Easy Gluten Free Stuffing for Thanksgiving

If you’ve been on the hunt for a really good Gluten-Free Stuffing, this is the recipe to make. It’s everything you want in a classic Thanksgiving side dish: golden, crisp edges, a soft and savory center, and loads of herby flavor in every bite.

The best part? It’s made entirely from scratch with simple, real-food ingredients — no boxed mix or unusual ingredients here!

Whether you’re gluten-free or just looking for a lighter, made-from-scratch option this holiday season, this stuffing is the kind of dish everyone will love. It’s comforting, flavorful, and totally worthy of a spot on your holiday table.

Why You’ll Love This Homemade Stuffing Recipe

This gluten-free stuffing checks all the boxes — it’s cozy, wholesome, and just as delicious as the traditional version.

• Perfectly textured: Crisp on top, soft in the middle, and full of flavor.
• Simple ingredients: Bread, butter, veggies, herbs, and broth — that’s it!
• Easy to customize: Make it dairy-free, egg-free, or add your favorite mix-ins.
• Totally crowd-pleasing: No one will believe it’s gluten-free.

Ingredients Needed for The Best Gluten-Free Stuffing Recipe

Here’s what makes this gluten-free stuffing so flavorful and satisfying. *Scroll down to the recipe card for the complete list and instructions!

• Gluten-Free Bread: Choose a hearty, bakery-style loaf (not sandwich bread). Toasting it until dry gives the best texture.
• Butter or Ghee: Adds that classic richness. Use olive oil if you’re dairy-free.
• Onion, Carrots, Celery, and Carlic: The aromatic vegetables that build the flavor base.
• Fresh Herbs: Sage, thyme, and rosemary — the heart of any great holiday stuffing, the spices.
• Broth: Chicken broth or vegetable broth both work great.
• Large Eggs: Help hold the stuffing together without making it heavy.

How to Make Gluten-Free Stuffing

1. Start by toasting your bread cubes. This is key for texture — dried bread soaks up all that buttery, herby goodness without turning mushy. While they toast, sauté onion, celery, and garlic in butter until softened and fragrant.
2. Next, mix all the ingredients in a large bowl: the toasted bread cubes, cooked veggies, fresh herbs, eggs, and broth. You want the mixture just moistened — not soaked.
3. Then transfer it to a baking dish, cover with foil, and bake until golden and crisp on top. When it comes out of the oven, it’ll smell like pure Thanksgiving nostalgia.

Tips for the Best Stuffing

• Dry bread is everything. Moist bread leads to soggy stuffing — toast it until crisp.
• Don’t overdo the broth. Add just enough to moisten without making it wet.
• Make it ahead. Assemble the day before, refrigerate, and bake when ready.
• Customize the flavor. Add sausage, mushrooms, or chopped apples for a special touch.

How to Serve It

This stuffing pairs beautifully with all your holiday favorites — think roasted turkey, cranberry sauce, mashed potatoes, or green bean casserole. It’s one of those sides that ties the whole meal together.

If you’re planning a smaller celebration or Thanksgiving dinner, it’s also delicious alongside roasted chicken, turkey breast, or a fall-inspired pork tenderloin.

More Gluten-Free Thanksgiving:

• 16 ounces gluten-free bread 9 cups, cubed and dried out, store-bought or homemade (see note)
• 2 tablespoons butter or ghee
• 1 cup mushrooms diced
• 2 ribs celery diced
• 2 cups carrots finely diced
• 1 onion diced
• 3 garlic cloves minced
• 2 tablespoons fresh rosemary roughly chopped
• 2 tablespoons fresh sage roughly chopped
• 2 tablespoons fresh thyme roughly chopped
• 4 cups turkey broth
• 2 eggs
• 1 teaspoon coconut aminos
• 1/2 teaspoon sea salt more to taste
• 1/2 teaspoon black pepper more to taste

Optional Additions:

• 2 sausage links casing removed, cooked and crumbled into pieces
• 1/2 cup chopped nuts walnuts or pecans work well here
• 1 apple diced

• Preheat the oven to 400ºF and grease a 8×8 casserole dish (or equivalent size).

• Place bread cubes in a large bowl. Set aside.

• Heat butter in a large pan over medium-high heat and warm the butter. Once hot, add the mushrooms and cook until mushrooms are softened and all of the liquid has evaporated.

• Add the celery, carrots and onion and garlic and cook until translucent, about 7 minutes. Add the rosemary, sage and thyme and cook until fragrant, about 1 minute. Add the celery mixture to the bread cubes and toss to combine (if adding any optional additions, such as cooked sausage, add them in here). Transfer the mixture to the casserole.

• In a medium mixing bowl, whisk together the stock, eggs, coconut aminos and salt and pepper. Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly.

• Cover the casserole pan with foil and bake for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 20 minutes more.

• Serve immediately, or at room temperature.

Make sure you dry out your bread either overnight or toast it until dried out. See the body of the post for more details.
DON’T over mix when combining all the ingredients or else your bread will begin to get soggy.

Serving: 4gCalories: 394kcalCarbohydrates: 55.4gProtein: 9.4gFat: 15.5gSaturated Fat: 7.9gCholesterol: 90mgSodium: 1200mgFiber: 6.7gSugar: 6.2g