Cooking and Serving: 21 minutes | 5 servings
Ingredients
Super moist: Drying out the bread in the oven first then adding just enough | Can prep bread ahead of time: Making the gluten free bread for the stuffing | Even good as leftovers: This stuffing is one of the only dishes made with
Description
Prep Time: 20 minutes | Cook Time: 1 hour hr 50 minutes mins | Total Time: 21 minutes | Servings: 5 servings
Ingredients
Super moist: Drying out the bread in the oven first then adding just enough
Can prep bread ahead of time: Making the gluten free bread for the stuffing
Even good as leftovers: This stuffing is one of the only dishes made with
Gluten free bread: You’ll need a full 1 pound loaf of gluten free bread for
Olive oil and butter: This combination adds richness, flavor, and helps to
Onions & celery: These are your aromatics, cooked down without browning so
Salt & pepper: Enhance, brighten and balance the flavors in the dish.
Vegetable bouillon: A simple mix of nutritional yeast flakes, minced dried
Poultry seasoning or herbs de Provence: Spice blends that add extra rich
Chicken stock: Moistens the bread and adds more flavor. You can use vegetable
Eggs: Bind the dish together and also add some fat for richness.
1.5 tablespoons (8 g) nutritional yeast flakes, (See Recipe Notes)
1 teaspoon minced dried onion, can substitute 1/2 teaspoon onion powder
¼ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon dried thyme
⅛ teaspoon dried turmeric, (optional)
1 pound Gluten Free Japanese Milk Bread
2 tablespoons (42 g) extra-virgin olive oil
6 tablespoons (84 g) unsalted butter, chopped
2 large yellow onions, peeled and diced (or a combination of onions and
2 cups chopped celery, from about 6 stalks celery
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable bouillon, homemade vegetable bouillon powder or
2 tablespoons poultry seasoning, or herbs de Provence (See Recipe Notes)
2 (100 g (weighed out of shell)) eggs, at room temperature
1 ½ cups (12 fluid ounces) vegetable or chicken stock
1 ounce Parmigiano-Reggiano cheese, shredded (optional)
2 tablespoons unsalted butter, cubed for dotting on top of stuffing
Instructions
WHY THIS RECIPE WORKS
Preparing homemade stuffing might take longer than using a prepackaged mix from.
the store, but here’s why the end result is worth the effort:.
Tons of flavor: There aren’t a lot of ingredients in this stuffing, but the.
herbs, spices, and aromatics are present in just the right amounts for.
Super moist: Drying out the bread in the oven first then adding just enough.
chicken stock and beaten eggs, along with onions, celery, and spices makes.
for a super moist stuffing.
Can prep bread ahead of time: Making the gluten free bread for the stuffing.
is the most time-consuming part, and it can be done days, if not weeks, ahead.
Even good as leftovers: This stuffing is one of the only dishes made with.
bread or breadcrumbs that I actually almost prefer as leftovers, even.
straight from the refrigerator!
Gluten free stuffing ingredients including bowls of aromatics, spices, herbs,.
celery, onions, stock and chopped butter.
free stuffing ingredients including bowls of aromatics, spices, herbs, celery,.
onions, stock and chopped butter.
gluten free stuffing bread cubes on metal baking tray.
free stuffing bread cubes on metal baking tray.
WHY THIS RECIPE WORKS
Preparing homemade stuffing might take longer than using a prepackaged mix from.
the store, but here’s why the end result is worth the effort:.
Tons of flavor: There aren’t a lot of ingredients in this stuffing, but the.
herbs, spices, and aromatics are present in just the right amounts for.
Super moist: Drying out the bread in the oven first then adding just enough.
chicken stock and beaten eggs, along with onions, celery, and spices makes.
for a super moist stuffing.
Can prep bread ahead of time: Making the gluten free bread for the stuffing.
is the most time-consuming part, and it can be done days, if not weeks, ahead.
Even good as leftovers: This stuffing is one of the only dishes made with.
bread or breadcrumbs that I actually almost prefer as leftovers, even.
straight from the refrigerator!
Gluten free stuffing ingredients including bowls of aromatics, spices, herbs,.
celery, onions, stock and chopped butter.
free stuffing ingredients including bowls of aromatics, spices, herbs, celery,.
onions, stock and chopped butter.
gluten free stuffing bread cubes on metal baking tray.
free stuffing bread cubes on metal baking tray.
