Thanksgiving is saved! Fret no more, because this stuffing recipe is quick to make, has very few ingredients, and will satisfy the cravings of your gluten-free guests.
This is the best stuffing you will ever eat in your entire life.
Gluten-free or not, everyone at the Thanksgiving or Christmas table can and will enjoy this stuffing recipe! It’s packed with flavor, and my taste buds look forward to eating it EVERY single year.
It’s also my Grandma’s recipe, so while I am slightly biased, you know it’s going to be good when it comes from a Grandma.
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. Or, just check out my other recipe for Low-Carb Cauliflower Stuffing.
Is this Gluten-Free Stuffing Healthy?
Imagine a stuffing that doesn’t skimp on taste, but cuts out the gluten! Ok, stop imagining, because it’s REAL! This cozy and comforting stuffing is gluten-free, but that doesn’t affect the texture or flavor of it one bit!
It is important to note that there isn’t a huge amount of vegetables in this recipe, so it is lacking in some nutrients. Like all high-carb dishes, I recommend enjoying this in moderation. If you need this recipe to be vegan-friendly for yourself or someone in your crew, or you just want to add a few more veggies to the dish, don’t sweat it; simply switch out the chicken broth for vegetable broth and voilà!
A few tips for the best gluten-free stuffing
Cut the veggies small: When preparing the onions and celery, I recommend chopping them up in a food processor and making sure they are cut into very small pieces. This way, they’ll melt perfectly into the stuffing and you’ll be sure to have their flavor incorporated in every bite.
Don’t skip the parsley: Parsley is usually optional for recipes, and is often seen as “just a garnish,” but the flavor really adds to this stuffing recipe! I recommend adding it every time, even if you only have dried parsley!
Don’t skip the poultry seasoning: This is the secret ingredient that makes this the best gluten-free stuffing you will ever eat, so don’t ever skip it!
How to make ahead and store
While it’s best eaten straight from the oven, make your gluten-free stuffing last longer by keeping it in an airtight container and storing it in the refrigerator for up to 4 days. You can also store it in an airtight container in the freezer for up to 3 months! Just let it thaw in the refrigerator overnight before reheating in the oven in a baking pan covered with aluminum foil. Reheat at 350°F for 20 to 30 minutes. Remove the tin foil for the last 10 minutes of cooking time.
Serving Suggestions
I like my Thanksgiving table full of all the most delicious, flavorful dishes!
Pair this stuffing with a golden brown turkey, this Roast Pumpkin with Maple Syrup, a bowl of Mashed Sweet Potatoes, a dish of Dairy-Free Green Bean Casserole, some Oven-Roasted Honey Balsamic Brussels Sprouts, and, of course, a sharing bowl of Sugar-Free Cranberry Sauce.
Finish things off with a couple of Gluten-Free Sweet Potato Pie Bars or a slice of Creamy Butternut Squash Pie for dessert!
Ingredients
- 3 tablespoons 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 cups chicken broth
- 4 teaspoons fresh parsley minced, plus additional for garnish
- 1 teaspoon poultry seasoning
- 1/2 teaspoon sage powder
- Freshly ground black pepper to taste
- Sea salt to taste
Instructions
- Preheat your oven to 350°F and spray a casserole dish with cooking spray. Set aside.
- Heat olive oil in a large pan over medium/high heat. Add in chopped onion, celery, and garlic, and cook, stirring frequently, until golden brown and soft, about 8 to 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 some salt and black pepper to taste, 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 to 60 minutes. Garnish with additional fresh parsley if desired, and serve!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
1/4 cup of minced garlic? That seems like a lot!
This is what I used but you can use less if you prefer!
I need to make it ahead of time. We are going to have Thanksgiving this year camping in a trailer. Can I make it 4 days before and freeze it?
Yes, you can make the stuffing ahead of time, freeze it for up to 4 days, and then reheat it when you’re ready to serve. Enjoy!
Hi,
Can you make this the day before then put in the oven to finish?!
Yes, you can prepare the stuffing the day before, cover and refrigerate it. Simply bake it the next day.