If you’re looking for a delicious way to still be able to partake in your family’s Thanksgiving feast, then look no further than this gluten free stuffing. The perfect blend of savory and crunchy, it will be a favorite with everyone. Nobody will even be able to tell it’s gluten free!
Why this gluten free stuffing recipe is amazing:
- This recipe is super simple, so it won’t add unnecessary time and energy to your Thanksgiving feast preparation. Just cut the bread, saute the veggies, mix, and bake!
- It’s just as delicious as the gluten-full stuffing that my great grandmother always made for Thanksgiving, so you don’t have to sacrifice flavor for your diet!
- It’s way better than the boxed stuffing because it’s all fresh ingredients; so you have complete control over what you’re feeding your family.
FAQ’s:
Can you make this stuffing Paleo?
You absolutely can, if you use paleo bread as the base. You can make your own with almond flour, or you can buy it already made. This will, however, make this more time consuming if you make your bread from scratch.
Can I use bone broth in place of vegetable broth?
Yes! I have made this stuffing with veggie broth, bone broth, chicken stock, and basically any other broths or stocks I could find. It always comes out delicious.
Can this gluten free stuffing be made vegan?
Absolutely- just be sure you use extra oil and no butter, and be sure to pick your favorite vegan bread to cube up and toast!
How long will they stay fresh?
Definitely eat this as soon as possible. Stuffing in general gets soggy pretty quickly, and this is no exception. Toasting the bread cubes beforehand will help keep the sogginess at bay, but you’ll want to eat this within a day or two of making it.
The Process:
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Cut the bread into cubes, and spread single-layer on a baking sheet. Bake at 300 degrees for 15-20 minutes, until they are lightly crispy.
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Let bread cubes cool.
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Preheat the oven to 425 degrees F.
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Set a large saute pan on medium-high heat and warm the oil and butter.
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When the butter is melted, add the celery, garlic and onion.
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Cook, stirring, until soft and translucent, about 7 minutes.
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Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute.
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Include the vegetable broth and stir until it simmers.
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Add the celery mixture to the bread cubes and toss to combine.
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Transfer to a greased casserole pan.
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Cover the casserole pan with foil.
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Bake the stuffing for 20 minutes.
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Remove the foil and cook until the stuffing is steaming hot and browned, about 10 minutes.
Notes from the cook:
- I love getting the gluten free multi-grain bread from Aldi for this recipe, but it works great with gluten free white bread too!
- Pre-toasting the bread is something that I love, but you can skip that step if you don’t really care for the crunch in your stuffing.
- This recipe makes one 9×11 pan, so you’ll need to double it if you’ve got a lot of family to feed!
You may also enjoy these healthy desserts:
- APPLE CINNAMON PALEO CRANBERRY SAUCE
- ROASTED BACON SWEET POTATOES
- PORTOBELLO STUFFED ACORN SQUASH
- ROASTED PUMPKIN SOUP
Gluten Free Stuffing
Gluten Free Stuffing
Ingredients
- 1 loaf of gluten free bread cubed
- 1 yellow onion
- 3 cloves of garlic
- 2-3 celery stalks
- 1 Cup vegetable broth
- 2 Tbsp avocado oil
- 2 Tbsp unsalted butter
- 1 Tsp rosemary
- 1 Tsp thyme
- 1 Tsp sage
- 1/2 Tsp salt
- 1/2 Tsp pepper
Instructions
- Cut the bread into cubes, and spread single-layer on a baking sheet. Bake at 300 degrees for 15-20 minutes, until they are lightly crispy.
- Let bread cubes cool.
- Preheat the oven to 425 degrees F.
- Set a large saute pan on medium-high heat and warm the oil and butter.
- When the butter is melted, add the celery, garlic and onion.
- Cook, stirring, until soft and translucent, about 7 minutes.
- Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute.
- Add the vegetable broth and stir until it simmers.
- Add the celery mixture to the bread cubes and toss to combine.
- Transfer to a greased casserole pan.
- Cover the casserole pan with foil.
- Bake the stuffing for 20 minutes.
- Remove the foil and cook until the stuffing is steaming hot and browned, about 10 minutes.
Notes
- I love getting the gluten free multi-grain bread from Aldi for this recipe, but it works great with gluten free white bread too!
- Pre-toasting the bread is something that I love, but you can skip that step if you don't really care for the crunch in your stuffing.
- This recipe makes one 9x11 pan, so you'll need to double it if you've got a lot of family to feed!
Nutrition
What are your favorite go-to recipes during the holidays? Do you love stuffing as much as we do?
Update Notes:
This post was originally written in November 2016. It was updated in October 2019 with updated pictures and instructions.
Your post is making me hungry! I’m a big fan of stuffing, and particularly anything with rosemary. Looks really tasty!
It was so delicious! Rosemary really makes it pop 🙂
This will be PERFECT for the dish I have to bring to my grandmothers for Thanksgiving!!! Makes me excited to find something different to bring this year!
Yay! Hope everyone loves it!
Not a big fan of stuffing but my husband is! I’m pinning this 🙂
My husband is a much bigger fan than me too! I definitely do enjoy it though 🙂
my husband loves stuffing too, so I’ll have to try this
Hope he likes it, Jasmine!
Awesome swap recipe!
Thanks!
The stuffing is the best part of the dinner. And your recipe looks amazing!
Thanks Jen! My husband is a stuffing expert, and he approved 😉
This looks so delicious, I’m going to try to make this on Thanksgiving.
Thanks Stacy, hope you like it!
Oh I love this! My mom is gluten free so I can make this for her! -Erin at http://www.stayathomeyogi.com
Hope she likes it!
My husband and I love stuffing but our don’t go figure! I think I just might make this and see if my kids will change their mind! Thanks so much this!
You’re welcome! Hope your kids will give it a shot 🙂
I appreciate a good homemade stuffing, but my husband protests for that boxed stuff. I’m going to insist this year. Your recipe sounds so fresh and I like whole, real ingredients without all the additives.
The additives always get you! Hope you get to make this, and that you all like it!
Your recipe looks yummy! Thanks for sharing.
Mmmmmmmm. I love stuffing. This looks like a delicious recipe. Gluten free eaters rejoice. 🙂
Thanks mama 🙂
I tried to leave a comment yesterday, but it seems that I may have closed the window before it actually posted…. I’m trying again! This recipe looks delicious and I can’t wait to try it.
Thanks April! Hope you like it 🙂
Oh no! So sorry to hear about last year’s batch! This stuffing sounds so yummy. My mom is gluten free, so this is perfect.
This looks fantastic! I love having options for food sensitivities!