The Best Gluten Free Stuffing You’ll Ever Make (Crispy, Savory & Family-Approved!)

Hi friends! I’m so glad you’re here — because today, we’re diving into one of my all-time favorite holiday side dishes: Gluten Free Stuffing.

If you’re anything like me, the smell of sautéed onions, herbs, and butter instantly makes you feel at home. But if you’re living gluten-free (or cooking for someone who is), finding a stuffing that’s crispy, cozy, and not soggy can feel impossible.

After a few trial runs (and more than one mushy disaster), I finally perfected this recipe — it’s golden on the outside, tender inside, and full of that classic Thanksgiving flavor we all crave. Whether you’re cooking for your family, hosting Friendsgiving, or just want a comforting side dish for Sunday dinner, this recipe will make you look like a pro — no special skills needed.

Why You’ll Love This Gluten Free Stuffing

• Completely gluten-free — no one will miss the regular version.
• Simple ingredients — easy to find at any grocery store.
• Crispy edges, soft center — that perfect texture balance.
• Family-friendly — kids love it (especially with apples or sausage).
• Make-ahead friendly — ideal for busy holiday cooking.

This recipe truly feels like the holidays. You can smell the rosemary, thyme, and garlic filling your kitchen — it’s the kind of food that brings everyone to the table before you even call them.

Ingredients You’ll Need

Here’s everything you’ll need to make this cozy Gluten Free Stuffing. Don’t worry — it’s mostly pantry staples!

• 1 (12–14 oz.) loaf gluten-free bread — I love Glutino, Canyon Bakehouse, or Trader Joe’s.
• 2 stalks celery, sliced or diced
• 1 small onion, diced
• 1 clove garlic, minced
• 4 tablespoons olive oil, melted ghee, or melted butter
• ½–1 teaspoon fresh rosemary
• ½–1 teaspoon fresh thyme
• ¼–½ teaspoon dried sage
• Salt and pepper, to taste
• 2 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 egg

Optional Mix-Ins:

• 4–6 oz. cooked crumbled sausage
• 1 small apple, diced
• ¼–½ cup dried fruit (like cranberries or cherries)

Tip: Swap the butter for olive oil or ghee to make this a gluten-free dairy-free stuffing recipe that’s just as delicious.

Step-by-Step: How to Make the Best Gluten Free Stuffing

This stuffing is easy, I promise. You’ll have a little chopping, a bit of sautéing, and a few glorious smells coming from your kitchen.

1. Dry Out the Bread

1. Preheat your oven to 250°F (120°C).
2. Cut your gluten-free loaf into small, 1-inch cubes.
3. Spread the cubes on a baking sheet in a single layer.
4. Bake for 50–60 minutes, or until they’re completely dried out. They should be crisp but not browned.

Let the cubes cool completely before using.

Make-ahead tip: You can dry your bread the day before. Store it in an airtight container overnight.

Homemade cubes beat even the best gluten-free stuffing mix from the store. They hold their texture beautifully, so your stuffing doesn’t turn soggy.

2. Prep Your Station

Turn the oven up to 350°F (175°C) and grease a 2-quart (8×8-inch) baking dish with butter or oil.

If you’re doubling the recipe for a crowd, grab a 9×13-inch pan instead. (Because honestly — who ever complained about having too much stuffing?)

3. Sauté the Veggies

Heat olive oil, ghee, or butter in a medium skillet over medium heat.

Add diced onion and celery (and apple, if you’re adding it). Sauté for 6–8 minutes, until tender and fragrant. Add minced garlic and cook for 1 more minute.

Season generously with rosemary, thyme, sage, salt, and pepper.

This is where your kitchen starts smelling like Thanksgiving magic.

4. Assemble the Stuffing

If you’re using sausage or dried fruit, stir it into your sautéed veggies now.

In a large bowl, combine the dried bread cubes and veggie mixture.

In a separate bowl or liquid measuring cup, whisk together broth and egg. Slowly pour over the stuffing mixture, gently folding it in with a spatula so you don’t crush the bread.

The mixture should feel moist, but not soggy — kind of like a damp sponge.

