The Best Gluten Free Stuffing
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Cook time
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A gluten-free stuffing that is so tasty everyone will be raving about it! The key is to start with a great gluten-free baguette and dehydrate it into a crouton-like texture before making it into the stuffing. That way it is set to absorb all the best stock, vegetable and herb flavors. NOTE: Cook time includes 45 minutes to dehydrate the bread and 60 minutes to cook the stuffing. Can be done in stages. Croutons can be done several days ahead. Stuffing can be made and reheated.
Recipe type: Holiday, Sides
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4-6 servings
  • 2 large Gluten-free baguettes, we used Everybody Eats NYC
  • 1 stick butter or dairy free butter
  • 2 cups onion, chopped
  • 1½ cups celery, chopped
  • 3-4 cloves garlic, minced
  • Optional: sliced mushrooms (mix of shitake and baby Bella)
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼- 1/2 teaspoon salt
  • 1¾ chicken or vegetable broth (Add more if you feel that that all the cubed bread pieces are not covered and moist enough)
  • 4 tablespoon fresh parsley plus more for garnish
  • 1 tablespoon fresh sage
Dehydrate the bread to prepare it for stuffing (this step is the key to a great stuffing!)
  1. Preheat oven to 200 degrees F and place parchment paper on 2 rimmed baking sheets
  2. Cut into baguette into ½ inch - 1 inch cubes (we sliced the loaf into ½ inch thick slices, then cut each slice into quarters). It will be about 10 heaping cups of cubed bread.
  3. Spread pieces evenly on prepared baking sheets.
  4. Bake approx 40-50 min until lightly crisped (not brown) & dehydrated. They will have a crouton-like texture but will not be browned.
  5. Let baked bread cool, then place in a large bowl.
  6. TIP: You can toast the bread a day or two ahead.
  1. Preheat oven to 350 degrees
  2. Coat a 9x9 or 10x7 inch baking dish with cooking oil
  3. Melt butter in a large skillet
  4. Sauté onion and celery in butter over med/low heat until vegetables are soft and the onion is translucent, approximately 7-10 minutes.
  5. Add garlic and saute approximately 1 minute, until fragrant.
  6. Season with pepper, salt and garlic powder
  7. Meanwhile, place toasted bread cubes in a large bowl.
  8. Pour vegetable butter mixture over toasted cubes and gently toss to coat evenly.
  9. Add broth. Mix gently so that bread is evenly moist (Add additional broth if not all cubed bread pieces are covered or you want a moister stuffing). As you mix, be careful to not break apart or mash the bread-- you want the bread to stay in its cubes before baking.
  10. Add parsley and sage and again gently toss to evenly distribute without breaking apart the bread.
  11. Taste and add salt and pepper as desired
  12. Transfer to prepared dish
  13. Cover the dish with tin foil and bake for 40 minutes (this will make the stuffing moist and tender)
  14. Remove foil and bake an additional 10 mins for the top to get crispy
  15. Serve and enjoy!
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