This gluten-free Thanksgiving stuffing tastes just like the classic-crispy on top, tender in the center, and full of savory holiday flavor. Skip the boxed mixes and make it from scratch with homemade dried bread cubes, aromatic vegetables, broth or milk, egg, and herbs. No one will ever guess it's gluten-free. If you need a reliable gluten-free stuffing recipe for your Thanksgiving table, I'll show you how step-by-step.
Cooking stuffing in its own pan-not inside the turkey-means faster turkey roasting, better food safety, and more control over texture, and it still has incredible flavor. My family's original Thanksgiving stuffing recipe used wheat bread, but it works beautifully with good gluten-free bread too. No one at the table will guess this is gluten-free Thanksgiving stuffing, they will just enjoy and ask for a second helping.
Jump to:
- Why You'll Love Gluten-Free Thanksgiving Stuffing
- Ingredients You'll Need
- Substitutions and Variations
- How to Make Gluten-Free Thanksgiving Stuffing
- Drying Bread for Bread Stuffing: Two Methods
- Make Ahead Tips for Stuffing
- Serving Suggestions
- Recipe FAQs
- More Thanksgiving Recipes
- Did You Make This Recipe?
- 📖 Recipe
- Classic Gluten Free Thanksgiving Stuffing
- 💬 Comments
Why You'll Love Gluten-Free Thanksgiving Stuffing
- Classic flavor, gluten-free - All the cozy, herby Thanksgiving stuffing vibes you love, without the gluten-but no one at the table will know unless you tell them.
- No boxes, no bags. Made completely from scratch with real ingredients, so you control the flavor, texture, and quality.
- Perfectly cooked every time. Baked in its own pan (not in the turkey) for better food safety and better texture-crispy on top, tender in the middle.
Ingredients You'll Need
Stuffing or dressing? The terms are interchangeable. I've gone into a lot of detail so anyone can make this, step-by-step. It's all from scratch.
- Gluten-free bread - Since stuffing is all about the bread, good fresh bread is essential. The best I've found is from Canyon Bakehouse. What type of bread? I use their Mountain White bread or the Heritage Honey style. If you can't find it, choose the best gluten-free sandwich bread possible. Gluten-free sourdough is good too.
- Leek - Related to onions, garlic, and shallots, leek gives another layer of depth of flavor and mild, sweet oniony taste. Use the white and light green parts only and discard the tough dark green tops.
- Fennel - Provides a lightly sweet anise (licorice) flavor when cooked. It has a wonderful taste, trust me!
- Celery - The base for so many recipes and an essential ingredient.
- Onion - Use sweet, yellow or brown onions. All work. Another essential stuffing component for great flavor and moisture.
- Garlic - For this recipe it's worth chopping fresh garlic cloves.
- Fat - Use either unsalted butter, ghee, or olive oil. An oil and butter combo is nice. Do not use vegetable oil.
- Liquid - Use dairy milk, chicken broth or bone broth, or turkey broth.
- Egg - Gives moisture, adds richness, and helps stuffing hold together.
- Herbs: Use fresh herbs or dried, or a combination. Buy fresh parsley (Italian parsley) for fresh garden flavor and herbal balance. Thyme is a must-have herb for stuffing, as well as sage. Use ⅓ the amount of dried for fresh. Some people prefer a blend called poultry seasoning. If you do that, I suggest using a little fresh too, especially parsley.
Please see the recipe card for measurements, including salt and ground black pepper. See photos below for how to prep leek and fennel if you are unfamiliar with them.
Chef's Tip: While you're buying groceries for stuffing, pick up turkey pieces to make homemade turkey broth for using in soups and sides. You can use it in gluten-free Thanksgiving stuffing in place of milk, and for the best turkey gravy.
Substitutions and Variations
- Add finely chopped or ground cooked sausage, about 8-12 ounces.
- If you like cheese, add grated Parmesan cheese, either to the mix before baking or over the top for browning.
- This recipe works for wheat bread as well.
- For for a vegan option, use vegetable broth or almond milk.
- For dairy-free or vegan, choose a vegan butter such as Miyoko's Creamery (very tasty).
- For egg-free or vegan, skip the egg. It will still taste great.
If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe roundup.
How to Make Gluten-Free Thanksgiving Stuffing
Start by drying the bread. Why dry the bread? Drying the bread allows it to soak up all of the wonderful flavors while cooking. Making your own is far superior to a gluten-free stuffing mix from a box or bag, and so easy.
