Gluten Free Stuffing is packed with flavor thanks to the addition of sizzling sausage, fresh herbs, and garlic. This traditional side dish - made gluten free - is a must have for your traditional Thanksgiving dinner table. Nobody would ever guess it's gluten free!
“This recipe is almost identical to my husband’s grandmother’s iconic holiday stuffing, minus the gluten. I tried it out this year for Thanksgiving, and nobody could tell the difference!”
Raise your hand if you’ve ever felt personally victimized by a casserole dish of wet and spongy stuffing at the holiday dinner table?
(Hand raised and waving wildly here.)
My buttery, herby, equal parts crispy and tender Gluten Free Stuffing will erase every bad memory you have of the soggy-tasting stuff. Plus nobody would ever guess this classic-tasting stuffing is gluten free!
Flavor-Packed Gluten Free Stuffing
Toasted gluten free bread cubes are tossed with sizzling Italian sausage, savory Parmesan cheese, buttery aromatics, plus fresh herbs and garlic, then drizzled with just enough broth to create a stuffing that’s creamy in the center and crispy on top after baking.
The amount of PURE FLAVOR in each forkful is incredible!
Definitely rivaling Scalloped Potatoes as my new favorite holiday side dish, and so good that it’s earned a spot on the holiday dinner table beside my Best Ever Wild Rice Stuffing.
Main Ingredients Needed
Raid the fridge and pantry for the everyday main ingredients needed to whip up a batch of homemade gluten free stuffing. Here’s what you’ll need:
- Gluten free white bread: I’ll share my favorite brand to use in this stuffing below.
- Gluten free sweet Italian sausage: I like Johnsonville brand, which is gluten free.
- Aromatics: onion, celery, and garlic bring cozy flavor to the stuffing.
- Fresh herbs: sage, thyme, and rosemary add so much special flavor. Since stuffing is typically served at holiday time, I highly recommend splurging on fresh herbs. If you need to sub in dried herbs, use 1/3 of the amount of fresh.
- Freshly grated parmesan cheese: adds a depth of flavor that people will comment on, but not be able to put their finger on. Don’t skip!
- Eggs: keep the stuffing from falling apart.
- Gluten free chicken broth or chicken stock: or turkey stock or broth, to moisten the stuffing.
Best Gluten-Free Bread for Stuffing
To avoid mushy gluten free stuffing, choose a gluten free bread that would stand up to being paired with a bowl of soup to sop the broth up with.
I use this very specific example because some gluten free breads disenegrate very easily (typically this is gluten free AND low carb bread) – you’ll know it when you handle it.
All that said, I recommend making this recipe with Canyon Bakehouse Gluten Free Mountain White bread which are cut into cubes then toasted in the oven before mixing with the rest of the ingredients.
Try Wild Rice Stuffing
How to Make Gluten-Free Stuffing
Step 1: Cube then toast gluten free bread.
Start by slicing an 18oz loaf of gluten free bread (again, one that’s sturdy vs crumbly) into 1/2″ cubes – no need to remove the crusts first. Add the cubes to a parchment paper-lined half sheet pan then toast in a 350 degree oven until dry and golden brown, 15-20 minutes, stirring a few times.
Recipe Tip
The bread cubes don’t need to be rock hard like croutons – just dried out and golden brown.
Step 2: Cook the sausage.
While the bread is toasting in the oven, brown gluten free Italian sausage in a large skillet over medium-high heat. I like to keep the sausage in bigger pieces, vs breaking it up finely so you can really taste the sausage in the final stuffing recipe.
Drain the sausage then set it aside.
Step 3: Saute the vegetable, aromatics, and herbs.
Return the skillet to the stovetop then reduce the heat to medium. Melt butter inside then add chopped onion and celery. Season with salt and pepper then saute until the vegetables have softened, 8 to 10 minutes.
Add minced or pressed fresh garlic and minced fresh herbs to the skillet then saute until they’re very fragrant, 2-3 more minutes.
Step 4: Combine the stuffing components.
To a very large mixing bowl add the drained sausage, vegetable and herb mixture, and toasted bread cubes. Add freshly grated parmesan cheese then stir everything to combine.
Lastly, whisk together a mixture of eggs and chicken stock or broth then drizzle half of it over the bread cube mixture. Fold gently with a spatula until the liquid has been absorbed, then add the remaining liquid and fold gently until absorbed.
Moisture Tip
This recipe calls for 2 cups chicken stock or broth, which yields a stuffing that’s tender in the center and crispy on top. Adjust the amount of stock up or down depending on your preferred stuffing texture.
Step 5: Bake the stuffing.
Transfer the stuffing mixture into a nonstick-sprayed 9×13″ baking dish, or 2 medium-sized baking dishes, then cover with foil and bake for 20 minutes. Remove the foil then bake for another 25-30 minutes or until the stuffing is golden brown and crispy.
Let the stuffing sit and set up for 10-15 minutes before scooping and serving.
Make-Ahead Timeline
Fully assemble the gluten free stuffing up to the point of baking a day ahead of time, and/or the components up to several days ahead of serving. Here’s your timeline:
- 5 days ahead of time: toast the bread cubes then cool completely and store in an airtight container or gallon-size Ziplock bag on the counter.
