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
Do you think GF corn bread can work in this recipe? I’m considering doing half dish cornbread and the other with CBH Honey White (my personal favorite). This recipe looks incredible. Hope to bring some to Friendsgiving also. TY
Hi Megan! Here’s my recipe for cornbread stuffing: https://iowagirleats.com/gluten-free-cornbread-stuffing/
Thank you so much!!🥰
Just made this. It is really good. I left out rosemary and replaced with poultry seasoning. Just wondering if this can be frozen.
I’m so glad you liked it! The leftover stuffing is fine to freeze.
This is fantastic! We just found out we are hosting for Thanksgiving and my husband was looking for a recipe like this.
Oh perfect!! I just know it’ll be a hit – happy Thanksgiving!
it is the day after Thanksgiving, and as I sit eating my fav leftover sandwich, I absolutely had to come back to bow down! THANK YOU! this recipe is truly superb. I am newly GF due to a medical issue, and have a foodie little cousin who is GF from Crohns, and my mom from a gluten allergy. I went on a hunt for a gf stuffing closest to my grandmother’s we all love so much. yours was the obvious choice and I’m so glad it was! it is aromatic, delicious with such great flavor profiles, and has a perfectly crispy brown top, that with the first bite “gluten free” is no longer the first descriptors used! truly a 10/10 !
I only made a few small changes, I used 1/2 Aldi classic white bread, and 1/2 Schar GF Sourdough…and to pre toast the cubes I filled my air fryer basket with them and set it to 350 for 8 min, at 4min I tossed and flipped the basket of bread cubes..they came out perfect!
the only other small change from the recipe for me, was that I left a full sprig of rosemary in with the veggies while they were cooking, that I removed once combining with the sausage…beyond that I followed the recipe quite closely! definitely a keeper and I’ve already had both gfs ask for the recipe as well as 2 others who loved it!
a must try for sure!
Soooo glad this recipe was a winner for you and your family, Nicole! I am thrilled that the taste wowed!!
Would this recipe still turn out well if it was sage breakfast sausage, rather than Italian flavored?
Absolutely!
This was very tasty indeed. I personally have never used sausage or cheese in my stuffing, tho I know people do. This is definitely the best gluten free stuffing I’ve had in my 10 years as a gluten free eater. Like another comment, I went ahead and used an oat based sandwich bread for its agreeable texture. You could taste the mild oat flavor but I think it fit fine. For comparison sake i will be making this again with a regular white gluten free loaf. I was also wondering if I could use this recipe for a wild rice blend stuffing?
Also cooked up some leftover stuffing cakes and fried eggs for breakfast today. Delicious!
I made this for Thanksgiving, turned out decent. The parmesan does give a somewhat unidentifiable savory flavor profile. I added a half teaspoon of lea & perrins Worcestershire sauce for a similar purpose. I think I still need to find the best bread for the job, and not over hydrate and underbake. If I can do that, then this recipe is almost perfect. Definitely the tastiest gluten free stuffing I’ve ever had. The wheat eaters at dinner were surprised it was gluten-free. I had a great Thanksgiving dinner all around, but next day this was the dish I kept thinking back to and anticipating the leftovers.
I made this for Thanksgiving this year. I doubled the recipe because my family LOVES dressing. It was an excellent recipe and I will be making it going forward.
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!
I added 1 cup of chopped pecans and decreased the liquid just a little bit. It was amazing! Thank you for sharing.
I’m allergic to eggs, are they necessary, or is there something else I can use?
Hi Connie! The eggs keep the stuffing together, otherwise it would be a very loose mixture. You could try using 2 flax eggs in the chicken egg’s place!
Kristin, could this be made without the sausage? Would I need to make any adjustments to the recipe?
Hi Susan! You could up the amount of vegetables just to give the stuffing more heft, and maybe reduce the broth slightly, but other than that it should still work well!
Thanks Kristin!! Anxious to try it!
Finally, a gluten-free stuffing recipe! This sounds interesting. I have 2 questions regarding the flavor- does the garlic and parmesan flavor pair well with traditional Thanksgiving flavors? Like say, a Thanksgiving leftovers sandwich, or a Thanksgiving leftovers bowl. Secondly, I would also like to try this recipe with my family’s favorite gluten-free bread, which is made of oat flour. How do you think the oat flavor will do in this recipe?
I know, right?! SO GOOD!
The garlic-parm flavors work well with traditional Thanksgiving flavors – there’s tons of fresh herbs in there and you won’t necessarily be able to say, “that has parm in it!” It more provides a very savory and decadent flavor. I think the oat bread would be just fine in here! The recipe halves very well so you could do a small trial run before Thanksgiving if you have time. :)
Canyon Lakes is the best! I’ve made stuffing with it before and even my gluten-eating friends couldn’t tell the difference.
100%! I would never ever know this was gluten free if I hadn’t made it myself!