Easy Gluten-Free Stuffing - Meaningful Eats (2024)

Why You’ll Love this Recipe

• Savory and flavorful
• Perfectly moist stuffing — never soggy!
• Perfect for holiday dinners
• SO much better than boxed stuffing!

Ingredients You’ll Need

Here’s what you’ll need to make this gluten-free stuffing:

• Gluten-free soy sauce + chicken stock: Chicken broth and the secret ingredient — a teaspoon of gluten-free soy sauce — give this stuffing that deep, savory flavor everyone wants from stuffing. The soy sauce is optional, but really takes the flavor of the gf stuffing to the next level!
• Garlic: I love to use frozen garlic cubes for convenience!
• Onion and celery: Onion and celery are essential for adding texture and flavor to this gluten-free stuffing.
• Butter: Melted butter is used to saute the onion and celery, and it adds richer flavor to the stuffing recipe.
• Gluten-free bread: I’ve made this stuffing with gluten-free bread using a variety of brands. Canyon Bakehouse Mountain White, Schar Artisan Baker White Bread or Udi’s White Bread all work great.
• Eggs: Adding a few large eggs to the liquid mixture helps to hold everything together. Good stuffing should be cohesive, but not one big gloop. The eggs help to make this stuffing the consistency of bread pudding.
• Olive oil: Olive oil is drizzled over the bread cubes before toasting to help them crisp up and have better flavor.
• Salt and spices: Dried thyme, sage, salt, and pepper make this gluten-free stuffing extra special. These are the classic spices for Thanksgiving dinner!

How to Make Gluten-Free Stuffing

• Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine.

• Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.

• Melt butter in a large skillet over low to medium heat. Add the onion, celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.
• **To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
• Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering.

• Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.

• Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine.

• Pour into a prepared baking dish and cover tightly with tin foil.

• Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden brown and toasted on top. Serve and enjoy!

FAQs

Expert Tips & Tricks

• Toast the bread! Toasting gluten-free bread for stuffing is key. Traditionally homemade stuffing is made with day-old bread that has had a chance to dry out. The amount the bread dries out can depend on the humidity of where you live, how old the bread is, etc. Toasting the bread is faster and guarantees a good texture (and toasty flavor) every time.
• Saute the onions/celery. Sautéing helps them soften and releases all their flavors. Nobody wants stuffing with crunchy vegetables!
• Bake covered then uncovered.Baking this stuffing covered helps it to set and the flavors to meld. I also like to finish baking the stuffing uncovered so the top gets crusty and toasty.
• Customize it. When if comes to stuffing people like to add all kinds of things. I actually prefer simple stuffing so I kept this recipe classic, but you could easily add sauteed mushrooms, cranberries, apples, or a little cooked sausage, if you like.

Allergy Modifications

• DAIRY-FREE: Be sure to use a dairy-free bread. Use vegan butter in place of the regular butter for dairy-free versions of this gluten free stuffing.
• SOY-FREE: Be sure to use a soy-free bread. Omit the soy sauce or use coconut aminos instead.

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