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Gluten Free Thanksgiving Stuffing

TessaDomesticDiva

"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

1 h 5 m servings 245 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 29
  1. 31 Ratings

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Most helpful positive review

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 Thanks...

Most helpful critical review

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 e...

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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 Thanks...

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...

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 e...

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...

I've never made homemade stuffing before, but since I was having trouble finding Glutino stuffing in the stores, I found this recipe and decided to try it. I used a loaf of Rudi's (soy free, dai...

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

I used this recipe but added two cans of chicken stock (14.5 oz each) instead of two cups -- WAY too wet! My mistake -- when I try this again, I will follow the recipe more closely. But other ...

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

I made this recipe for Thanksgiving and can't wait to make it again for Christmas!