Gluten-Free Stuffing

published Sep 8, 2022
Gluten-Free Stuffing Recipe

Gluten-free stuffing has nearly the same DNA as traditional stuffing: onions, celery, butter, fresh herbs, broth, eggs. Only here, we use gluten-free sandwich bread instead of wheat bread.

Serves8 to 12

Prep30 minutes

Cook1 hour 15 minutes

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A photo of gluten free stuffing in a white, rectangular baking dish, as seen from the top down.
Credit: Perry Santanachote

This rich, buttery stuffing might be classic but don’t call it old-fashioned. It can’t be, because back in the day, gluten-free bread stuffing would have been unheard of. Today we have an abundance of gluten-free loaves available to us at the supermarket and they seem to just keep getting softer, tastier, and more like traditional bread by the day. We swear — even your gluten-free dinner guest will question whether your stuffing is indeed gluten-free (it’s that convincing!).

What Is Gluten-Free Stuffing Made Of?

Gluten-free stuffing has nearly the same DNA as traditional stuffing, but uses gluten-free sandwich bread instead of wheat bread. All other components remain.

  • Onions
  • Celery
  • Butter
  • Fresh herbs
  • Broth
  • Eggs
Credit: Perry Santanachote

Is Stuffing Mix Gluten-Free?

Most stuffing mixes and starters contain wheat bread, which means they are not gluten-free. Fortunately, it’s easy to make your own gluten-free stuffing by simply swapping in your favorite gluten-free bread.

What’s the Best Gluten-Free Bread for Gluten-Free Stuffing?

Fresh gluten-free bread loaves can be scarce, so check the freezer section of your supermarket. White, multigrain, or whole-grain options will all work well in this recipe. Just make sure to thaw it out at least a day before you start prepping. You’ll need it to be very dry, and frozen bread tends to have moisture as it’s thawing. (For this recipe, we used Canyon Bakehouse’s country white bread.)

Gluten-Free Stuffing Recipe

Gluten-free stuffing has nearly the same DNA as traditional stuffing: onions, celery, butter, fresh herbs, broth, eggs. Only here, we use gluten-free sandwich bread instead of wheat bread.

Prep time 30 minutes

Cook time 1 hour 15 minutes

Serves 8 to 12

Nutritional Info

Ingredients

  • 1 pound

    gluten-free white sandwich bread

  • 2

    medium yellow onions

  • 4 medium stalks

    celery

  • 6 cloves

    garlic

  • 2 sticks

    (8 ounces) unsalted butter, divided

  • 2 teaspoons

    kosher salt, divided

  • 2/3 cup

    loosely packed fresh parsley leaves

  • 1/4 cup

    loosely packed fresh sage leaves

  • 3 tablespoons

    fresh rosemary leaves

  • 2 tablespoons

    fresh thyme leaves

  • 2 1/2 cups

    low-sodium chicken broth, divided

  • 2

    large eggs

  • 1 teaspoon

    freshly ground black pepper

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 250°F.

  2. Cut 1 pound gluten-free white sandwich bread into 1/2-inch cubes (about 8 cups). Place on a rimmed baking sheet and arrange into an even layer. Bake until dry and crisp, about 45 minutes.

  3. Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Dice 2 medium yellow onions (about 2 cups). Thinly slice 4 medium celery stalks (about 1 1/2 cups). Mince 6 garlic cloves.

  4. Melt 1 1/2 sticks (12 tablespoons) of the unsalted butter. In a large skillet or Dutch oven over medium heat. Add the onion mixture and 1 teaspoon of the kosher salt. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Return the vegetables to the same bowl.

  5. Prepare the following, adding each to the bowl of vegetables as it is completed: Finely chop 2/3 cup loosely packed fresh parsley leaves, 1/4 cup loosely packed fresh sage leaves, 3 tablespoons fresh rosemary leaves, and 2 tablespoons fresh thyme leaves (reserve a little for garnish if you’d like).

  6. When the bread is ready, transfer to the bowl of herbs and vegetables. Increase the oven temperature to 350ºF. Coat a 2-quart baking dish with 1 tablespoon of the unsalted butter.

  7. Place 1 cup of the low-sodium chicken broth and 2 large eggs in a liquid measuring cup or medium bowl and whisk to combine. Pour over the bread mixture. Add the remaining 1 1/2 cups low-sodium chicken broth, remaining 1 teaspoon kosher salt, and 1 teaspoon black pepper. Toss until even combined and the bread is moistened.

  8. Transfer the mixture to the baking dish and spread into an even layer. Cut the remaining 3 tablespoons unsalted butter into 1/2-inch pieces. Evenly dot the surface of the stuffing with the butter. Cover the baking dish tightly with aluminum foil.

  9. Bake for 45 minutes. Uncover and bake until the stuffing is golden-brown and crisp on top, about 25 minutes more.

Recipe Notes

Make ahead: You can dry out the bread the day before and leave it in the oven (turned off) overnight. The vegetables can be cooked up to 1 day ahead and refrigerated in an airtight container. Do not mix the stuffing beforehand or it’ll get too soggy.

Storing: Refrigerate leftovers in an airtight container for up to 5 days. Reheat in a 350ºF oven until warmed through.