- 3 days ahead of time: brown the sausage then saute the vegetable and herb mixture. Store in the refrigerator.
- 24 hours ahead of time: follow the recipe up to the point of baking then cover and refrigerate. Let the baking dish sit at room temperature for 30 minutes then bake according to the recipe instructions.
How to Store and Reheat Leftovers
Transfer leftovers to a storage dish then refrigerate for up 3-4 days. Reheat individual portions in the microwave until warmed through.
How to Freeze Stuffing
Cool the baked gluten-free stuffing in the baking dish then wrap tightly in plastic wrap, and then foil, and freeze for up to 3 months. Thaw in the refrigerator then remove the plastic wrap, re-cover with foil, and bake in a 350 degree oven until heated through.
More Gluten Free Holiday Side Dish Recipes
- Green Beans and Bacon
- Gluten Free Gravy
- Gluten Free Scalloped Potatoes
- Gluten Free Green Bean Casserole
- Healthier Mashed Potatoes
- Best Ever Wild Rice Stuffing
- Gluten Free Biscuits
- Gluten Free Cornbread Stuffing
- Party Potatoes Deluxe
Equipment
Ingredients
- 18 oz loaf gluten free white bread, sliced into 1/2" cubes, Canyon Bakehouse Mountain White recommended
- 1 lb gluten free sweet Italian sausage, Johnsonville, recommended
- 1/2 cup (1 stick) butter
- 1 medium yellow onion, chopped
- 3 ribs celery, chopped finely
- salt and pepper
- 4 cloves garlic, pressed or minced
- 2 Tablespoons minced fresh sage
- 1 Tablespoon minced fresh thyme
- 1 Tablespoon minced fresh rosemary
- 1 cup freshly grated parmesan cheese
- 2 eggs, whisked
- 2 cups gluten free chicken stock or broth
Directions
- Spray a 9×13″ baking dish, or 2 medium-sized baking dishes (like 8×8″ or 9×9″), with nonstick spray then set aside.
- Preheat the oven to 350 degrees. Add the bread cubes to a parchment paper lined baking sheet then spread into an even layer and bake until toasted and dried out, 15-20 minutes, stirring halfway through. The bread cubes don’t need to be rock hard like croutons, but should be dry and golden brown. Can be done up to 5 days ahead of time. Cool completely then store in an airtight container.
- Meanwhile, heat a large skillet over medium-high heat. Add the sausage then brown (I prefer to leave the sausage in larger hunks vs breaking it down finely) drain, and set aside.
- Place the skillet back onto the stove then turn the heat down to medium. Melt the butter inside then add the onion and celery, season with salt and pepper, and saute until the vegetables are tender, 8-10 minutes. Add the garlic and fresh herbs then saute until very fragrant, 2-3 more minutes.
- Add the cooked sausage and vegetable mixture to a very large mixing bowl then stir with a spatula to combine. Add the toasted bread cubes and parmesan cheese then stir to combine.
- Add the egg and chicken stock or broth to a small mixing bowl then whisk to combine. Drizzle half the mixture over the bread cube mixture then fold until all the liquid has been absorbed. Drizzle in the remaining liquid the fold until all the liquid has been absorbed.
- Scoop the stuffing mixture into the prepared baking dish then cover with foil and bake for 20 minutes. Uncover then bake for an additional 25-30 minutes or until the top is golden brown and crispy. Let the stuffing sit and set up for 10-15 minutes before serving.
Notes
- The amount of chicken stock/broth called for in this recipe yields a stuffing that’s tender in the center and crispy on top. Adjust the amount of stock up or down depending on your preferred stuffing texture.
- You may assemble this dish a day ahead of time. Follow instructions up to the point of baking then cover with foil and refrigerate. Let the baking dish sit at room temperature for 30 minutes before baking.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
OMG Thank you for a fantastic stuffing!! Haven’t had good stuffing since 2020, when I was diagnosed celiac. My non-gf husband declared it a great success. This one is a keeper!
LOVE to hear this, Ellen!! So glad it was a hit all the way around. Thank you so much for your feedback and recipe rating!
Hi there, can this recipe be made ahead and frozen? If so, what is the best method to thaw and preheat?
Hi Kristine! Are you looking to freeze the stuffing cooked, or uncooked?
Can this be made without the sausage? Thank you.
Sure! You may need to cut down slightly on the egg and stock/broth.
Our family loves this stuffing and makes it every year.
Amazing!! Thrilled to hear that, Linda! Thank you so much for your feedback and recipe rating!
What would be the dry spices measurements if you don’t have fresh? TYIA
Hi Joyce! I haven’t tested this recipe using dried herbs vs fresh but, in general, you can typically use 1/3 of the amount of dried herbs vs fresh. So if a recipe calls for 1 Tablespoon fresh thyme, you’d use 1 teaspoon dried thyme. I hope that helps!
Thank you!
I am looking forward to mashed potato’s with gluten free gravy. My once a year treat.
Mmm — so good! Enjoy it, Judy!
What would happen if I added the lightly beaten plain eggs directly to the dried bread cubes and mixed well, before adding the rest of the ingredients and mixing, pouring in the broth last? Would it ruin the cohesive texture or change the flavor? I’ve used this method with other gf stuffing recipes.
Hi Deb! If you’ve used this method before and it worked out you could certainly give it a try with this recipe!