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 or my go-to cauliflower gratin recipe. 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!
Does regular stuffing have gluten in it?
A lot of stuffing recipes you see out there contain wheat. This means your typical stuffing is not gluten-free. But by substituting in gluten-free bread you can make your very own home-made stuffing that tastes even better than the ordinary ones.
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 for making the BEST Gluten Free Stuffing
Ok guys, you know me- I’m ALWAYS on the hunt for little tips and tricks in the kitchen! A good recipe is made BETTER with a few simple tricks of the trade. Here are a couple for this stuffing recipe:
- Cut the veggies small: When preparing the onions and celery to cook, I recommend chopping them up in a food processer, and making sure they are cut in very small pieces. This way, you’ll be sure to have their flavor incorporated in every bite of stuffing, rather than chunks here and there.
- Don’t skip the parsley: Sure, parsley is usually optional for recipes and often seen as “just a garnish”, but the flavor really adds to this stuffing recipe! I recommend adding it every time!
- Don’t skip the poultry seasoning – this IS the secret ingredient to making this the best gluten free stuffing you will ever eat!
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, healthy mashed sweet potatoes, and finish things off with a couple of gluten free sweet potato pie bars for dessert!
How to store leftover homemade gluten free stuffing?
Make your gluten-free stuffing last longer by keeping it in an airtight container and storing it in the fridge. Make sure that it is at room temperature before storing. Then when it’s time to serve again, transfer the stuffing to a baking pan and cover it with tin foil. Reheat it in a 350 degree F oven for 30 to 40 minutes. Remove the tin foil for the last 10 minutes of cooking time.
Is stuffing that is gluten free still flavorful?
Absolutely, yes! This stuffing includes sage powder, poultry seasoning, pepper, as well as all the goodness of chicken in the broth, making it very flavorful. The only thing is doesn’t have is gluten!
YES! This stuffing works great on its own, or to use to stuff the bird!
While I do recommend making and eating this stuffing the day you make it, it also can be reheated easily! Nothing’s better than a plate full of Thanksgiving leftovers!
I usually use Udis gluten free – I find it’s hearty and holds up to the liquid. If you use a different brand you may need to adjust the broth a little!
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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