Pour into your prepared baking dish and spread evenly. Cover tightly with foil.

5. Bake to Golden Perfection

• Bake covered for 30 minutes.
• Then uncover and bake another 10–15 minutes, until the top turns golden and crisp.

If you’re baking alongside other dishes, don’t worry — you may need to add 5–10 minutes more depending on your oven.

6. Serve & Store

Serve warm, straight from the oven.

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 4 days.

To reheat, pop them in the oven at 350°F for 10–15 minutes or microwave a small serving for a quick fix.

Tips, Tricks & Easy Variations

I’ve made this Gluten Free Stuffing countless times, and every year I tweak it a little depending on who’s coming for dinner. Here are a few ways to make it your own:

• Add sausage for a heartier flavor — great with turkey or roast chicken.
• Mix in diced apples for sweetness and texture.
• Try dried cranberries or cherries for a beautiful color and tart bite.
• Make it without bread by swapping in cooked quinoa or rice for a gluten-free stuffing without bread option.
• Shape into balls before baking for cute, portioned gluten-free stuffing balls that kids love.
• Use vegetable broth to make it vegetarian.
• Skip dairy by using olive oil or ghee — this recipe adapts beautifully.

And just a quick note because people always ask — is Stove Top Cornbread Stuffing gluten-free? Unfortunately, it’s not! But honestly, after you try this homemade version, you won’t miss it one bit.

A Little Story from My Kitchen

The first year I went gluten-free, I remember sitting at Thanksgiving watching everyone pass around the stuffing — golden, fluffy, and full of that classic savory aroma. And there I was with plain mashed potatoes on my plate, smiling politely but wishing I could dig in.

That moment sparked my mission to create a gluten-free turkey stuffing recipe that didn’t feel like a compromise.

I spent weeks testing different breads and moisture levels until I found the perfect balance — bread cubes that hold their shape, veggies that stay tender, and just enough broth to tie everything together.

Now, every year, this dish sits proudly on our family table. Even my non-gluten-free friends ask for seconds. That’s when you know it’s a keeper.

Common Questions (FAQs)

How do I make gluten-free stuffing from scratch?

Easy! All you need is gluten-free bread, broth, herbs, and veggies. Dry out the bread cubes, toss them with sautéed aromatics, add broth and egg, then bake until golden.

What’s the best gluten-free bread for stuffing?

Canyon Bakehouse, Glutino, or Trader Joe’s all make great options. The key is to dry them completely before using.

Can I make this ahead?

Yes! Assemble everything (except baking), cover tightly, and refrigerate up to 24 hours in advance. Bake just before serving.

What if my stuffing is too dry?

Add a little extra broth (about ¼ cup at a time) until it feels moist but not mushy.

Can I freeze gluten-free stuffing?

Yes — freeze in an airtight container for up to a month. Reheat in the oven until hot and crisp again.

Pair It With These Cozy Fall Recipes

Round out your gluten-free holiday menu with a few of my other favorites:

• Gluten-Free Pumpkin Bread — the perfect gluten-free fall baked good for dessert or breakfast the next day.
• Sweet Potato Enchiladas — a hearty option for anyone craving gluten-free comfort food recipes.
• Happy Fall: Cozy Recipes & Decor Ideas — full of fall holiday recipes and inspiration to make your home warm and festive.

Let’s Stay Connected!

If you try this Gluten Free Stuffing, I’d love to see your results! Tag me on Pinterest or Instagram at @sophiadecorstyle — your creations seriously make my day.

And if you loved this recipe, leave a comment below or share it with a friend who’s hosting this year. It means so much and helps more people find these family-friendly recipes.

Final Thoughts

This Gluten Free Stuffing is more than just a side dish — it’s that comforting bite that ties the whole meal together. The crispy top, the tender middle, the buttery herbs… it’s everything good about the holidays, made accessible for everyone at your table.

Cooking gluten-free shouldn’t feel complicated or intimidating. It’s about small swaps, a little patience, and a lot of love — the same ingredients that make every family recipe special.

From my kitchen to yours, happy cooking — and happy holidays.

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