Step 1: Start by cutting then drying the bread cubes either on the counter overnight or in the oven. See details in the recipe card for each method.
- In a 12" frying pan over medium heat. add the butter until melted. Add the leek, fennel, celery and onion.
- Cook, stirring occasionally, until soft and translucent but still moist, 12-13 minutes. Stir in the garlic and cook 1 more minute.
- Add vegetables to a large mixing bowl. Stir in the dried bread cubes, herbs, salt and pepper. Whisk together ½ cup of milk or broth and and egg.
- Place stuffing in an oiled or buttered large baking dish (9″ x 9″). Cover with aluminum foil and bake until hot and golden, 30 minutes. Remove the foil and bake another 15-20 minutes for a golden brown top.
Drying Bread for Bread Stuffing: Two Methods
First cut bread cubes. Lay slices of bread out on a cutting board and trim off the crusts and discard along with the heels. Trim the slices into ¾-inch bread cubes.
Counter Top Method
Spread the cubes out on a rimmed baking sheet in a single layer (they need air circulation) and allow them to stand uncovered 24 hours to dry.
You can do this several days ahead. When dry, package the dry cubes in an airtight container or plastic zip bag until you are ready to continue the recipe.
Oven Method
Set the oven for 225° F oven and bake the cubes for 35-40 minutes. They will dry more as they cool. When cool, package in an airtight container and reserve to make the stuffing.
Make Ahead Tips for Stuffing
- Trim and dry bread cubes a few days ahead and store in an air-tight container
- Clean and chop your leek and fennel a day ahead and refrigerate until needed
- Pull your casserole dish out and put a sticky note in it that says stuffing.
- If you're using vegetable broth, make homemade. It's way better than store-bought and super easy. Make it a week ahead and freeze it.
- Make stuffing in the morning, cover with plastic wrap and refrigerate. Bring to room temp (about and hour) before baking, then keep hot until serving time.
Chef's Tip: Another BIG make-ahead tip; if you've never dry-brined a turkey, it's super easy with delicious results! Read my step-by-step post here on How to Dry Brine a Turkey. Start Sunday or Monday of Thanksgiving week.
Serving Suggestions
What to serve next to that glorious bird? Try these Thanksgiving side dish recipes. If you are not roasting a turkey, they easily work along side other mains such as ham or roast beef.
- Mashed sweet potatoes
- Sour Cream Mashed Gold Potatoes
- Baby Green Beans
- No-Cook Cranberry Sauce
- Lemon thyme Brussels sprouts (made stove top)
- Here's my homemade gluten-free cornbread stuffing for a change.
For more Thanksgiving side dishes, take a look at this category page for more ideas or this recipe roundup post about GF and DF Thanksgiving Sides.
Leftovers
Leftover Thanksgiving stuffing is terrific for breakfast Friday morning with eggs. Stuffing lasts in the refrigerator for 3-4 days. I've never tried freezing it because there is never any left!
Reheating
To heat leftover stuffing, bake covered in a 350°F oven until heated through and 165°F internally. How long depends on how cold it is out of the refrigerator. Start with 30 minutes. For faster heating, allow the dish to stand at room temperature for an hour before hand.
Recipe FAQs
Stuffing is traditionally made of basically bread, vegetables like onions and celery, and herbs.
A mix of vegetables, plenty of herbs, garlic, and of course good bread. Some people add dried fruit like cranberries or figs or fresh fruit like seasonal apples or pears. I leave them out of my recipe, but you can add them.
For more flavor I stuff the cavity of my turkey loosely with chopped onion, roughly chopped carrot and celery, crushed, whole garlic cloves and more herbs. See this post for more information. Cook your dressing on the side as this recipe guides.
More Thanksgiving Recipes
Here's more recipes to consider for your Thanksgiving Feast, whether you are hosting and doing it all or taking a dish to friends. And be sure to check out the Thanksgiving Recipes Index for more ideas.
Did You Make This Recipe?
If you make gluten-free Thanksgiving stuffing, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a ⭐️ rating! They really help other readers. If you had an issue with it, let me help you figure it out.