Notes
* How to make gluten free stuffing
* Recipe Tips & Tricks
* Ingredient substitutions
* Gluten Free Stuffing Recipe
* Creative twists on traditional stuffing
* Storage instructions
* Embracing a gluten free Thanksgiving
WHY THIS RECIPE WORKS
Preparing homemade stuffing might take longer than using a prepackaged mix from
the store, but here’s why the end result is worth the effort:
* Tons of flavor: There aren’t a lot of ingredients in this stuffing, but the
herbs, spices, and aromatics are present in just the right amounts for
* Super moist: Drying out the bread in the oven first then adding just enough
chicken stock and beaten eggs, along with onions, celery, and spices makes
for a super moist stuffing
* Can prep bread ahead of time: Making the gluten free bread for the stuffing
is the most time-consuming part, and it can be done days, if not weeks, ahead
* Even good as leftovers: This stuffing is one of the only dishes made with
bread or breadcrumbs that I actually almost prefer as leftovers, even
straight from the refrigerator!
Gluten free stuffing ingredients including bowls of aromatics, spices, herbs,
celery, onions, stock and chopped butter
free stuffing ingredients including bowls of aromatics, spices, herbs, celery,
onions, stock and chopped butter
gluten free stuffing bread cubes on metal baking tray
free stuffing bread cubes on metal baking tray
* Gluten free bread: You’ll need a full 1 pound loaf of gluten free bread for
this recipe. My classic white gluten free bread recipe
and I also like to use my recipe for gluten free Japanese milk bread
here. You can also use store-bought gluten free bread like Canyon Bakehouse;
just cut it into cubes as large as you can. Dry-toasting this moist, enriched
bread prepares it to absorb the flavors of the cooked vegetables and stock
without turning mushy.
* Olive oil and butter: This combination adds richness, flavor, and helps to
deliver the flavors of the aromatics.
* Onions & celery: These are your aromatics, cooked down without browning so
they retain lots of their unique flavor and aroma. I like a combination of
white onions and shallots.
* Salt & pepper: Enhance, brighten and balance the flavors in the dish.
* Vegetable bouillon: A simple mix of nutritional yeast flakes, minced dried
onion, garlic powder, dried parsley, and dried thyme adds so much flavor. If
you don’t have nutritional yeast, you can try replacing it with a bit of
finely grated Parmesan cheese. You can also replace the homemade vegetable
bouillon with 2 tablespoons or 2 cubes of packaged gluten free chicken or
* Poultry seasoning or herbs de Provence: Spice blends that add extra rich
* Chicken stock: Moistens the bread and adds more flavor. You can use vegetable
broth if you prefer, as long as it’s flavorful.
* Eggs: Bind the dish together and also add some fat for richness.
CHOOSING THE BEST GLUTEN FREE BREAD FOR STUFFING
When prepared and toasted just right, the right gluten free bread will make a
stuffing that’s slightly crisp on some edges, but otherwise tender and soft, and
After testing and comparing, my favorite gluten free bread for Thanksgiving
stuffing is my gluten free Japanese milk bread. It’s slightly enriched with an
egg, some butter, a water roux for moisture retention, and milk, so it’s soft
This milk bread is soft enough that, when I bake it in a low, 300°F oven for
about 40 minutes, it dries out and toasts lightly—but doesn’t harden. Since our
basic white gluten free bread is also enriched with eggs, milk, and butter, it
performs similarly and you shouldn’t hesitate to use it here.
Two chunks of gluten free Japanese milk bread on black surface
chunks of gluten free Japanese milk bread on black surface
HOW TO MAKE GLUTEN FREE STUFFING
The full recipe card is below, but before you get started, I have a few
1. PREPARE THE BREAD AND AROMATICS
Cut your bread into cubes or tear it into rough pieces. Toast the bread until
it’s dry, but stop short of making it as crunchy as homemade gluten free
croutons which would be hard to eat.
Cook down the onions, celery, herbs and seasoning in melted butter and olive oil
until tender on low heat so they retain a lot of their natural flavors without
Toasted bread cubes for gluten free stuffing
bread cubes for gluten free stuffing
Melted butter in saucepan
Uncooked aromatics and spices in saucepan
aromatics and spices in saucepan
Cooked aromatics and spices in saucepan
aromatics and spices in saucepan
2. COMBINE & TRANSFER
In a large bowl, add two eggs plus lots of flavorful chicken stock or vegetable
stock to the aromatics and toasted bread to moisten and add flavor to the bread
and bind the stuffing together.
Transfer to a buttered casserole dish and spread evenly in the dish to allow
everything to bake fully and the dish to come together.
