Go Back
–+ servings

The Best Gluten Free Stuffing Recipe

This gluten free stuffing recipe is made from scratch with toasted gluten free bread, butter, sautéed onions, celery, mushrooms, and fresh herbs. Perfectly moist on the inside with a golden brown, crispy top, it's a delicious homemade Thanksgiving side dish the whole family will love!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 50 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

For the Toasted Bread

For the Stuffing Mixture

  • 1/2 cup unsalted butter
  • 1 large onion diced
  • 6 celery ribs diced
  • 8-16 oz crimini mushrooms chopped
  • 3-4 large garlic cloves
  • 2 tbsp fresh thyme minced (or sub 1 1/2 tsp dried)
  • 2 tbsp fresh rosemary minced (or sub 1 1/2 tsp dried)
  • 1 1/2 tbsp fresh sage minced (or sub 1 tsp dried)
  • 1 tsp dried basil
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tsp coconut aminos optional
  • 2 large pasture raised eggs
  • 1 - 1 1/2 cups chicken bone broth start with 1 cup

Instructions
 

For the Toasted Bread

  • Preheat the oven to 300°F.
  • Cut your loaf of gluten free bread into ½-inch cubes and spread them evenly on a rimmed baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat.
  • Bake for 30 minutes, stirring halfway through, until the bread cubes are dry and lightly toasted. Remove from the oven and set aside to cool while preparing the vegetables.

For the Stuffing Mixture

  • Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with butter or olive oil.
  • In a large skillet over medium heat, melt the butter. Add the diced onion, celery, and mushrooms along with ½ teaspoon of salt. Cook for 12–15 minutes, stirring occasionally, until the vegetables are softened and most of the moisture from the mushrooms has evaporated.
  • Stir in the minced garlic, coconut aminos, fresh thyme, rosemary, sage, dried basil, remaining salt, and black pepper. Cook for another 1–2 minutes until fragrant.
  • Remove the skillet from the heat and stir in 1 cup of chicken broth.
  • Place the toasted gluten free bread cubes in a large mixing bowl. Pour the warm vegetable mixture over the bread and gently toss until evenly combined.
    In a separate bowl, whisk the eggs and pour them over the stuffing mixture. Gently fold everything together until the bread is evenly coated.
    If the stuffing seems too dry, add additional chicken broth, ¼ cup at a time. You want the bread to be moist but not overly saturated.
  • Transfer the stuffing mixture to your prepared baking dish and spread into an even layer. Cover with foil and bake at 350°F for 40 minutes.
    Remove the foil and bake for another 10 minutes, or until the top is golden brown and slightly crispy. For an extra crispy top, you can broil for 1–2 minutes, keeping a close eye on it.
    Garnish with fresh parsley and serve warm!
Keyword gluten free stuffing recipe
Tried this recipe?Let us know how it was!