years, I've learned a few tricks to make this stuffing easier and more flexible for busy holiday cooking. Here are my go-to tips and favorite variations.
Plan Ahead for the Big Day
I usually assemble this stuffing in the morning right after I put the turkey in the oven. Once I've tossed together the croutons, vegetables, spices, and broth, I cover the dish and refrigerate it until it's time to bake.
Managing Oven Space
Oven space is always tight on Thanksgiving! I take the stuffing out of the refrigerator about 30 minutes before removing the turkey so it can warm up slightly. This helps it bake more evenly and cuts down on oven time. If I'm really pressed for time, I'll even give it a few minutes in the microwave to take the chill off before baking.
Slow Cooker Method
To save even more oven space, this gluten free stuffing works beautifully in the slow cooker. I prepare it right after the turkey goes in the oven, then transfer it straight to the slow cooker.
I start it on high for 1-2 hours, then switch to low to keep it warm without drying out. I do like to give it a stir every hour or so and, if it seems like it's drying out, stir in a bit of broth.
It's a great hands-off option that frees up oven room and keeps your kitchen running smoothly.
Complete Your Holiday Table
Here are more gluten free and top 9 allergen free dishes to help you build a complete and delicious holiday feast:
- Turkey veggie tray - Before it was everywhere, it was right here - the Turkey Veggie Tray that went viral in 2008.
- Mixed green salad with cranberry vinaigrette - a festive dish with fresh, tangy, and sweet flavors.
- Broccoli crunch salad - Fresh broccoli florets, apples, pomegranate seeds, and sunflower seeds tossed in a homemade dairy and egg free poppy seed dressing.
- Dairy free mashed potatoes - whether you prepare on the stovetop or pressure cooker they're perfect every time.
- Sweet potato casserole - a gluten and dairy free spin on sweet potatoes topped with marshmallows!
- Gluten free, dairy free turkey gravy - the essential holiday feast accompaniment that can be made with turkey, chicken, beef or vegetable stock.
- Green bean casserole - what would Thanksgiving be without this go-to side dish?
- Cranberry apple relish - A tangy and sweet sauce perfect for serving alongside roasted turkey.
- Gluten free pumpkin bars - All the cozy, spiced flavors of pumpkin pie - now in a gluten- and dairy-free bar that's pure indulgence.
๐ Recipe
Gluten Free Stuffing
Ingredients
- Cooking spray
- 1-ยฝ loaves gluten free bread soy, egg, sesame, dairy-free bread (enough to make 6 cups)
- ยผ cup olive oil
- 2 onions diced
- 2 stalks celery diced
- ยฝ cup diced carrot
- 2 shallots minced
- 2 teaspoons rubbed sage
- 2 teaspoons dry thyme leaves
- 2 teaspoons sea salt
- 1 teaspoon freshly ground pepper
- ยฝ cup white wine can substitute broth
- 3 cups gluten-free chicken broth May use more - see note below
Instructions
For the croutons
- Preheat the oven to 300 degrees F. Spray a baking sheet with cooking spray. Cut the bread into ยฝ-inch cubes and place on the baking sheet in a single layer. Toast in the preheated oven for about 45 minutes being sure to toss the cubes every 15 minutes to ensure even toasting. When the bread cubes are dried completely, remove them from the oven and cool. Store in an air tight container until you are ready to make the stuffing.
For the stuffing
- Heat the oil over medium-high heat in a skillet. Add the onions, celery, carrot, and shallots to the pan and sautรฉ until tender. Add the sage, thyme, salt, and pepper and cook for an additional two minutes stirring frequently. Add the wine (or broth) and continue to cook for two more minutes or until the liquid is reduced by half.
- In a large bowl, place the toasted bread cubes and toss in the vegetable mixture. Add the chicken broth gradually and stir until the bread cubes are evenly moistened and no longer crunchy (this may require more broth). Transfer to a baking dish and bake at 325โ for 20-25 minutes.
Notes
Nutrition
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Janet says
So good! I made this for Thanksgiving alongside a wheat stuffing and my guests couldnโt tell the difference!