Chicken stock in glass measuring cup being poured into mixing bowl with bread
stock in glass measuring cup being poured into mixing bowl with bread
Unbaked gluten free stuffing in white casserole dish
gluten free stuffing in white casserole dish
Cover the dish first, so the eggs can set and the bread absorbs the liquids.
Bake the completed dish at 350°F for about 30 minutes, just long enough for the
bread to fully absorb the flavors.
Uncover the baking dish and continue to bake for about another 30 minutes. This
allows some of the excess moisture to bake off, the flavors to concentrate, and
the edges of the bread to get toasty.
This recipe is simple and versatile, but there are still a few tips to help make
sure your stuffing is flawless:
TOAST THE BREAD LOW AND SLOW
We’re using a loaf of bread that’s very soft inside with a thick, bakery-style
crust outside. When we tear or slice it into pieces, we expose that tender
center, which we then dry out in the oven.
Toast the bread and dehydrate it in a low, 300°F oven—don’t bake it. It takes
some time, but this is how we create just the right textured bread to absorb all
the flavors we will add.
CHOOSE YOUR BOUILLON CAREFULLY
Instead of making your own bouillon, you can use packaged gluten free bouillon.
Unless the packaging specifically says that it’s gluten free, I would avoid it.
Herb Ox and Edward & Son’s Not Chick’N brands are gluten free.
Choose a high-quality stock that’s rich and has good depth of flavor, like
Pacific brand. Watery stock that doesn’t have much flavor will lead to a much
BE GENTLE WITH THE BREAD
When you mix the wet ingredients into the toasted bread chunks, don’t be too
forceful. Take it gently and steadily so you don’t beat up the bread and cause
it to break down too much.
COLLECT LEFTOVER PIECES OF BREAD ALL YEAR
Save and freeze all of those ends and slices of gluten free bread in a
freezer-safe ziptop bag. Then, whenever I need gluten free breadcrumbs
bread for stuffing, or homemade gluten free croutons, I’ve got the bread for it
spoonful of brown bread chunks in light green and yellow cooked vegetables in
of brown bread chunks in light green and yellow cooked vegetables in white
INGREDIENT SUBSTITUTIONS
You can switch up this simple recipe to accommodate pretty much any dietary
need. Just remember you may also need to tweak the bread recipe or choose a
different bread, depending on the substitutions you want to make.
In place of the butter in this recipe and in the bread recipe, try using vegan
butter (Melt and Miyoko’s Kitchen brands are best). For milk in the bread, use
your favorite unsweetened nondairy milk, but make sure it’s not nonfat. And just
leave out the cheese or add more nutritional yeast for flavor.
You can try using one “chia egg” instead of each egg in the recipe. I make a
“chia egg” tablespoon lukewarm water, and allowing it to sit until it gels.
Baked gluten free stuffing in white casserole dish with blue cloth
gluten free stuffing in white casserole dish with blue cloth
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GLUTEN FREE STUFFING RECIPE
Prep Time: 20 minutes mins
Cook Time: 1 hour hr 50 minutes mins
Bread-baking time: 1 hour hr
Total Time: 3 hours hrs 10 minutes mins
This gluten free stuffing is so moist and full of flavor that it’s even good as
leftovers. The hit of the holiday table!
FOR THE VEGETABLE BOUILLON
* 1 teaspoon minced dried onion, can substitute 1/2 teaspoon onion powder
* ¼ teaspoon dried parsley
* ¼ teaspoon garlic powder
* ¼ teaspoon dried thyme
* ⅛ teaspoon dried turmeric, (optional)
* 1 pound Gluten Free Japanese Milk Bread
* 2 tablespoons (42 g) extra-virgin olive oil
* 6 tablespoons (84 g) unsalted butter, chopped
* 2 large yellow onions, peeled and diced (or a combination of onions and
* 2 cups chopped celery, from about 6 stalks celery
* 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 2 tablespoons vegetable bouillon, homemade vegetable bouillon powder or
* 2 (100 g (weighed out of shell)) eggs, at room temperature
* 1 ½ cups (12 fluid ounces) vegetable or chicken stock
* 1 ounce Parmigiano-Reggiano cheese, shredded (optional)
* 2 tablespoons unsalted butter, cubed for dotting on top of stuffing
* Preheat your oven to 300°F. Grease well a 9-inch x 13-inch baking dish and
* First, make the vegetable bouillon. In a small bowl, place the nutritional
yeast flakes, minced dried onion, garlic powder, dried parsley, dried thyme,
and optional turmeric, and whisk to combine. Set the bowl aside.
