Gluten-free stuffing that’s packed with flavor, easy to prepare, and made with just ten ingredients — perfect for baking or stuffing a turkey. This recipe includes dairy-free and vegan options and pairs well with many holiday sides.

Gluten-Free Stuffing

It’s stuffing season, and this is a straightforward, family-loved gluten-free stuffing recipe I’m excited to share. It’s quick to assemble—get it in the oven in under 10 minutes—and relies on just a handful of spices and pantry staples.

This recipe is naturally dairy-free when you use dairy-free butter and can be made vegan with egg-free, dairy-free bread and vegetable broth. It’s a flavorful, budget-friendly alternative to store-bought gluten-free stuffing mixes.

How to make gluten-free stuffing

Prepare the bread and vegetables first: let bread slices air-dry for 1–2 hours (or up to 2 days for very dry bread), then cut into 1-inch cubes. Dice the onion, slice the celery, and mince garlic if using.

When you’re ready to cook:

1. In a Dutch oven or large pan over medium heat, melt the butter (or vegan butter).
2. Add the chopped onion and celery and cook until the onion is soft and translucent.
3. Stir in dried thyme, sage, rosemary, salt, and pepper.
4. Add the bread cubes and toss to coat them evenly with the butter and spices.
5. Drizzle the broth over the bread mixture and toss until everything is moistened. For a wetter stuffing, add a little more broth.
6. Transfer to a greased 2.5‑quart casserole dish and bake at 350°F (180°C) for 35–45 minutes, or stuff into a turkey (omit the added broth if stuffing the bird; the turkey juices will moisten the bread).

If you prefer, finish the stuffing on the stovetop: cover and cook 3–5 minutes, stir, then cook 1–2 minutes more until the broth is absorbed.

Gluten-Free Stuffing Recipe

This recipe yields about 8 cups of stuffing — enough for 8–10 people — and keeps in the refrigerator for up to three days. Use any gluten-free bread you like; measure 24 oz. of bread or 9 cups of bread cubes. Both fresh and slightly stale gluten-free bread work well.

I often use Canyon Bakehouse Heritage Style loaf because the slices are larger, which makes it convenient for cubing. If your loaf differs in weight, simply measure out 9 cups of cubes.

This versatile recipe suits holiday menus — Thanksgiving, Christmas, Easter — and most dietary needs when adjusted. It pairs nicely with roasted potatoes, cranberry sauce, and gravy.

Ingredients to Use

Simple ingredients make this stuffing flavorful and reliable.

You’ll need:

• Gluten-free bread (about 24 oz. or 9 cups cubed)
• Butter or dairy-free butter
• Onion
• Celery
• Spices: thyme, sage, rosemary, salt, and pepper

Optional additions: garlic, black pepper, fresh rosemary, fresh parsley, cooked sausage, or other herbs to taste.

Substitutions, Storage, and Solutions

Here are helpful tips and answers to common questions.

Can I use turkey drippings instead of broth?

Yes. Turkey drippings add rich flavor; if they’re too intense, thin with a little water to resemble broth.

Can I add sausage?

Absolutely. Brown ½ to 1 pound of sausage (to taste) and fold it into the stuffing before baking. Breakfast sausage with sage or a spicier variety both work well.

Egg-free bread recommendations

For egg-free options, readers report good results with certain Schär and Katz breads. Choose an egg-free, dairy-free loaf if you need a vegan version.

Do I need to toast the bread first?

No. Toasting isn’t necessary — the bread cubes will absorb the butter and broth as the stuffing cooks. Toast first if you prefer a firmer texture.

Can I swap oil for butter?

Yes. Use oil or vegan butter to reduce dairy or cholesterol.

Store leftover stuffing in an airtight container in the refrigerator for up to three days. Reheat covered in a 350°F (180°C) oven until warmed through.

Did you make this gluten-free stuffing? Please come back and leave a rating or comment — I’d love to hear how it turned out.

Yield: 8 cups stuffing

Gluten-Free Stuffing

Gluten-free stuffing that’s bursting with flavor, simple to make, uses only ten ingredients, and is perfect for baking or stuffing a turkey.

Prep Time
10 minutes

Cook Time
35 minutes

Total Time
45 minutes

Ingredients

• 1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White (or 9 cups of bread cubes)
• ¾ cup butter (or dairy-free butter)
• 1 medium yellow onion, chopped
• 4 sticks celery, thinly sliced
• 1½ teaspoons dried thyme
• ½ teaspoon ground sage
• ½ teaspoon rosemary
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups chicken or vegetable broth (3 cups for a wetter stuffing)

Instructions

1. Let bread slices air dry for 1–2 hours (or up to 2 days), then cut into 1-inch pieces.
2. In a Dutch oven over medium heat, melt the butter. Add onion and celery and cook until the onion is soft and translucent.
3. Stir in thyme, sage, rosemary, salt, and pepper.
4. Add bread cubes and mix until evenly coated.
5. Drizzle broth over the bread and toss until well mixed. To finish on the stove, cover and cook a few minutes until absorbed.
6. Bake in a greased 2.5‑quart casserole dish at 350°F (180°C) for 35–45 minutes. If stuffing a turkey, omit added broth so the turkey juices moisten the bread.

Notes

• If you don’t have a Dutch oven, use a large pot or deep skillet.
• Fresh or stale gluten-free bread both work.
• Use chicken, turkey drippings, or vegetable broth.
• Add ½–1 lb cooked sausage for a meatier version.
• To finish on the stove: cover and cook 3–5 minutes, stir, then cook 1–2 minutes more until absorbed.

Nutrition Information:

Yield:

8

Serving Size:

1 cup stuffing

Amount Per Serving:
Calories: 280
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 78mg
Sodium: 509mg
Carbohydrates: 11g
Fiber: 1g
Sugar: 7g
Protein: 10g