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A white baking sheet with classic gluten-free stuffing with celery, onion and apple with a bowl of mashed potatoes and gravy.

Classic Gluten-Free Stuffing

What's a Thanksgiving meal without stuffing? If you can't eat gluten you may think your stuffing eating days are long gone, but think again! Gluten-free stuffing is so easy to make and it's so tasty, too! This traditional gluten-free stuffing has all the classic flavors with a sweet little twist. 
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Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 172kcal
Author: Megan


  • 4 tablespoons butter (or dairy-free butter)
  • 1 large yellow onion (diced (about 1-2 cups total))
  • 3 celery stalks (diced (about 1-2 cups total))
  • 1 granny smith apple (diced (about 1 cup))
  • 2 tablespoons fresh sage (chopped)
  • 17 oz gluten-free bread (cubed and dried (about 10 cups total))
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups gluten-free chicken broth (or vegetable stock)
  • 2 tablespoons butter (for topping)


  • Preheat oven to 350F
  • Preheat a large skillet over medium heat. Add butter and melt. 
  • Add diced onion and celery to the skillet. Cook for 5-7 minutes, until onions and celery and soft and translucent. 
  • Add diced apple to the skillet and cook an additional 3-5 minutes, until apple just begins to soften. 
  • Remove onion, celery and apple from the stove top and add to a large bowl. Stir in dried gluten-free bread cubes, sage, salt and ground black pepper. 
  • Pour chicken broth over the bread cubes. You may not need all of the broth. Add about 1/2 cup at a time just until the bread is moist and not soggy. 
  • Pour the bread mixture into a 9x13-inch baking dish. Dot with the remaining two tablespoons of butter. 
  • Cover the baking dish with aluminum foil. Bake at 350F for 30 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes, until the top is a light golden brown. Let cool for 5-10 minutes before serving. 


  • Leave your cubed bread out overnight in order to dry them out. If you do not have the time, you can heat the cubed bread in the oven at 325F for 20-25 minutes, until it's lightly toasted. Remove from the oven and use in the recipe as written. 
  • To make this recipe dairy-free, replace the butter with dairy-free butter alternative.
  • To make this recipe vegan, replace the butter with vegan butter and the chicken stock with vegetable stock. 


Calories: 172kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 450mg | Potassium: 134mg | Fiber: 2g | Sugar: 4g | Vitamin A: 185IU | Vitamin C: 4.2mg | Calcium: 62mg | Iron: 1.5mg
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