Gluten Free Stuffing

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Buttery and delicious, this Gluten Free Stuffing transforms gluten-free bread into a side dish worth making. Even the best gluten-free breads tend to be dense and dry, but you’d never know it when you tuck into this glorious gluten-free bread stuffing.

A baking dish full of gluten free stuffing.


 

If you’re a regular consumer of gluten-free bread, you know it’s often sold in the freezer and the bread tends to have a tighter crumb compared to soft, pillow, gluten-full bread. It’s a small price to pay when it comes to your health, though.

As I was cutting the gluten-free bread into cubes to dry them, I wondered how the final stuffing would turn out. I felt skeptical. But somewhere between dense, dry cubes of gluten-free bread and a mixture of butter, vegetables, and chicken broth, some kitchen magic happened.

The gluten-free bread swelled up just like regular bread, by the time it was done baking, you could not see or taste a difference. This gluten-free stuffing sacrifices nothing in the realm of flavor – absolutely nothing! I honestly had no idea it would turn out so well, but I’m so glad it did.

Recipe ingredients

Labeled ingredients for gluten free stuffing.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Chicken broth: I keep jars of homemade chicken broth in the freezer (it’s a delicious by-product of poaching a chicken), but store-bought is also good. Or use vegetable broth or turkey broth if you have either.
  • Herbs: Fresh herbs taste the best in this stuffing, but dried herbs work too. I rarely find fresh marjoram and almost always substitute dried. Or, customize with your favorite herbs like fresh rosemary or poultry seasoning.
  • Bread: I tested this recipe with Canyon Bakehouse Mountain White and Udi’s Multigrain Gluten-Free bread (both sold in the freezer section), but use the one you love the most. Dry the bread up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).

Step-by-step instructions

  1. Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter. In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes.
A skillet full of onion and celery.
  1. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and ½ teaspoon pepper.
Eggs, broth, and spices whisked together in a bowl.
  1. To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
A baking dish full of gluten free stuffing.
  1. Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
A baking dish full of gluten free stuffing.

Recipe tips and variations

  • Yield: This Classic Bread Stuffing Recipe makes about 10 cups, enough for 10 side-dish servings of about 1 cup each.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make Ahead Stuffing: After you’ve assembled the stuffing, refrigerate it up to 1 day in advance. See my full Make-Ahead Thanksgiving menu for more ways to cook in advance including a Make Ahead Roasted Turkey, Make Ahead Mashed Potatoes (that won’t get watery in the freezer), and Make Ahead Pumpkin Pie.
  • Freezer: For best results, assemble and freeze the bread stuffing uncooked. Then thaw overnight in the refrigerator and bake as directed in the recipe.
  • Classic stuffing recipe: To make my homemade Bread Stuffing recipe, preheat oven to 400 degrees and rub a 9×13 inch baking dish with butter. Add stuffing to the baking dish, cover tightly with foil, and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.
  • Crockpot stuffing: Save your oven space and make bread stuffing in your slow cooker. You’ll still have soft, chewy bread cubes with plenty of crispy edges without using your oven.
  • Small batch: My Bread Stuffing for Two is the same delicious, buttery stuffing with all your favorite flavors, but scaled down to a smaller quantity for small gatherings. See my full Thanksgiving for Two Menu which includes a pair of roasted Cornish Hens with Stuffing and two Mini Pumpkin Pies for dessert.
  • Sausage stuffing: My homemade Cornbread Dressing is made with plenty of sausage for a spicy kick.
  • Vegan stuffing: Filled with wild mushrooms, leeks, fresh kale, and all the classic Thanksgiving herbs you love, this Vegan Stuffing recipe has bread cubes that are soft and chewy on the inside with browned, crispy edges outside. The entire recipe is 100% vegan and delicious.
A plate of roasted trukey, stuffing, vegetables, mashed potatoes and gravy, and cranberries.
A Classic Midwestern ThanksgivingPerfect Roast TurkeyMashed Potatoes with Turkey Gravy, Classic Bread StuffingVegetable CasseroleRoasted Asparagus, and Cranberry Sauce with Apples.

Frequently Asked Questions

How do you dry bread cubes for stuffing?

Dry the bread up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).Bread cubes on a baking sheet to dry.

Can I make this stuffing in an aluminum foil pan?

Yes! I’ve tested this homemade stuffing recipe in a 9-inch by 13-inch aluminum foil pan.

Can you cook stuffing in a turkey?

For food safety reasons, and for a more evenly cooked bird, most modern recipes don’t encourage stuffing a turkey. If you decide to stuff your turkey, combine wet and dry stuffing components just before placing them in the cavity, ensuring any raw meat, poultry, or seafood used in the stuffing is fully cooked beforehand. Do not stuff a bird with cooked stuffing. Use a large spoon or your hands to loosely stuff the body and neck cavities (do not pack it tightly because the stuffing expands while it cooks). Truss the main cavity with trussing pins to keep the stuffing inside. The stuffing must register 165 degrees on an internal thermometer to be safe to eat. For more information, see the USDA website. Stuffing a chicken or Cornish hens is also discouraged.

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A casserole dish with gluten free stuffing in it.

Gluten Free Stuffing

Buttery and delicious, this Gluten Free Stuffing transforms gluten-free bread into a side dish worth making. Dry your bread the night before on the counter or in a 300-degree oven for 40 minutes.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings (1 cup each)
Course Side Dish
Cuisine American
Calories 231
5 from 1 vote

Ingredients 

Instructions 

  • Adjust oven rack to middle position and preheat to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
  • In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and ½ teaspoon pepper.
  • To skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
  • Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.

Notes

  1. Chicken broth: I keep jars of homemade chicken broth in the freezer (it’s a delicious by-product of poaching a chicken), but store-bought is also good. Or use turkey broth if you have that.
  2. Herbs: Fresh herbs taste the best in this stuffing, but dried work too. I rarely find fresh marjoram and almost always substitute dried.
  3. Bread: I tested this recipe with Canyon Bakehouse Mountain White and Udi’s Multigrain Gluten-Free breads (both sold in the freezer section), but use the one you love the most. Dry the bread up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).
  4. Yield: This Classic Bread Stuffing Recipe makes about 10 cups, enough for 10 side-dish servings of about 1 cup each.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: After you’ve assembled the stuffing, refrigerate it up to 1 day in advance. When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.

Nutrition

Serving: 1 cupCalories: 231kcalCarbohydrates: 25gProtein: 7gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 495mgPotassium: 194mgFiber: 2gSugar: 2gVitamin A: 701IUVitamin C: 9mgCalcium: 48mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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