This gluten-free bread stuffing is easy to make and delicious to enjoy at Thanksgiving or the holidays. Baked in a casserole dish or stuffed into your turkey, this cozy herb stuffing is gluten-free and easily dairy-free for all to enjoy.
This Gluten-Free Stuffing recipe is the ultimate holiday comfort food! No family gathering is complete without a cozy side of warm stuffing. And no one should have to miss out just because they're gluten-free!
This aromatic gluten-free bread stuffing is easy to prepare and can be baked in a casserole dish or stuffed into your holiday bird. It is gluten-free (of course!), but can also be made dairy-free and nut-free.
Your friends and family will never guess that this holiday stuffing is gluten-free and allergy friendly—because they'll be all be talking about how insanely delicious it is! Keep reading to learn how you can make the best gluten-free stuffing ever.
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Why You'll Love This Recipe
- Classic ingredients. This stuffing recipe is based on the recipe my family made growing up, just using gluten-free bread!
- Bake it or stuff it. You can bake stuffing in a casserole dish, or stuff it into a turkey.
- Allergy-friendly. This recipe is gluten-free, nut-free, and easily dairy-free.
- Delicious for everyone to enjoy. No one will be able to guess it's gluten-free because it's so delicious!
- Easy to prep ahead or save for later. Stuffing can be prepared ahead in a casserole dish, and leftover stuffing lasts well in the fridge.
Ingredients
Here is everything you'll need to make this gluten-free stuffing:
- Salted butter: Use dairy-free if preferred.
- Onion: Use any type. I use a white or yellow cooking onion.
- Celery
- Gluten-free bread: Use your favourite or whatever you can find. See my favourite brands below.
- Milk: I use 2% milk. Use dairy-free if required.
- Vegetable broth
- Egg
- Poultry seasoning: A combination of thyme, sage, rosemary, marjoram, pepper, and nutmeg.
- Salt: Add an extra ¼ teaspoon if using unsalted butter.
- Black pepper
- Extra dried thyme
- Fresh herbs? If you happen to have fresh rosemary, thyme, and/or sage lying around, feel free to chop them up and use them in this stuffing.
Best Gluten-Free Breads for Stuffing
The beauty of this recipe is that you can use whatever loaf of gluten-free bread you like. Any should work! The only difference could be that gluten-free bread brands absorb liquid differently. Meaning you may need slightly more or less milk in the stuffing. It should be quite saturated so you are able to squeeze it into a ball in your hands.
Here are some of my favourite gluten-free breads for stuffing:
- Little Northern Bakehouse Seeds & Grains Bread: In Ontario, they sell two-loaf packs at Costco, which is great for holidays when I make a double batch of this stuffing.
- Schar Artisan White Bread
- Promise Gluten Free 12 Seeds & Grains or White Loaf
- Aidan's Gluten Free White Loaf
Make Your Own Poultry Seasoning
Poultry seasoning is a blend of herbs that pairs perfectly with turkey or chicken. I like to buy the Clubhouse pre-made blend, but you can absolutely make your own with the below recipe.
Makes about 3 tablespoons
- 4 teaspoon ground sage
- 3 teaspoon dried thyme
- 2 teaspoon dried rosemary
- 1 teaspoon ground marjoram
- 1 teaspoon ground white or black pepper
- ¼ teaspoon nutmeg
Substitutions
There are a few way to change up this stuffing recipe depending on your preferences. Here are some substitution suggestions:
- Dairy-free: To make this stuffing dairy-free, use your favourite plant based butter and a dairy-free milk such as soy or cashew.
- Vegan: The egg is pretty important in binding the stuffing together. You could try omitting the egg and increasing the quantity of milk slightly if you want to make this stuffing vegan. Use the dairy-free subs above.
- Vegetable broth: If you don't have vegetable broth, chicken broth or bone broth would work too. It gives a nice depth of flavour to the stuffing. If you don't have either, an equal quantity of additional milk would work too.
- Fresh herbs: If you happen to have fresh herbs like rosemary, thyme, and sage, feel free to chop them up and add them to the stuffing mix as well. I would still add some powdered poultry seasoning for all around flavour.
- Other seasonings: Feel free to customize the stuffing with your favourite seasonings. Some readers enjoy adding basil, oregano, garlic powder, or paprika.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free stuffing.
To Bake in a Casserole Dish
(Prep) Preheat the oven to 400˚F. Grease a 9”x13” inch casserole dish with 2 tablespoon butter. At the same time, heat 2 tablespoon of butter in a skillet on medium heat.
(1) Add the onion and celery to the skillet. Cook for 7-10 minutes until softened, stirring occasionally.
(2) Place the cubed gluten-free bread in a large bowl. Add the cooked onion and celery along with the remaining ingredients. Mix together with your hands.
Add more milk as needed. The mixture should be fairly saturated and you should be able to squeeze a handful into a ball.
(3) Transfer the stuffing to the casserole dish and cover with tin foil. Bake for 35 minutes covered and an additional 10-15 minutes uncovered until golden brown.
(4) Remove from the oven and serve immediately.
To Stuff in a Turkey
Prepare the stuffing through step 2 above. Clean and prepare your turkey with seasonings you like. When ready, stuff the stuffing into the cavity then tie the turkey legs together.
Bake according to the size of your turkey. Stuffing must reach an internal temperature of 165ºF to be safe to consume. Rest the turkey and remove the stuffing to a dish. Serve immediately and enjoy.
How to Serve
This gluten-free stuffing is the star side of any holiday meal! I also like to bake it as a weeknight side during the cold months. Here are my favourite ways to enjoy:
- Serve alongside Thanksgiving staples such as turkey, mashed potatoes, green beans and more!
