Gluten Free Thanksgiving Stuffing Recipe -
Gluten Free Thanksgiving Stuffing Recipe

Gluten Free Thanksgiving Stuffing

Recipe by  

"I needed to recreate a family favorite to work with my allergies. This is a perfect basic stuffing recipe. Delicious as is, or ripe for your favorite add-ins! No need to exclude anyone THIS holiday season!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
  2. Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
  3. Bake in the preheated oven until crisp, 12 to 17 minutes.
  4. Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
  5. Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 30, 2013

This was a great recipe. It was soo flavorful and using fresh sage is the key to this recipe. My only dilemma with the recipe was having no gluten-free stock of any kind at last minute on Thanksgiving day in the my house and all my bouillon had some sort of gluten or cornstarch in it...due to an inlaw that can't eat corn...I resulted in, using ham broth. Yes, it was the only source I had to take, so I used a 1 to 1 ratio (1 cup ham broth and 1 cup water) Due to the sodium intake of the broth I just deleted the salt in the recipe. However, it was so yummy and my GF inlaw and others that aren't GF totally enjoyed this recipe to the hilt! It's going to be a repeat happy offender in my house. TY

Most Helpful Critical Review
Feb 11, 2013

I followed the recipe exactly, using a loaf of Udi's millet bread and the stuffing turned out so dry I ended up throwing it out. The Udi's bread just never absorbed enough moisture to make it edible.

Nov 27, 2012

I used homemade turkey stock in lieu of chicken broth and was out of celery, so I added a handful of chopped pecans for crunchiness. My husband loved it, and he's not the gluten-free one in the family.

Nov 27, 2013

I just made this Gluten Free Stuffing. It turn out great. I double the amount of chicken broth . Michelle

Dec 11, 2014

We enjoyed this stuffing. I have made this three times now and the original recipe is a bit dry but left some extra broth on hand to moisten as it baked. I then used the original recipe inside a pumpkin and baked at 175 C for about an hour and it was moist as is. The pumpkin obviously having juices did the basting for me and added a very nice, but subtle, flavor. The third time I made this I halved the bread and then by mistake, left all the other ingredients as the original size and this rendered it a bit mushy but quite flavorful. I rebaked after fluffing with a fork and left it to dry on the counter overnight (my house is cold) and it is delicious. It tastes like traditional stuffing this way. I would say to double to thyme and sage. I used plain gf bread and it was fine. If you want a traditional stuffing make this one upping the herbs a bit. Make it for the whole family, even non gf people will enjoy this. I made this for dinner one night with cheese and cranberry sauce, once for Thanksgiving and again just for a regular chicken dinner. It is fantastic for every day as well as special occasions. I used Stuffed Pumpkin II as the recipe for baking inside a pumpkin. Really very tasty.

Mar 09, 2014

Not too bad. I wish there were more spice. I followed it as directed and used my own saltless turkey stock and only 1 onion. But I added 1 apple. The herbs were great and very flavorful. But I hated the bread. Not dry at all, very moist and crunchy on the top but I wish the bread was fluffy like a cornbread stuffing. Just add more spice and more salt and it should be pretty fulfilling.

Oct 12, 2014

This is delicious!! I follow the recipe to a T and it always turns out amazing. No one ever knows it's gluten free!

Oct 02, 2014

I used Silver Hills gluten Free Chia Chia bread. I will use a more neutral flavored bread next time. Thankfully I added diced apples, craisins and apple sauce, which made this edible, but not for leftovers. I had to use egg replacer instead of the eggs.


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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