* Tear or slice the gluten free bread into roughly 1-inch pieces. Place them on
a rimmed baking sheet.
* Place the baking sheet in the center of the 300°F oven, and bake for 30 to 40
minutes or until dried out and lightly browned.
* Continue to bake until the bread begins to shrink in size slightly and feels
dry to the touch. It may take longer than 40 minutes depending on how moist
the bread was at the start.
* Stir at least once halfway through baking, to ensure even baking. Remove from
the oven and set aside to cool.
* In a medium-size, heavy-bottom saucepan, heat the butter and olive oil over
medium heat until the butter is melted.
* Add the onion, celery, salt, pepper, vegetable bouillon, and poultry
seasoning or herbs de Provence, and stir to combine.
* Reduce the heat to medium-low, cover and cook, stirring occasionally, until
the onions and celery are fork-tender (about 10 minutes). The vegetables
shouldn’t be mushy or even browned.
* Increase the oven temperature to 350°F.
COMBINE THE STUFFING INGREDIENTS AND BAKE.
* Transfer the vegetable mixture to a large, heat-safe mixing bowl. Add the
cooled toasted bread cubes, and mix to combine.
* Whisk together the eggs and stock until smooth. Add the egg mixture to the
large mixing bowl, and toss carefully to coat.
* Add the optional shredded Parmigiano-Reggiano, and mix gently until just
* Transfer the mixture carefully to the prepared 9-inch x 13-inch baking dish.
Press it gently into an even layer.
* Scatter the final (optional) 2 tablespoons of cubed butter evenly across the
top of the stuffing. Cover the baking dish securely with aluminum foil.
* Bake at 350°F for 30 minutes. Uncover, and continue to bake until the eggs
are set and the stuffing is golden brown all over (about another 30 minutes).
* When it’s done, the stuffing will feel relatively firm when pressed gently
with a finger in a thick portion. The top edges will be crisped but not dark.
If you don’t have nutritional yeast, you can try replacing it with a bit of
finely grated Parmesan cheese. You can also replace the homemade vegetable
bouillon with 2 tablespoons or 2 cubes of packaged gluten free chicken or
vegetable bouillon. Herb Ox and Edward & Son’s Not Chick’N brands are gluten
I like to use my recipe for gluten free Japanese milk bread
for this recipe, but I have also had a lot of success with my basic white gluten
make sure that you toast the bread until it’s just beginning to brown lightly in
spots, and begins to shrink in size.
You can also use packaged gluten free bread. Slice the bread into cubes as large
as you can make them, and be sure to toast them in the oven a bit extra so they
don’t fall apart during baking.
Poultry seasoning or herbs de Provence
To make your own herbs de Provence, combine 1 tablespoon dried thyme + 2
teaspoons dried marjoram + 2 teaspoons dried savory + 1 teaspoon dried rosemary
+ 2 teaspoons dried lavender (optional) + 1/2 teaspoon dried sage.
To make your own poultry seasoning, combine 1/2 teaspoon dried parsley + 1
teaspoon dried sage + 1/2 teaspoon dried thyme + 1/2 teaspoon dried marjoram +
1/2 teaspoon rosemary.
Nutritional information is an estimate per serving assuming that the whole dish
is divided into 5 equal portions. It is created as a courtesy using online
nutrition calculators and is not to be relied upon.
Cholesterol: 139mg | Sodium: 1121mg | Potassium: 361mg | Fiber: 5g | Sugar: 11g
| Vitamin A: 1188IU | Vitamin C: 6mg | Calcium: 255mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an
CREATIVE TWISTS ON TRADITIONAL STUFFING
As long as you have the right type of gluten free bread and the correct
proportions of eggs and stock, you can vary the flavors quite a bit. Whether you
like sweet, meaty, or spicy, you can tweak this simple recipe to make your own
When cooking the onions and celery, add two peeled, cored, and diced apples, and
one cup of dried cranberries to the aromatics when you add the stock.
Cook 1 1/2 cups of crumbled bulk sausage until it is no longer pink. Remove the
cooked sausage and set it aside, leaving behind the grease.
Add 1 to 2 tablespoons of olive oil, and cook the aromatics, replacing the
sliced onions with 1 cup of cleaned and sliced leeks.
