My celiac diagnosis meant giving up classic bread stuffing until I developed this version. This classic gluten-free stuffing has all the traditional flavors of bread, onion, celery, and sage, with a twist of diced apple for crunch and sweetness.
It’s easily made dairy-free or vegan and comes together in about an hour. Perfect for your Thanksgiving table
Ingredient Notes
- Gluten-Free Bread: Use your favorite gluten-free bread, cubed and dried. Canyon Bakehouse is one of my favorites for this recipe.
- Chicken Broth (or Vegetable Stock): Double-check the label. Sometimes stock and broth can contain gluten. Use vegetable stock if you’d like to make this vegan.
- Butter: Swap in a dairy-free butter alternative like Earth Balance to make this dairy-free.
- Apple: I dice mine small so it adds crunch and sweetness without taking over the rest of the stuff.
Dry Your Bread First
This is the one step you can’t skip. Cube your gluten-free bread and let it sit out uncovered overnight, or toast it in a 325°F oven for 20-25 minutes until dried out. Dry bread is what keeps your stuffing from turning mushy instead of holding together.
Expert Tips
Recipe FAQs
Yes, traditional stuffing is made with wheat bread, which contains gluten. Stock and broth can be hidden sources too, so if you’re making this gluten-free, check every label, not just the bread.
Yes, almost any gluten-free bread works here, as long as it’s sturdy enough to hold up once it’s cubed and dried. Look for a loaf you’d also be happy to eat on its own, since its flavor comes through in the final dish.
Storage Instructions
Let leftovers cool, then refrigerator in an airtight container within two hours of baking. It keeps for 3-4 days.
Reheat in the oven until it’s hot all the way through (165°F) or microwave individual portions. Leftovers also freeze well for longer storage. Thaw in the fridge before reheating.
Serving Suggestions
I always serve this next to a big bowl of gluten-free mashed potatoes. The potatoes are so soft and creamy next to the crisp top layer of stuffing.
And don’t skip the gluten-free gravy. The bread cubes hold their shape once they’re baked, so they soak up the gravy instead of turning to mush.
For some color on the table, I’ll roast up a batch of acorn squash with pomegranate and pistachios, too.
Classic Gluten-Free Stuffing
Ingredients
- 6 tablespoons unsalted butter - divided
- 1½ cups diced yellow onion - from 1 large onion
- 1 cups diced celery - from 3 stalks
- 1 cup granny smith apple - peeled and diced
- 1 lb gluten-free bread - cubed and dried (about 10 cups total)
- 2 tablespoons fresh sage - chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups gluten-free chicken broth - or vegetable stock
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Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- Melt 4 tablespoons unsalted butter in a large skillet over medium heat.
- Add 1½ cups diced yellow onion and 1 cups diced celery. Cook 5-7 minutes, stirring occasionally, until softened and transparent.
- Add 1 cup granny smith apple and cook 3-5 minutes more until it just starts to soften.
- Transfer the mixture to a large bowl. Add 1 lb gluten-free bread, 2 tablespoons fresh sage, ½ teaspoon salt, and ¼ teaspoon ground black pepper, and toss to combine.
- Pour in 2 cups gluten-free chicken broth about half a cup at a time, tossing between additions until the bread is moist throughout but not soggy.
- Spread the mixture in the prepared dish and dot with the remaining 2 tablespoons unsalted butter.
- Cover tightly with foil and bake at 350°F for 30 minutes. Uncover and bake 10-15 minutes more until the top is golden brown and the center reaches 165°F.
- Let cool 5-10 minutes before serving.
Notes
- Gluten-Free Note: This recipe is gluten-free because gluten-free bread is used in place of regular bread. Double check your bread and broth labels, too. Some brands include ingredients that aren’t gluten-free.
- Dairy-Free Option: Swap in dairy-free butter.
- Vegan Option: Use dairy-free butter and vegetable broth in place of chicken broth.
- Storage: Keeps in the fridge for 3-4 days. See the storage section above for reheating and freezing instructions.
