Gluten Free Stuffing
Gluten Free Stuffing is PERFECT for the holidays, made with gluten free bread toasted and mixed with butter, savory vegetables, sweet dried cranberries, and apples, then seasoned with fresh herbs and baked until golden brown!
This is one of my family’s non-negotiable side dishes at our holiday dinners, and pairs perfectly with my Spatchcock Turkey. This stuffing is made with gluten free sandwich bread, veggies, dried cranberries, sweet apples, fresh and dried herbs, and spices. It’s baked until tender in the middle and golden brown on top, just like a classic stuffing recipe should be!
If you loved this recipe, you may also love my Root Vegetable Stuffing, or my Homemade Gluten Free Stuffing Mix!
Table of contents
Why You’ll Love This Recipe
Sweet and Savory – This has the perfect combination of savory notes from the herbs, spices, and vegetables, along with the sweet flavors of apple and cranberry!
Easy to Customize – If you don’t care for sweet flavors in stuffing, you can leave out the cranberries and apples. This stuffing is really easy to customize!
Simple Ingredients – There’s nothing out of the ordinary in this recipe, as long as you have gluten free bread, you won’t have a hard time finding anything!
Ingredients You’ll Need
Gluten Free Bread. The type of bread that you use can have a really big impact on how the stuffing turns out. I don’t recommend using a brand that has a really thin or light texture, because it will turn out soggy.
Personally, I like to use Udi’s or Canyon Bakehouse gluten free bread, because they will hold up the best, and they make larger bread cubes.
Chicken Broth. Use chicken broth, chicken stock, or vegetable broth. We’re using a few cups in the stuffing initially, but if it looks like it’s too dry, add more broth as-needed while it’s in the oven. I like to keep some warm on the stove just in case.
Make sure you’re using gluten free broth, because it can vary by brand. I also use low sodium to keep the sodium down.
Onion. I like to use Vidalia onions because they’re on the sweeter side, but a yellow onion or a white onion will also work.
Celery. This adds a really nice savory note in the stuffing, along with moisture.
Parsnips. I like to get some veggies in there, and root vegetables add a really nice texture and fall flavor. Peel them just like carrots.
Apple. I use granny smith apples because they’re a little tart and sweet, and hold up well in the oven. I don’t peel them, but you can if you want to.
Dried Cranberries. This adds a really nice burst of sweetness in the stuffing. You can also use golden raisins.
Butter. This adds a lot of flavor and moisture to the stuffing.
Eggs. These act as a binder, helping to hold everything together.
Extra Virgin Olive Oil. Just a little olive oil to help saute the vegetables before adding them to the stuffing.
Herbs. We’re using fresh parsley, fresh thyme leaves, and dried sage for some traditional flavors.
Spices. Nothing too complicated, just some fresh garlic cloves, black pepper, and kosher salt.
Kitchen Tools
For this recipe you’ll need a 9×13-inch baking dish (think lasagna pan), a large rimmed baking sheet (or two half sheet pans), a large saute pan, and a large mixing bowl.
How to Make Gluten Free Stuffing
Preheat the oven to 300°F, and line a baking sheet with parchment paper.
Place the bread cubes on the sheet pan and bake for 20-25 minutes, stirring with a spatula half way through.
While the bread is toasting in the oven, add the olive oil to a large saute pan over medium-high heat. Add the celery, onion, and parsnips to the pan and saute until softened, about 5 minutes, stirring often.
Stir in the spices, garlic, and apple pieces and cook another 2-3 minutes. Remove the pan from the heat and set aside.
In a large mixing bowl add the bread cubes, thyme, and eggs. Stir until the bread is coated in the egg mixture.
Grease the baking dish and pour in the bread cubes, dried cranberries, fresh parsley, and onion mixture. Use a spatula to mix everything together until combined.
Pour the melted butter and the broth evenly over the stuffing mixture, and cover with aluminum foil. Increase the oven temperature to 375°F.
Bake for 30 minutes, then remove the foil and cook for an additional 10 minutes, or until golden brown.
