This gluten free stuffing is moist and so packed with flavor, you would never know how easy it is to make! Perfect for Thanksgiving or any holiday meal!
I’m not even gonna beat around the bush with some cutesy post intro today:
This is the BEST STUFFING you will ever eat in your ENTIRE LIFE.
It’s better than apple raisin easy gluten free stuffing and for sure better than cauliflower low carb paleo vegan stuffing because, well, CARBS.
Every single person who has tried it agrees (read the reviews) and my taste buds look forward to it EVERY single year.
It’s probably SO GOOD because it’s my Grandma’s recipe, which means it comes with LOADS of love….and deliciousness.
Why this is the BEST Thanksgiving Side Dish
When we’re talking about Thanksgiving, FOOD definitely comes to mind. Whatever I’m going to cook up for my family’s holiday dinner has to be delicious, comforting and there are a few MUST HAVES on my list to serve on my Thanksgiving table. First of all, you’ll need a big ol’ turkey, and we simply can’t forget some cauliflower mashed potatoes. BUT one of my favorite sides that is non-negotiable is stuffing- not just any kind of stuffing, but my grandma’s gluten free stuffing recipe! It’s the best of the best because it doesn’t cut carbs, is full of savory goodness, and the spices just finish it off into the most comforting and satisfying side dish! You are going to LOVE it!
It’s a real ailment guys. Web MD said so.
Easy Gluten Free Stuffing Ingredients
Imagine a stuffing that doesn’t skimp on taste, but cuts out the gluten! Ok, stop imagining, because it’s REAL- this cozy, comforting stuffing is gluten free but that doesn’t affect the texture or flavor of it one bit! Here are the ingredients you’ll need to round up to make it:
- Olive Oil
- Gluten-Free White Sandwich Bread
- Chicken Broth
- Fresh Parsley
- Poultry Seasoning
- Sage Powder
As with most of the recipes here on the blog, I encourage some creativity if you’re missing an ingredient or two and don’t want to run out to the store, or another ingredient would suit you and your family better. For this gluten free turkey stuffing, here are a few suggestions:
To make it Vegan: If you need this recipe to be vegan friendly for yourself or someone in your crew, don’t sweat it! Simply switch out the chicken broth for vegetable broth and voila! A vegan friendly stuffing dish!
To make it Keto or Paleo: If you need the recipe to cater to those in your family who are eating a keto or paleo diet, simply use cauliflower instead of bread! Check out cauliflower low carb stuffing!
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
Tips to make the FLUFFIEST Mashed Potatoes
Who doesn’t love a good cooking tip to make the recipe turn out even better?! This girl definitely won’t pass one up. Here are a few mashed potato tips to make these garlic red skin mashed potatoes amazing!
- Make sure they are cooked well! If you undercook the potatoes, they will be lumpy!
- Don’t overmix the potatoes. Just mix until all the ingredients are well incorporated!
- Always melt the butter and cream cheese first, before adding it to the potatoes! That way, it’ll be easier to mix them up and everything will stay super hot!
I like my table FULL of all the most delicious, flavorful dishes at Thanksgiving. Pair this stuffing with a golden brown turkey, some roasted pumpkin with maple syrup, red skin mashed potatoes, and finish things off with a couple of gluten free sweet potato pie bars for dessert!
Do I need to peel butternut squash before cooking it?
Yes! A butternut squash has skin that will need to be removed before placing it in the air fryer to cook. You can use a regular vegetable peeler or a sharp knife and cutting board to peel the squash.
Is Air Fryer Squash still tender and juicy?
Yes! Don’t be fooled by the name of an air fryer. It won’t take out the moisture from the squash, and will leave it juicy and tender, just how you like it!
Can you make this recipe ahead of time?
Yes! Squash is a fantastic meal prep food, as it keeps well in the fridge for up to 3 days, and reheats easily with no change to the taste or texture.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Other Recipes You Might Like:
- 3 Tbsp Olive Oil
- 2 Cups Onion finely chopped
- 2 Cups Celery finely chopped
- 1/4 Cup Garlic minced
- 14 slices Gluten Free White Sandwich Bread cut into large cubes*
- 1 2/3 Cup Chicken broth ** NOT reduced sodium
- 4 tsps Fresh parsley minced + additional for garnish
- 1 tsp Poultry seasoning
- 1/2 tsp Sage powder
- Preheat your oven to 350 degrees and spray a casserole dish with cooking spray. Set aside.
- Heat the olive oil in a large pan over medium/high heat. Add in the chopped onion, celery and garlic and cook, stirring frequently, until golden brown and soft, about 8-10 minutes
- Place the cut bread cubes into a large mixing bowl, and add in the cooked onion mixture. Toss to mix well and evenly coat the bread in the onion mixture.
- Pour the chicken broth over the cubes and gently mix until they’re evenly moistened.
- Add in the fresh parsley, poultry seasoning, sage powder and a few pinches of pepper and gently toss to mix the spices evenly among the bread cubes. Transfer to the prepared casserole dish.
- Bake until the top of the stuffing is lightly crisp and golden brown, about 50-60 minutes.
- Garnish with additional fresh parsley, if desired and DEVOUR!
Tips & Notes:
**I do typically prefer using reduced-sodium broth, but not here. Yes, it has a lot of sodium, but it gives it the FLAVAH. It’s Thanksgiving, live a little. 🙂
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