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Easy Gluten-Free Stuffing for Thanksgiving

On the lookout for the best gluten free stuffing to add to your Thanksgiving table? We have got you covered! This Easy Gluten-Free Thanksgiving Stuffing is packed with fresh herbs, hearty, easy & delicious! Perfect for your gluten-free guests this Thanksgiving as a Stove Top Copycat!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Gluten-free
Servings: 6
Author: Lexi


  • 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 8x8 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: 4g | Calories: 394kcal | Carbohydrates: 55.4g | Protein: 9.4g | Fat: 15.5g | Saturated Fat: 7.9g | Cholesterol: 90mg | Sodium: 1200mg | Fiber: 6.7g | Sugar: 6.2g