The Best Gluten-Free Stuffing

A GLUTEN-FREE stuffing so tasty it will be the most requested dish at your table.

The Best Gluten-Free Stuffing

Moist & Tender with a Crispy Topping and Amazing Flavor!

HELLOOOO Gluten-Free Stuffing!

This stuffing is life changing. Ok, maybe that’s a little dramatic but if you need to eat gluten-free, the holidays can be tricky for many people. Being able to enjoy traditional holiday favorites can be a really big deal and trust me, everyone at the table will be raving about this dish!

The key is starting with a great baguette and dehydrating it so that you get a crouton- like texture.  We used baguettes from Everybody Eats NYC, cubed and baked at 200° for about 40 minutes to dehydrate it or take out the moisture.  The result is that you start the stuffing with really crispy, but not rock-hard, bread that is the perfect “sponge” to absorb all the yummy stock, veggie  and herb flavors.

The crispy bread cubes are then mixed with sautéed onions, celery, garlic, pepper, chicken or vegetable broth, and plenty of parsley and sage.  (You could add in mushrooms but my family prefers without) It’s baked with the foil on for the first 40 minutes so that it’s really moist and tender and full of flavor, then baked foil off for the last 10 minutes so that is gets really crispy on the top and around the edges.  Super easy and beyond delicious!

This recipe is from a longtime friend, herself a total foodie and fellow mom of a celiac child. For years her family made 2 stuffings at Thanksgiving – one gluten-free, one not. Now they only want this Gluten-free one… it’s that good!

Scroll down to see the recipe.


The Best Gluten Free Stuffing
Prep time
Cook time
Total time
A gluten-free version of the classic holiday side dish 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.
Recipe type: Holiday, Sides
Cuisine: Gluten-Free, Vegetarian, Vegan
  • 2 large Gluten-free baguettes, we used Everybody Eats NYC
  • 1 stick butter (we used Earth Balance dairy-free sticks)
  • 2 cups onion, chopped
  • 1½ cups celery, chopped
  • 3-4 cloves garlic, minced
  • Optional: sliced mushrooms (mix of shitake and baby Bella)
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • 1¾ chicken or vegetable broth (Add more if you feel that that all the cubed bread pieces are not covered and moist enough)
  • 4 Tbsp fresh parsley plus more for garnish
  • 1 Tbsp 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).
  3. Spread pieces evenly on prepared baking sheets.
  4. Bake approx 40-45 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. Spray 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 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!




Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: