This Gluten Free Stuffing recipe is the perfect dish for Thanksgiving or Christmas! Best of all, no one will mind that it is gluten-free. It tastes just like the “real thing”!
There are some things that the holidays just wouldn’t be the same without.
Stuffing is one of them, don’t you agree?
When I first went gluten-free, I thought that it meant that I would have to give up dressing.
I mean, there was no way I was going to convince the rest of the family that my gluten-free version was as good as the “real thing”.
And with the holiday already being 50 Shades of Crazy around my house, there was no way that I was making a separate dish just for myself.
(Because as much as I love stuffing, I love sleep. And most of the time during the holidays adding just one more thing to my to-do list means sleep goes out the window. And that isn’t a good thing. Ask my kids.)
Since that time, I’ve learned that with a little effort, you can make almost everything gluten-free delicious enough that the whole family will enjoy it. And that includes this Gluten Free Stuffing.
You guys, it is yummy!
In fact, I would argue that this dressing is so good, you are almost going to WISH you’d made it just for yourself. (Minus the whole having to make another one for the family.)
The good news is that even if you are entertaining enough people that two stuffings are required, this one is fairly easy to make.
Frequently Asked Questions for Gluten Free Stuffing:
Is there Gluten in Stuffing?
Yes, most stuffings and stuffing mixes contain gluten. You can find a boxed version, but make sure you read the labels carefully.
How Do You Make Gluten-Free Stuffing?
Step 1: Toast The Bread
The first thing that you want to do is toasted the bread.
Preheat your oven to 275 and line a large baking sheet with parchment paper.
While the oven is preheating, cut the bread into cubes.
Bake for 30 to 35 minutes, or until the bread is dry to the touch.
Allow to cool and transfer to a large bowl. (Tip: This can be done ahead of time!)
Step 2: Chop Your Fruits and Veggies
Next, you want to chop your onions, carrots, celery and apple. Now is a great time to go ahead and chop your herbs as well.
Step 3: Sauté
Heat avocado oil in a large skillet over medium heat.
Add the onion, carrots, and celery. Cook, stirring often, for 10 minutes.
Add the apple, and continue to cook for about 4 minutes.
Add the garlic to the pan, and cook for one more minutes.
Step 4: Mix
Transfer the fruit and vegetable mixture to a large bowl.
Stir in pecans, dried cranberries, thyme, sage, salt and pepper.
Step 5: Add the Wet Ingredients
In a medium bowl, whisk together the eggs and broth. Pour over the bread mixture.
Season with salt and pepper, and add additional broth as needed to ensure that the bread is hydrated.
Step 6: Transfer to a Baking Dish
Spray a baking dish with oil, and transfer the bread mixture to it. Cut butter into small pieces, and dot over the bread mixture.
Step 7: Bake
Spray a piece of parchment paper with oil, and place on top of the dish. Cover with foil.
Bake for about 25 minutes! Enjoy!
Tools for Making This Gluten Free Stuffing Recipe
Gluten Free Stuffing
Gluten Free Stuffing
- 12 ounces gluten free bread cut into cubes
- 2 tablespoons avocado oil
- 1 medium onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 large Gala apple diced (or 2 small)
- 1 teaspoon minced garlic
- 3/4 cup pecans toasted and chopped
- 1/2 cup dried cranberries
- 2 tablespoons fresh thyme chopped or 2 teaspoons dried
- 1 tablespoon fresh sage chopped or 1 teaspoon dried
- 1 teaspoon sea salt
- 1 teaspoon fresh ground black pepper
- 2 cups broth
- 2 large eggs
- 1/4 cup grass-fed butter
- For Cooking: Parchment paper and Foil
- Preheat oven to 275. Coat a 13 x 9 baking dish with oil. Line a large rimmed baking sheet with parchment paper.
- Place bread cubes on rimmed baking sheet. Bake until dry to the touch, about 30 to 35 minutes. Let cool and transfer to a large bowl.
- Increase oven temperature to 350.
- Meanwhile, heat avocado oil in a large skillet over medium heat. Add onion, carrots and celery. Cook, stirring often, for 10 minutes. Add apple and cook for 4 minutes. Add garlic and cook 1 more minute.
- Transfer mixture to the bowl with bread and stir in pecans, dried cranberries, thyme, sage, salt and pepper.
- Whisk together eggs and broth in a medium bowl. Stir over the bread mixture, seasoning with additional salt and pepper to taste. Add additional broth, as need to ensure the bread is hyrdrated.
- Transfer to prepared baking dish.
- Cut butter into small pieces and dot over the bread mixture.
- Spray parchment paper with oil and place on top of dish. Cover with foil.
- Bake for 25 minutes.
Tips & Tricks for Perfect Gluten Free Stuffing
- You can used purchased gluten free bread, but I like a thicker cut bread, because it absorbs flavors better. I used this Quinoa Bread Recipe. (I left the sesame seeds off.)
- Bread may be dried in the oven up to 3 days ahead of time. Allow to cool completely and store in a zip top bag.
Variations for Gluten Free Stuffing:
- Use 3 Granny Smith apples, 1 cup diced roasted chestnuts, 1/2 cups dried cranberries, 1 tablespoon chopped fresh sage, and 1 tablespoon chopped fresh thyme.
- Add in 1 pound ground turkey sausage for a more hearty dish.
- Mix in 1 1/2 cups of Wild Rice and 1 pound sautéed diced mushrooms.