Gluten Free Stuffing Recipe

Thanksgiving just isn’t Thanksgiving without a heaping helping of savory stuffing on your plate next to your turkey and cranberry sauce. But when we had some family members who needed to go gluten free, finding a stuffing alternative was a bit of a task. So I set to making my own gluten-free stuffing. Nobody should have to skimp on Thanksgiving, no matter their dietary needs. What I love MOST about this easy gluten-free stuffing recipe is that you REALLY don’t have to make two different stuffings (one non GF and one GF), just make it all gluten-free and you won’t get any complaints. Honestly, my husband, who generally doesn’t like gluten-free food items, had seconds, not even realizing it was gluten-free!

The Right Bread for Gluten-Free Stuffing

For the best gluten-free stuffing, the secret is in the bread. Our very favorite gluten-free bread for stuffing is by far Schar Ciabatta rolls. They are soft and pillowy and can handle the liquid that is added. While other GF white breads will dissolve and get a weird texture, this bread does not. Because of this, they are our hands-down top choice for gluten-free white bread. Your favorite whole grain gluten-free wheat bread will work for the sliced bread portion. However, you don’t want to use ALL whole grain wheat bread for this recipe or it will taste too dry. Four to five slices is all you need.

More Ingredients in Gluten Free Stuffing

It’s super easy to make your own gluten-free stuffing for your Thanksgiving table. No eggs, dairy-free, just savory ingredients that taste delicious. From our special herb mixture to all the tasty extras, here’s what you’ll need:

Yellow onion and celery – diced. Sage sausage – Jimmy Dean or Bob Evans sausage works great. Gluten-Free Chicken broth – Swanson’s broth is naturally gluten-free. Same with most chicken broths. Just be sure to double check the labels to be sure! You can also use vegetable broth or turkey drippings. Butter – this adds a richness that all stuffings need. Fresh Herbs – fresh parsley, fresh sage, fresh rosemary, and fresh thyme (Simon and Garfunkel knew the right ones). Black pepper and kosher salt to taste. You can also use dried herbs. Chopped apple & dried cranberries – adds a little sweet to the savory. Don’t leave them out! Chopped almonds or pecans – adds the perfect little crunch to round it all out.

Storing and Re-Heating Gluten-Free Stuffing

You can store this stuffing in an airtight container for up to five days in the refrigerator. Also, you can reheat it in the microwave or in the oven. However, if reheating in the oven, you may want to add a little extra broth and butter, then cover with foil so it doesn’t dry out. And if reheating in the microwave, cover with a microwave safe covering and heat a minute at a time, stirring each minute.

Recipe Update

This recipe has been updated from its original version. We have made both versions many times and decided that the updated version is our favorite version. The previous version is both gluten-free and low-calorie. However, if you preferred the previous version, don’t fret! We included it in the recipe card below in the notes. Read Next: How to Cook a Turkey