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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.
Take it up a notch…
The base recipe is truly fantastic as-is, but if you’re looking to elevate your flavors and want to take things up a notch, you can add extras like:
- Sautéed mushrooms
- Cooked sausage
- Roasted nuts (chestnuts, walnuts, pecans)
- Apples or cranberries
How to Make Gluten-Free Stuffing
- 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.
- 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.
- 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.
Make It Work for You
This recipe is easy to adapt to your preferences or dietary needs:
- Herb swap: Use poultry seasoning or add a handful of fresh parsley for brightness.
- Dairy-free: Use olive oil or vegan butter.
- Egg-free: Omit the eggs — the texture will be a little looser, but still great.
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:
- Maple Roasted Brussels Sprouts with Bacon
- The Ultimate Garlicky Mushroom Side Dish
- Healthy Sweet Potato Casserole
- Cheesy Scalloped Potatoes
- Gluten-Free Cornbread Stuffing (Vegetarian)
Easy Gluten-Free Stuffing for Thanksgiving
Ingredients
- 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
Instructions
- 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.
2 cups carrots, finely diced. Does this mean 2 cups finely diced carrots? That is a lot of carrot!
feel free to use less if you feel its too much for you!
But that doesn’t answer answer my question. I know I can use less, just wondering what the intent of the recipe is.
2 cups finely diced 🙂
For the gluten free bread isn’t 9 cups 72 ounces? 16 ounces = 2 cups last time I checked….since 1 cup =8 ounces
Hi Gillian. 1 cup of liquid weighs 8 ounces, but not all objects have the same density. 72 ounces of bread would be close to 5 loaves of bread. The weight here is accurate (and it’s generally about 1 loaf of gluten free bread, depending on the brand). Hope that helps.
This looks so delicious! Is there a substitution for the eggs in this recipe? We’ve got an egg allergy in our family.
Looks a wonderful recipe! When should the apples and sausage be added?
I am using this stuffing to make stuffed tempeh. I need to bake the tempeh with stuffing inside it. Should I bake only first 20 minutes, them stuff tempeh and finish baking? Tempeh bakes for an hour.
I just made this in preparation for tomorrow, and it looks SO good! My question now that it’s all mixed is: why do I still have the coconut aminos untouched? Ha! I didn’t realize until I started putting things away that I never used it. I just reread the recipe and couldn’t find when I was supposed to add it in.
Looks delicious! Am I able to make this ahead of time and then cook the day off? Thanks!
You can make the day before and simply reheat!
Looking forward to trying this stuffing this week! Just wanted to double check though… 2 cups of mushrooms total, just cut differently? Thank you!
No, one cup!!
Your Photography is love <3, Simply loved it
Thank you!!
This stuffing just got me SO excited for Thanksgiving prep!