- Enjoy with a cozy winter roast beef, chicken, or ham.
- Serve as a side for a vegetarian feast.
- Make a Thanksgiving leftovers sandwich the next day with stuffing, mashed potatoes, turkey, and cranberry sauce on your favourite gluten-free bread.
For a Crowd
Double this recipe for more servings at a holiday gathering. If you are stuffing a large turkey, I also recommend doubling this recipe.
Make Ahead & Storage
Make ahead: Stuffing can be made and refrigerated up to 24 hours before cooking. Cooked stuffing may be reheated in the oven at 350ºF for 10-15 minutes with a small amount of water to avoid drying.
Storage: Stuffing will keep in a closed container in the fridge for 2-3 days. Warm in the microwave or oven.
Freezing: Cooked stuffing can be frozen for up to 1 month. Thaw in the fridge overnight and reheat in the microwave or oven.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free stuffing:
- Pre-cook the onion and celery so they are soft and aromatic in the stuffing.
- Go by the feel of the stuffing rather than measurements. Specifically for the amount of milk/liquid. You want the bread to be quite saturated, so much that you can squeeze it into a ball and it will keep its shape. The amount may vary depending on what brand of bread you use.
- If baking in a casserole dish, bake mostly covered, then uncover to brown. Otherwise it may get too crisp.
- If stuffing in a bird, ensure the internal temperature of the stuffing reaches 165ºF so it is safe for consumption.
Frequently Asked Questions
Unfortunately, stovetop stuffing does not make a gluten-free version—I wish! A few companies make a pre-made gluten-free stuffing mix such as President's Choice Gluten-Free Stuffing Mix, and Olivia's Gluten-Free Stuffing (😉).
Here are some of my favourite gluten-free breads for stuffing:
Little Northern Bakehouse Seeds & Grains Bread: In Ontario, they sell two-loaf packs at Costco, which is great for holidays when I make a double batch of this stuffing.
Schar Artisan White Bread
Promise Gluten Free 12 Seeds & Grains or White Loaf
Aidan's Gluten Free White Loaf
Absolutely! Make the stuffing then clean and prepare your turkey with seasonings you like. When ready, stuff the stuffing into the cavity then tie the turkey legs together.
Bake according to the size of your turkey. Stuffing must reach an internal temperature of 165ºF to be safe to consume. Rest the turkey and remove the stuffing to a dish. Serve immediately and enjoy.
This homemade gluten-free stuffing is a holiday classic. Made with your favourite gluten-free bread, herbs, and simple ingredients, this recipe is sure to be a family staple for all to enjoy. No one will even question that it is allergy friendly because it's so delicious!
More Gluten-Free Side Dishes:
- Dairy-Free Broccoli Salad
- Gluten-Free Cheddar Scones
- Gluten-Free Garlic Bread
- Air Fryer Potato Wedges
- Gluten-Free Focaccia Bread
- Prosciutto Wrapped Asparagus
Related Recipes
Have you made this gluten-free stuffing? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Recipe
Classic Gluten-Free Stuffing
Ingredients
- 4 tablespoon salted butter, softened use dairy-free if required
- 1 small onion, diced
- 4 stalks celery, halved lengthwise and chopped
- 1 loaf gluten-free bread, cubed
- ⅔ cup milk, plus more as needed I use about 1 cup total. Use dairy-free if required.
- ½ cup vegetable broth
- 1 egg, whisked
- 2 teaspoon poultry seasoning
- ¾ teaspoon salt add an extra ¼ teaspoon if using unsalted butter
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Instructions
To bake in a casserole dish
- Preheat the oven to 400˚F. Grease a 9”x13” inch casserole dish with 2 tablespoon butter. At the same time, heat 2 tablespoon of butter in a skillet on medium heat.
- Add the onion and celery to the skillet. Cook for 7-10 minutes until softened, stirring occasionally.
- Place the cubed gluten-free bread in a large bowl. Add the cooked onion and celery along with the remaining ingredients. Mix together with your hands. Add more milk as needed. The mixture should be fairly saturated and you should be able to squeeze a handful into a ball.
- Transfer the stuffing to the casserole dish and cover with tin foil. Bake for 35 minutes covered and an additional 10-15 minutes uncovered until golden brown. Remove from the oven and serve immediately.
To stuff in a turkey
- Prepare the stuffing through step 3 above. Clean and prepare your turkey with seasonings you like. When ready, stuff the stuffing into the cavity then tie the turkey legs together. Bake according to the size of your turkey. Stuffing must reach an internal temperature of 165ºF to be safe to consume. Rest the turkey and remove the stuffing to a dish. Serve immediately and enjoy.
Notes
- Gluten-free bread: Any gluten-free bread that you have access to should work, they may just absorb liquid slightly differently. I have used Aidan's Gluten Free, Little Northern Bakehouse, and Schar successfully in this recipe.
- Dairy-free: Use your favourite dairy-free butter and milk to make this recipe dairy-free. I recommend soy or cashew milk for the most neutral flavour.
- For a crowd: Double this recipe for more servings at a holiday gathering. If you are stuffing a large turkey, I also recommend doubling this recipe.
- Make ahead: Stuffing can be made through step 3 and refrigerated up to 24 hours before cooking. Cooked stuffing may be reheated in the oven at 350ºF for 10-15 minutes with a small amount of water to avoid drying.
- Storage: Stuffing will keep in a closed container in the fridge for 2-3 days.
- Freezing: Cooked stuffing can be frozen for up to 1 month. Thaw in the fridge overnight and reheat in the microwave or oven.
Let us know what you think!