The Best Gluten Free Stuffing
- 2 large Gluten-free baguettes we used Everybody Eats NYC
- 1 stick butter or dairy free butter
- 2 cups onion chopped
- 1 1/2 cups celery chopped
- 3-4 cloves garlic minced
- Optional: sliced mushrooms mix of shitake and baby Bella
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4- 1/2 teaspoon salt
- 1 3/4 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!)
- Preheat oven to 200 degrees F and place parchment paper on 2 rimmed baking sheets
- Cut into baguette into 1/2 inch - 1 inch cubes (we sliced the loaf into 1/2 inch thick slices, then cut each slice into quarters). It will be about 10 heaping cups of cubed bread.
- Spread pieces evenly on prepared baking sheets.
- Bake approx 40-50 min until lightly crisped (not brown) & dehydrated. They will have a crouton-like texture but will not be browned.
- Let baked bread cool, then place in a large bowl.
- TIP: You can toast the bread a day or two ahead.
- Preheat oven to 350 degrees
- Coat a 9x9 or 10x7 inch baking dish with cooking oil
- Melt butter in a large skillet
- Sauté onion and celery in butter over med/low heat until vegetables are soft and the onion is translucent, approximately 7-10 minutes.
- Add garlic and saute approximately 1 minute, until fragrant.
- Season with pepper, salt and garlic powder
- Meanwhile, place toasted bread cubes in a large bowl.
- Pour vegetable butter mixture over toasted cubes and gently toss to coat evenly.
- 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.
- Add parsley and sage and again gently toss to evenly distribute without breaking apart the bread.
- Taste and add salt and pepper as desired
- Transfer to prepared dish
- Cover the dish with tin foil and bake for 40 minutes (this will make the stuffing moist and tender)
- Remove foil and bake an additional 10 mins for the top to get crispy
- Serve and enjoy!
18 thoughts on “The Best Gluten-Free Stuffing”
Can this be made ahead of time? Or can it even be frozen (for way ahead of time)?
Great question! While I freeze everything, this is not a dish I have ever frozen and I do not think it would freeze well.
One more thought Allison… you can make the croutons several days ahead of time and make the stuffing a day ahead but just bake it covered. Then on Thanksgiving reheat covered and take of the foil for the last 10 minutes to get crispy on top.
Have you ever tried another baguette, like Schar brand? Schar is right at our grocery store, so I wanted to try that for ease of getting it. Just wondered how you think it would turn out using a different baguette.
Great question Doris! I have only ever made this with the Everybody Eats baguette because once we find something that works so well, we tend to stick with it! That said, I made the croutons with the Schar baguettes the other day to test it out. It worked well but the Schar baguette is a bit softer so it’s important to use a good knife when cutting it into cubes so that it doesn’t crumble at all. If you try it with the Schar baguettes, please let me know! Thank you!
This recipe was a HUGE hit at my Friendsgiving! I used Against the Grain baguettes with success. Will be making again and again!
Yay! So happy everyone loved it! Thank you!
We made this for Thanksgiving and it was AMAZING. I will make this again for many holidays to come. I recommend this to anyone who is Gluten Free or not. It was that good!
Can’t wait to try your other recipes.
Yay! So happy you loved it! And so happy you thought it was delicious enough for someone who doesn’t have to eat gluten-free — that it our goal! Thanks you!
This recipe was sooooo good and so easy! Once again with all your recipes, everyone was shocked to find out it was gluten free. I used frozen Against the Grain baguette, and let them come to room temp for about an hour before I sliced them to dehydate. I’m glad I don’t have to worry about GF stuffing in the future… this one is going in the toolbox!
Yay! So happy everyone loved it! I haven’t made it with Against the Grain baguettes but we love their bread so I can only imagine it was delicious! Thanks for sharing!
This recipe worked so well with store-bought GF croutons! It was light and fluffy with the perfect amount of seasoning. It will definitely be our “go-to” stuffing recipe for years to come.
Great! Happy you loved it!Thanks for sharing that it worked with GF pre-made croutons!
I entered the gluten free world 4 1/2 years ago and have never felt better. Then almost 3 years ago our adult daughter was diagnosed with celiac disease. Karen has been a lifesaver for our family. Her wonderful recipes & sound advice has been a fabulous resource. Thank you for everything, Karen. I’ve been trying to perfect a gluten-free stuffing as we host Thanksgiving each year. My husband and I found this recipe and tried it last weekend. It is so delicious! 😋
Thank you SO MUCH Debbie! My heart is so full reading your comment! Happy you’ve found our recipes and advice helpful, and especially that you enjoyed the stuffing!
Is it possible to make this and stuff a Turkey with it? I’ve found other gf stuffings to get soggy inside the Turkey.
Great question! And the answer is, I’m sure because we don’t stuff our turkey. If you make the croutons chunky rather than tiny, I think it will hold up but I can’t guarantee. Let me know if you try it.
Thank you for this recipe – it was a big success!
I used Against the Grain baguettes and to stretch the recipe added 2 Schar sandwich rolls. Also added the optional mushrooms and threw in some craisins.