📖 Recipe
Classic Gluten Free Thanksgiving Stuffing
Equipment
- Large saute or fry pan (12")
- Medium casserole baking dish 9x9 for single or 9x 13 for double recipe
- Large mixing bowl
Ingredients
- 1 ½ pound loaf gluten-free white bread I buy Canyon Bakehouse Heritage White
- 1 small leek light green and white part only
- 1 medium fennel bulb trimmed and chopped small
- 3 large celery ribs chopped small
- 1 medium onion chopped small
- 2-3 large garlic cloves chopped fine
- 3 tablespoons olive oil or unsalted butter or plant-based butter
- ½-3/4 cup milk (dairy or plant) or broth chicken, turkey, or vegetable
- 1 large egg, beaten optional (skip for egg-free)
- ½ cup finely chopped fresh parsley ½ bundle
- 1 tablespoon fresh chopped thyme leaves or 1 teaspoon dried thyme
- 1 tablespoon fresh chopped sage leaves or ¾ teaspoon dried
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
Cut bread cubes
- Discard the heels of the bread loaf. Trim the crusts and discard, then slice the pieces into ¾-inch strips. Cut the strips into ¾-inch cubes.
Oven drying bread cubes (do ahead)
- Pre-heat oven to 225°. Bake cubes on a rimmed baking sheet lined with parchment or foil for 45-50 minutes. Let cool on the counter and store in an airtight container or zip bag until ready to make the stuffing. Cubes will get crisper as they cool.
Counter drying bread cubes (do ahead)
- Arrange cubes on a rimmed baking sheet to dry, uncovered, for 24 hours. Do this two days ahead and package the cubes in zip plastic bags or an airtight container. Cubes can be stored at room temperature up to 4 days until ready to use.
Prep the Vegetables
- For the leek, trim dark green top and root end from the leek, saving the white and light green part. Discard top. Slice the reserved leek in half lengthwise and run under cold water to clean out any sand or dirt. Slice the leek crosswise into thin half circles or chop.
- For the fennel, trim stalks off the top and a thin slice off of the bottom. Save the fluffy fronds for garnish if desired. Cut the bulb in half top to bottom. Slice the halves into long thin strips, then crosswise into small dice. For the celery and onion, dice small. You can do these a day ahead, combine, and refrigerate until cooking time.
Cook the Vegetables
- When ready to finish the stuffing, heat the oven to 350 degrees. Heat a skillet or frying pan over medium heat. Add the butter or oil (or combination) in a large fry pan (12"), saute pan or large skillet until melted. Add the leek, fennel, celery and onion. Cook, stirring occasionally, until soft and translucent but still moist, 12-13 minutes. Stir in the garlic and cook 1 more minute. Do this in two batches if your pan is small.
- Pour the vegetables into a large mixing bowl. Stir in the dried bread cubes, herbs, salt and pepper. Whisk together ½ cup of milk or broth and and egg. The mixture should be moist and hold together when gently squeezed. If it seems dry, add a little more of the liquid. Season with additional salt and pepper then taste for seasoning.
Assemble and Bake the Stuffing
- Place stuffing into an oiled or buttered medium sized casserole or baking dish (9"x9") and cover with foil. Bake in a 350 degree oven on the center rack for approximately 30 minutes, then uncover and bake until the top is golden brown, 15-20 minutes longer. Serve and enjoy.
- Leftovers will keep in the refrigerator well covered for up to 4 days.
Notes
- For vegetarians use vegetable broth or almond milk.
- For vegans, use almond milk or oat milk and olive oil or plant-butter. Skip the egg.
- Works for both gluten free bread and wheat bread.
- This recipe is low risk for those with histamine intolerance.
Nutrition
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Lisa Power says
This stuffing was delicious! My friends who are not gluten-free scoffed up every morsel. Next time I'll double the recipe for leftovers. I like the addition of fennel. I did add browned Italian sausage, but otherwise made this recipe as written. Very easy, very yummy! Thanks, Sally!
Sally Cameron says
Thanks for reporting back Lisa! It makes me so happy to hear your guests loved it. So true that no one would ever know it was gluten-free, and love the sausage addtion.
Sergio says
Hi! Thank you for sharing this recipe.
We prepared it for a Christmas dinner with our friends and everybody loved it. The leek and the fennel add a great taste.
Madonna says
I don’t mean to gush, but I just love your site. Your dressing recipe is similar to my mom and dad’s, so I am going to try yours this year. I love the idea of the leek and fennel for more flavor.
Your photos are beautiful, and I like peaking at your kitchen tools/gadgets. Funny huh? Also I love that you are providing weight along with volume measure. I resisted the use of weight in the beginning, but my food consistently improved so now I have embraced it. Thanks for sharing.