Recipe Variations
- Try adding some cooked Italian sausage to the stuffing for a savory mix.
- Make this spicy with some cayenne pepper, hot sauce, or red pepper flakes.
- Try adding other vegetables like mushrooms, butternut squash, carrots, or diced peppers.
- For a little crunch, try adding some chopped walnuts or pecans to the stuffing mix.
Recipe Tip! Different gluten free breads absorb liquid at different rates. Add the broth a little at a time until the mixture feels moist but not soggy. Don’t be afraid to add more as-needed while it’s cooking.
Frequently Asked Questions
The main difference is that stuffing is cooked inside of the turkey, while dressing is cooked in a baking dish. Otherwise, the recipe can be exactly the same, whichever one you choose. Technically, this recipe is for gluten free dressing, but my family has always referred to it as our stuffing recipe.
Recipe Tip! Try to cut the vegetables and apple pieces to about the same size, so they finish cooking around the same time.
More Holiday Side Dish Recipes
- Sausage Stuffed Acorn Squash
- Slow Cooker Candied Sweet Potatoes
- Roasted Rainbow Carrots
- Twice Baked Mashed Potatoes
Storage
Refrigerate leftover gluten free stuffing in an airtight container for 3-4 days.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- Keep some broth warm on the stove while the stuffing is cooking. When you take the cover off after 30 minutes of baking, ladle some broth onto the stuffing as-needed to keep it moist while it finishes cooking.
- If you don’t have fresh herbs, you can use dried ones. If you have a tablespoon of fresh herbs, use 1 teaspoon of dried (or slightly less for ground herbs).
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Gluten Free Stuffing
Ingredients
- 12 cups gluten free bread cubes, (about 1 1/2 – 2 loaves)
- 2 tablespoons extra virgin olive oil
- 2 cups celery, diced
- 1 medium Vidalia onion, diced
- 2 medium parsnips, peeled and diced
- 1 medium granny smith apple, cored, cut into small pieces
- 3 medium garlic cloves, minced
- 1/2 teaspoon dried sage
- 1 tablespoon fresh thyme leaves
- 3 large eggs, beaten
- 1 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- 1 cup unsalted butter, melted
- 3 cups chicken broth, gluten free, low sodium
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Equipment
- 1 large sheet pan (or 2 half-sheet pans)
- 1 large saute pan
- 1 large mixing bowl
- 1 9×13-inch baking dish
Instructions
- Preheat the oven to 300°F, and line a baking sheet with parchment paper. Place the bread cubes on the sheet pan and bake for 20-25 minutes, stirring with a spatula half way through.
- While the bread is toasting in the oven, add olive oil to a large saute pan over medium-high heat. Add the celery, onion, and parsnips to the pan and saute until softened, about 5 minutes, stirring often. Stir in the spices, garlic, and apple pieces and cook another 2-3 minutes. Remove the pan from the heat and set aside.
- In a large mixing bowl, add the bread cubes, thyme, and eggs. Stir until the bread is coated in the egg mixture.
- Grease the baking dish, and pour the bread cubes, cranberries, parsley, and onion mixture into the pan. Use a spatula to mix everything together until combined.
- Pour the melted butter and the broth evenly over the stuffing mixture, and cover with aluminum foil. Increase the oven temperature to 375°F.
- Bake for 30 minutes, then remove the foil and cook for an additional 10 minutes, or until golden brown.
Notes
- Keep some broth warm on the stove while the stuffing is cooking. When you take the cover off after 30 minutes of baking, ladle some broth onto the stuffing as-needed to keep it moist while it finishes cooking.
- If you don’t have fresh herbs, you can use dried ones. If you have a tablespoon of fresh herbs, use 1 teaspoon of dried (or slightly less for ground herbs).
- Try to cut the vegetables and apple pieces to about the same size, so they finish cooking around the same time.
- Different gluten-free breads absorb liquid at different rates. Add the broth a little at a time until the mixture feels moist but not soggy. Don’t be afraid to add more as-needed while it’s cooking.
Nutrition
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