Replace the Japanese Milk Bread cubes with cubed Gluten Free Cornbread
1 diced jalapeño pepper, ribs and seeds removed, and 1 seeded red bell pepper to
the aromatics. After you add the stock, add 1 cup of frozen corn kernels. You
can find more details on how to use cornbread in place of bread in our gluten
free cornbread stuffing
Leftover gluten free stuffing can be stored in an airtight container in the
fridge to enjoy in the coming days. Zip-top bags work well here to stop the
bread from losing its moisture. When ready, reheat the bread on low power in the
If it’s been more than a couple of days and if it’s lost some moisture, try
adding some gluten free turkey gravy
left from the big day. And serve it alongside leftover cranberry sauce, too!
For longer storage, store extra stuffing in the freezer for up to three months
in an airtight container. Defrost overnight in the refrigerator, sprinkle it
lightly with lukewarm water, then bake at 300°F until warmed through.
What’s the difference between stuffing and dressing?
While there’s technically a difference between the two, whether you use the word
stuffing or dressing to describe the mixture of bread cubes, vegetables, and
stock accompanying many turkeys on Thanksgiving is more likely to come down to
In the South, most people call this concoction with the savory flavor
“dressing.” Up north, it tends to go either word, and people will know exactly what you mean. However, for purists,
stuffing is the mixture that’s cooked inside the turkey, while dressing is
cooked to go beside it.
Can I use store-bought gluten free bread to make this stuffing?
Yes! You can use your favorite packaged gluten free bread to make this stuffing.
Just cut the slices into the largest pieces you can, and be sure to toast it
until the bread is dry so it doesn’t fall apart during baking.
Can I use old or stale bread in this stuffing recipe?
If you routinely bake your own gluten free bread, definitely hold on to those
ends and stale slices. Store them in the freezer until you have enough for a
batch of gluten free turkey dressing, and your efforts will never go to waste.
Can I use turkey drippings instead of stock?
Yes, you can use turkey drippings in place of some or all of the chicken broth
or stock. The drippings will result in an even deeper, more intense flavor —
just be sure to mix the drippings with water to thin them out to the right
Can I cook this stuffing inside a turkey?
Food safety is of paramount importance whenever you’re working with raw meat.
According to the Cleveland Clinic’s website
it’s safe to eat dressing cooked inside a raw bird if you take certain
precautions. Don’t add the stuffing ingredients until right before cooking. And
make sure to test the dressing itself with an instant read thermometer and cook
it until it reaches at least 165°F.
Can I make this recipe ahead of time?
Yes! You can make the recipe through to baking it for the first 30 minutes,
covered with foil. Remove the stuffing from the oven, leave the foil on, and
allow it to cool to room temperature.
After it’s come to cool room temperature (it will take some time), remove the
foil. Cover your make ahead gluten free stuffing with freezer-safe wrap (Glad
Press n Seal works particularly well) and freeze. The day before you intend to
serve the dish, defrost it in the refrigerator overnight. Remove it from the
refrigerator and finish baking it, uncovered, according to the remaining recipe
What are your gluten free stuffing mix recommendations?
I get it: When you’re hustling and bustling to get food on the Thanksgiving
dinner table, you may not want to think about adding gluten free stuffing from
scratch to your list. Here are some prepackaged gluten free options that are
worth trying for your next holiday meal if you’re really pressed for time:
– Aleia’s Savory Stuffing Mix
– Gillian’s Gluten Free Homestyle Stuffing Mix
– Trader Joe’s Gluten Free Stuffing Mix
EMBRACING A GLUTEN FREE THANKSGIVING
Whether you’re cooking for gluten-intolerant family members or just want to try
something new, this gluten free stuffing recipe is one you won’t want to miss
among your Thanksgiving recipes.
If you’re just starting your gluten-free journey, I have hundreds of tried and
tested gluten free recipes for you to enjoy. You can view all my recipes
like. I also have a comprehensive guide to a gluten free diet
share some of the top benefits of embracing a gluten free lifestyle and some
tips for navigating store-bought products.
Most of the main dishes for any big holiday, like turkey and ham, are naturally
gluten free. So for us, it’s all about the Thanksgiving recipes for side dishes!
In addition to this stuffing recipe, it wouldn’t be the holidays for my family
without a gluten free green bean casserole
with homemade gluten free cream of mushroom soup
our favorite gluten free sweet potato casserole
the crumble topping. For dessert, gluten free pumpkin pie
and gluten free apple pie
Closeup image of large spoon holding Thanksgiving stuffing in white casserole
image of large spoon holding Thanksgiving stuffing in white casserole dish