This delicious, gluten-free stuffing with all the classic flavors of sage and thyme is perfect to grace your Thanksgiving table alongside other holiday classics.
During the holidays, it can be such a struggle to make those classic dishes without the gluten.
Now, you know I love sourdough bread. While sourdough does have lower amounts of gluten compared to regular bread and can help those that are gluten sensitive to tolerate glutenous grains, some people cannot tolerate gluten no matter what. This is a take on my sourdough stuffing, but made by swapping out the bread so that everyone that comes to your holiday meal can enjoy this classic recipe!
This homemade stuffing features the same wonderful flavors, but with gluten-free bread. You won’t even miss the gluten.
Crunchy and buttery bread is mixed with onion and celery, flavored with sage and thyme for the best stuffing. It is perfect to serve alongside other Thanksgiving favorites like homemade cranberry sauce, sweet potato casserole with pecans, and roasted garlic mashed potatoes. It may just become a new family favorite!
Why You’ll Love This Recipe
Simple ingredients – This easy gluten-free stuffing is made up of simple whole ingredients, many of which you probably already have on hand. This makes for the perfect simple side dish.
Accommodating – A lot of holiday recipes are hard to make according to a specific dietary need. It’s always nice to have a recipe like this in your recipe box to make sure you can accommodate the different needs of everyone who will be at your table. You can even opt to switch out the butter in this recipe for olive oil to make it dairy-free as well as gluten-free
Full of flavor – This classic stuffing recipe is full of the traditional flavor that we know and love. The perfect balance of thyme and sage in this dish will delight your taste buds and go great with other Thanksgiving dishes.
Ingredients
Gluten-free bread – Use your choice of store bought gluten-free bread, or make this gluten free sourdough bread recipe to make this dish completely from scratch.
Chicken broth – You can use homemade bone broth or store-bought chicken broth in this recipe.
Butter – Try switching out the butter for olive oil to make this dish dairy-free.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Gluten Free Stuffing
Step 1: Prepare and bake gluten-free sourdough bread if making from scratch. Preheat oven to 350.
Step 2: Cut bread into one-inch slices, then into one-inch chunks.
Step 3: Melt butter in a cast iron skillet or pan. Spread bread cubes onto a parchment-lined baking sheet and pour about half of the melted butter over the bread pieces. Toss together. Bake for twenty minutes, stirring halfway in between so the bread doesn’t burn. You want it to get nice and toasty.
Step 4: Dice celery and onions, then place into pan with the remaining melted butter over medium-low heat. Sauté until they are a little soft, around 5-10 minutes. Chop fresh thyme and sage, then add to veggies. Or sprinkle in dried herbs. Add salt and pepper.
Step 5: Pull the toasted bread out of the oven. In a large bowl, whisk together one cup of chicken broth and eggs.
Step 6: Add toasted, gluten-free bread and the sautéed vegetables to the bowl, mix, and allow the liquid to be absorbed by the bread for a few minutes. If the mixture seems dry, add another 1/2 cup to one cup of broth.
Step 7: Pour the stuffing mixture back into the cast iron skillet (or baking dish) and bake for 25-35 minutes, until it starts to turn golden brown.
Step 8: Remove from the oven and serve.
Tips
- The type of bread you are using may determine the amount of broth needed. Some breads absorb more than others. I suggest starting with one cup of broth, then after adding the bread determine if 1/2 to one cup more need to be added.
- I love using fresh herbs, and thankfully sage is very frost tolerant and easily still growing in November. But if you don’t have access to fresh herbs, no worries – just substitute for dried.
- To make this dairy-free, substitute the butter for olive oil.
Recipe FAQs
Gluten free stuffing is made up of gluten-free bread (this can be homemade gluten free bread or store-bought), butter, celery, onion, thyme, sage, salt and pepper, chicken broth, and eggs.
You can use just about any bread for stuffing – sourdough, gluten-free sourdough, challah, sandwich bread, French bread, spelt, einkorn, etc.
Just make sure if you are trying to make this gluten-free that you use gluten-free bread.
Eggs act as a binder to keep everything together, and they also help to add moisture to the dish.
If you would like to prepare this ahead of time, I suggest toasting the bread with butter and sautéing the vegetables and herbs together. Place them in the fridge. The next day, whisk the eggs with the broth. Add the bread and veggies. Allow to soak for a few minutes, then bake according to the directions.
To store any leftover stuffing, place in an airtight container in the fridge for three to four days.
More Holiday Recipes from the Farmhouse
- Sourdough Thumbprint Cookies With Discard
- Sourdough Cranberry Banana Bread
- How To Make The Best Pumpkin Pie From Scratch
- Homemade Green Bean Casserole (Easy!)
- Easy Homemade Apple Pie Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Homemade Gluten Free Stuffing
Ingredients
- 1 loaf gluten free bread, about 1 pound
- 1 stick unsalted butter
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 1 tablespoon chopped fresh sage, or 1 teaspoon dried
- 1-2 cups homemade chicken broth*
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 2 large eggs
- 2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare and bake gluten-free sourdough bread if making from scratch.
- Preheat oven to 350.
- Melt butter in a cast iron skillet or pan.
- Cut bread into one-inch slices, then into one-inch chunks.
- Spread bread cubes onto a parchment-lined baking sheet and pour about half of the melted butter over the bread pieces. Toss together.
- Bake for twenty minutes, stirring halfway in between so the bread doesn’t burn. You want it to get nice and toasty.
- Dice celery and onions, then place into pan with the remaining melted butter over medium-low heat.
- Sauté until they are a little soft, around 5-10 minutes.
- Chop fresh thyme and sage, then add to veggies. Or sprinkle in dried herbs.
- Add salt and pepper.
- Pull the toasted bread out of the oven.
- In a large bowl, whisk together one cup of chicken broth and eggs.
- Add toasted, gluten-free bread and the sautéed vegetables to the bowl, mix, and allow the liquid to be absorbed by the bread for a few minutes. If the mixture seems dry, add another 1/2 cup to one cup of broth.
- Pour the stuffing back into the cast iron skillet (or baking dish) and bake for 25-35 minutes, until it starts to turn golden brown.
Notes
- *The type of bread you are using may determine the amount of liquid needed. Some breads absorb more than others. I suggest starting with one cup of broth, then after adding the bread determine if 1/2 to one cup more need to be added.
- I love using fresh herbs, and thankfully sage is very frost tolerant and easily still growing in November. But if you don’t have access to fresh herbs, no worries – just substitute for dried.
- To make this dairy-free, substitute the butter for olive oil.
- The amount of salt added will depending on what type of broth you use and how much sodium it includes. Homemade broth will most likely have less salt and may need more. Where as store-bought broth has much more sodium and less salt may be needed. Salt to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
