Holiday & Seasonal
Gluten-Free Thanksgiving Stuffing
Classic bread stuffing with onion, celery, butter and herbs, baked in a casserole dish until golden on top.
Adapted from King Arthur Baking's gluten-free stuffing.
- Prep
- 30 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 50 min
- Makes
- about 10 servings
Times are estimates.
Let’s Get Cooking
Ingredients
For about 10 servings
You’ll Need
- Two rimmed baking sheets (for drying the bread)
- Large skillet
- Very large mixing bowl
- 9x13-inch baking dish and foil
- Instant-read food thermometer
Method
Dry the Bread
The day before, spread the bread cubes on baking sheets and leave them uncovered overnight to dry.
Heat the Oven
Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with the 1 tsp butter.
Cook the Vegetables
Melt the 8 tbsp butter in a large skillet over medium-low heat. Add the onion and celery and cook, stirring now and then, for 15 to 20 minutes, until very soft. Let them cool for a few minutes.
Combine
In a very large bowl, toss the bread cubes with the cooked vegetables and all of their butter, the parsley, poultry seasoning, salt and pepper.
Add the Broth and Eggs
Whisk the broth and eggs together, pour over the bread mixture and fold gently until evenly moistened.
Bake
Spoon the stuffing into the dish without packing it down and cover loosely with foil. Bake for 40 minutes, then uncover and bake for 20 minutes more, until golden on top and the center reaches 165°F on a food thermometer.
A Little Extra Guidance
Recipe Notes
Ingredient checks, storage, and food handling guidance.
Before You Cook
Dry bread soaks up the broth without turning to mush, so cube the bread the day before and leave it spread out on trays overnight. If you are short on time, spread the cubes on baking sheets and bake at 300°F for 20 to 25 minutes, stirring once, until dry but not browned.
This stuffing bakes in a dish, not inside the turkey. Cooking it separately lets it reach a safe temperature on its own and keeps the bread from sitting in raw poultry juices.
Choosing Gluten-Free Ingredients
Use a sandwich bread labeled gluten-free; a soft white loaf such as Canyon Bakehouse Country White works well. Poultry seasoning and broth are the other ingredients to check, since some blends and broths contain wheat. Keep the gluten-free stuffing on its own serving spoon at the holiday table. See the FDA guide to gluten-free labels.
More Holiday Recipes
Rounding out the table? Try our gluten-free gravy, green bean casserole and sweet potato casserole.
Food Handling and Leftovers
Use a food thermometer and the safe cooking temperature chart. Refrigerate perishable food within two hours, or one hour above 90°F, in shallow containers. Keep the refrigerator at 40°F or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked leftovers to 165°F. See USDA leftover guidance.
Browse the gluten-free recipe collection.
Storage and Leftovers
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3 to 4 days. Reheat covered in a 350°F oven, adding a splash of broth if it looks dry, until hot (165°F).
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