As a Canadian, I’ve already celebrated Thanksgiving in October, and I’m thrilled to share my perfected gluten free stuffing recipe with those gearing up for the holiday in the United States. Whether you’re using it to stuff the turkey or serving it as a side dish, this recipe captures all the comforting flavours and textures of traditional stuffing, just like you remember.
This gluten free Thanksgiving stuffing is a must-have for your holiday table, packed with the classic flavours of savoury herbs, sautéed vegetables, and perfectly toasted gluten free bread. It’s moist on the inside, with just the right amount of crispy edges, delivering all the comfort and nostalgia of traditional stuffing without the gluten. Whether paired with turkey and gravy or enjoyed as a side dish on its own, this stuffing is sure to be a crowd-pleaser for everyone at the table!
What bread do i use?
The beauty of this gluten free stuffing recipe is its flexibility—you can use any gluten free bread you prefer! Whether it’s your favourite store-bought loaf, homemade sourdough, or a rustic gluten free boule, they all work wonderfully to create a flavourful and satisfying dish.
If you have leftover gluten free hamburger or hotdog buns, don’t let them go to waste—they’re perfect for stuffing, even if they’ve been in the freezer a bit too long. Just make sure to cube the bread and allow it to dry out slightly before mixing it into the recipe. The variety of breads you choose will bring unique textures and flavours, so feel free to get creative!
Ingredients
This gluten free stuffing recipe is incredibly versatile, allowing you to use whatever bread you have on hand—no need to bake a loaf beforehand! With plenty of options for mix-ins, you can easily customise it to match your style and flavour preferences, making it a perfect addition to any holiday table.
- Gluten free bread: I typically use any bread that I have on hand, hamburger buns, or even a fresh sourdough loaf.
- Vegetables: Celery, onions
- Herbs and Spices: Garlic, salt, pepper, thyme, rosemary, sage, parsley
- Egg
- Chicken Broth
- Butter
Thanksgiving gluten free stuffing
Using fresh herbs in this gluten free stuffing takes the flavours to the next level. Fresh parsley, sage, rosemary, and thyme add vibrant, aromatic notes that complement the savoury bread and vegetables perfectly. They bring a depth of flavour that dried herbs just can’t match, making your stuffing taste fresher and more delicious. If you have fresh herbs on hand, this is the recipe to let them shine!
difference between thanksgiving stuffing and dressing?
The main difference between Thanksgiving dressing and stuffing lies in how they’re prepared. Stuffing is traditionally cooked inside the cavity of the turkey, allowing it to absorb the bird’s juices as it bakes, which enhances its flavour and moisture. Dressing, on the other hand, is cooked separately in a baking dish, giving it a slightly firmer texture and more crispy edges. While the terms are often used interchangeably, the method of preparation usually determines which term is used.
Storing
I always make my stuffing as a dressing, baking it in a pan outside of the turkey. I love how the oven gives it beautifully crispy edges while keeping the inside perfectly moist and flavourful. Once it’s baked, I store any leftovers in an airtight container in the fridge. Enjoy them within two days—they’re just as delicious reheated!
When reheating leftover stuffing, I like to add a splash of chicken broth to a pan. Heat it gently on the stovetop until it’s hot. The broth helps keep the stuffing moist while refreshing the flavours. This makes it taste just as good as when it was freshly baked!
Gluten Free Stuffing
Ingredients
- 1 Cup Butter
- 1 Loaf Gluten Free Bread
- 1 Onion
- 2 Salk of Celery
- ¼ cup Fresh Parsley (chopped )
- ¼ cup Fresh Sage (chopped)
- ⅛ cup Fresh Rosemary (chopped)
- 2 tbsp Fresh Thyme (chopped)
- 2 tsp Salt
- 1 tsp Pepper
- 2 Cups Chicken Broth
- 1 Egg
- 4 Cloves Garlic (Minced)
Instructions
- Preheat oven to 250F
- Cut your gluten free bread in bite sized pieces. If I am cutting a loaf, I will cut each piece into 9 pieces as I like larger sized pieces. Spread the bread onto parchment paper lined baking sheet and bake for 1 hour – stirring occasionally. You will want to dry out the bread and get it nice and toasty.1 Loaf Gluten Free Bread
- Chop your vegetables into small pieces.1 Onion, 2 Salk of Celery
- Preheat the oven to 350F. In a casserole container roughly 12”x9” in size. Drizzle it with olive oil, or rub butter all over the casserole to ensure nothing sticks.
- In a large pot, add the butter until it melts.1 Cup Butter
- Add in the celery and onions. Sauté over medium heat for 5-7 minutes until they are soft.
- Add in minced garlic until it is fragrant.4 Cloves Garlic
- Add in the chicken broth and herbs to the pot.1/4 cup Fresh Parsley, 1/4 cup Fresh Sage, 1/8 cup Fresh Rosemary, 2 tbsp Fresh Thyme, 2 tsp Salt, 1 tsp Pepper, 2 Cups Chicken Broth
- Whisk in the egg. Be careful not to scramble the egg, so you will need to continue to whisk until the egg is incorporated.1 Egg
- But the toasted bread in a large bowl, and add in the stuffing mixture. Stir everything together to ensure it is fully coating the bread and soaking in. Depending on your bread you might have to let it sit for 5 minutes to soak up everything.
- Put the mixture into the prepared casserole container, cover with tin foil and put into the oven for about 40 minutes.
- Remove the foil and bake for another 20 minutes or so. This will crisp up the edges.
- Remove from the oven, fluff up with a fork, and serve. Enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
