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This Gluten-Free Stuffing is savory, hearty, and perfect for Thanksgiving! Nobody should have to skimp on favorite dishes, no matter dietary their needs.
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Thanksgiving just isn’t Thanksgiving without a heaping helping of savory stuffing on your plate next to your turkey and cranberry sauce. But when we had some family members who needed to go gluten free, finding a stuffing alternative was a bit of a task. Nobody should have to skimp on Thanksgiving, no matter their dietary needs. What I love MOST about this recipe is that you REALLY don’t have to make two different stuffings (one non GF and one GF), just make it all GF and you won’t get any complaints. Honestly, my husband, who generally doesn’t like GF food items, had seconds, not even realizing it was gluten-free!
The Right Bread for Gluten-Free Stuffing
For the best gluten-free stuffing, the secret is in the bread. Our very favorite GF bread for stuffing is by far Schar Ciabatta rolls. They are soft and pillowy and can handle the liquid that is added. While other GF white breads will dissolve and get a weird texture, this bread does not. Because of this, they are our hands-down top choice for GF white bread. Your favorite whole grain GF wheat bread will work for the sliced bread portion. However, you don’t want to use ALL whole grain wheat bread for this recipe or it will taste too dry. Four to five slices is all you need.
More Ingredients in Gluten Free Stuffing
It’s super easy to make your own GF stuffing for your Thanksgiving table. No eggs, dairy-free, just savory ingredients that taste delicious. From our special herb mixture to all the tasty extras, here’s what you’ll need:
- Yellow onion and celery – diced.
- Sage sausage – Jimmy Dean or Bob Evans sausage works great.
- GF Chicken broth – Swanson’s broth is naturally gluten-free. Same with most chicken broths. Just be sure to double check the labels to be sure!
- Butter – this adds a richness that all stuffings need.
- Herbs – parsley, sage, rosemary, and thyme (Simon and Garfunkel knew the right ones).
- Chopped apple & dried cranberries – adds a little sweet to the savory. Don’t leave them out!
- Chopped almonds or pecans – adds the perfect little crunch to round it all out.
Storing and Re-Heating GF Stuffing
You can store this stuffing in an airtight container for up to five days in the refrigerator. Also, you can reheat it in the microwave or in the oven. However, if reheating in the oven, you may want to add a little extra broth and butter, then cover with foil so it doesn’t dry out. And if reheating in the microwave, cover with a microwave safe covering and heat a minute at a time, stirring each minute.
This recipe has been updated from its original version. We have made both versions many times and decided that the updated version is our favorite version. The previous version is both gluten-free and low-calorie. However, if you preferred the previous version, don’t fret! We included it in the recipe card below in the notes.
Frequently Asked Questions About Gluten-Free Stuffing
As you can see in our recipe, all you need is gluten-free bread, some veggies, herbs, apple, cranberries, and broth in a baking dish. It bakes up golden brown and delicious.
Trader Joe’s has a gluten-free stuffing mix that’s quite delicious. Also, you can find a Stove Top Stuffing mix that’s gluten free. But we find it easiest to just make our own!
No. The sausage we listed above is all gluten-free!
Nowadays, it is not recommended to cook any stuffing in a turkey, including gluten-free stuffing. There is too much risk for bacterial growth and cross contamination.
Read Next:How to Cook a Turkey
More Thanksgiving Recipes
Serve this gluten free stuffing alongside some of our favorite Thanksgiving recipes and you’ll be the star of the holiday! Save some for leftovers!
Gluten Free Stuffing
- 4 Schar brand gluten-free Ciabatta rolls (1 pack, cut into 1" cubes)
- 4 slices whole wheat gluten-free bread cubed
- 1 pound sage sausage
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tablespoon dried sage
- 1/2 tablespoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 Fuji or pink lady apple cored and chopped
- 2/3 cup dried cranberries Craisins work great!
- 1/4 cup chopped fresh parsley
- 1 2/3 cups GF chicken stock or to taste
- 1/2 cup butter melted
- 1/2 cup slivered almonds or walnuts or any kind of nuts chopped (optional)
- Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add the celery, sage, rosemary, and thyme. Cook, stirring for 2-3 minutes.
- Pour sausage mixture over bread in bowl and add apples, cranberries, parsley, and almonds (optional).
- Drizzle with half of the GF chicken stock and melted butter and toss until evenly coated. Add remaining stock and butter as needed to reach desired stuffing consistency.
- Spoon into a 9×13 baking dish and bake, covered for 40 minutes, then uncover and bake for another 15 minutes.
¼ cup celery, diced
¼ cup carrots, diced
¼ cup mushrooms, chopped
2 cups gluten free bread, diced
3 fl oz chicken broth, low sodium, organic
1 tablespoon herb mixture (see below)
Salt and Pepper to taste Preheat oven to 350 degrees. In a sauté pan, spray a non stick spray and add the first 4 ingredients. Cook until soft, then move to a mixing bowl.
Add the remaining ingredients to the cooked vegetables in mixing bowl and
mix thoroughly. Transfer the mixture to a casserole dish- Cover with foil and bake for about 30 minutes. Herb Mixture:
Serving size 1 tablespoon
1 tablespoon thyme, chopped
1 tablespoon rosemary, chopped
1 tablespoon sage, chopped
1 teaspoon garlic, chopped
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon grape-seed oil Chop all the herbs. Using a mixing bowl, add the herb mixture. Then stir.