This gluten-free Thanksgiving stuffing has everything you want in classic stuffing-crispy on top, tender in the center, and full of savory holiday flavor. Made from scratch with dried bread cubes, aromatic vegetables, broth, eggs, and herbs, it's the stuffing I've made for decades. I originally made it with regular bread, but when I went gluten-free, I simply switched the bread. Both versions work beautifully.
Baking stuffing in its own dish instead of inside the turkey allows the turkey to roast faster, makes it easier to cook everything to a safe temperature, and gives you more control over the stuffing's texture. You get those wonderful crispy edges and a moist, tender center-just the way good Thanksgiving stuffing should be.
Thanksgiving Stuffing Recipe Snapshot
- Gluten-free or traditional - Use your favorite gluten-free bread or regular wheat bread with the same easy method.
- Classic holiday flavor - Aromatic vegetables and herbs create the savory, comforting stuffing everyone looks forward to at Thanksgiving.
- Make-ahead friendly - Prepare components in advance to make Thanksgiving Day cooking easier.
Ingredients You'll Need
Good bread and fresh aromatics are the foundation of this classic Thanksgiving stuffing. Here's what I use and why.
- Bread - Choose a good gluten-free sandwich bread or regular wheat bread. For gluten-free stuffing, I like Canyon Bakehouse Mountain White or Heritage Honey White. Gluten-free sourdough or a good loaf from a local gluten-free bakery also works well.
- Leek - Adds a mild, sweet onion flavor. Use the white and light green parts; save the dark green tops for broth.
- Fennel - Adds subtle sweetness and a delicate anise flavor that mellows as it cooks.
- Celery - A classic stuffing ingredient that adds flavor and texture.
- Onion - Sweet, yellow, or brown onions all work and build the savory base.
- Garlic - Adds another layer of savory flavor.
- Fat - Use unsalted butter, ghee, olive oil, or a combination of butter and olive oil.
- Liquid - Milk, chicken broth, bone broth, or homemade turkey broth all work, with slightly different flavors and richness.
- Egg - Adds richness and helps bind the stuffing.
- Herbs - Parsley, thyme, and sage provide classic holiday flavor. Use fresh or dried herbs, substituting about one-third as much dried for fresh. Poultry seasoning works too, although I like fresh parsley for color and freshness.
Please see the recipe card for measurements, including salt and ground black pepper.
Chef's Tip: While shopping for stuffing ingredients, pick up some turkey pieces to make homemade turkey broth. Use it instead of milk in the stuffing, and save the rest for Thanksgiving gravy, soups, and side dishes.
Substitutions and Variations
- Add sausage - Stir in 8-12 ounces of cooked, crumbled sausage for a heartier stuffing.
- Add Parmesan - Mix grated Parmesan into the stuffing before baking, or sprinkle it over the top for a savory, golden crust.
- Make it dairy-free - Use chicken, turkey, or vegetable broth instead of milk and olive oil or a good dairy-free butter in place of butter.
- Make it egg-free - Omit the egg. The stuffing will be a little looser but still delicious.
- Make it vegan - Use vegetable broth, dairy-free butter or olive oil, and omit the egg.
If you need gluten-free or dairy-free recipes ideas for Thanksgiving, check out this Thanksgiving recipe collection.
How to Make Gluten-Free Thanksgiving Stuffing
Start by drying the bread. Why dry the bread? Drying helps the bread cubes absorb the flavorful liquid without becoming soggy. Making your own gives you control over the type of bread and the size of the cubes.
Step 1: Cut and dry the bread cubes. Cut the bread into ¾-inch cubes, then dry them overnight at room temperature or in a low oven. See both methods below.
- 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.
How to Dry Bread for Stuffing: Two Methods
Start by trimming the crusts from the bread slices and discarding the heels. Cut the bread into ¾-inch cubes, then choose one of these two methods.
Countertop Method
Spread the bread cubes in a single layer on a rimmed baking sheet so air can circulate. Leave uncovered for 24 hours, until dry.
You can do this several days ahead. Once dry, store the cubes in an airtight container or zip-top bag until ready to use.
Oven Method
Preheat the oven to 225°F. Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 40-50 minutes. They'll continue drying as they cool.
Cool completely before using or storing in an airtight container.
Make Ahead Tips for Stuffing
- Prep the bread: Dry the bread cubes several days ahead and store in an airtight container.
- Prep the vegetables: Clean and chop the leek and fennel a day ahead. Refrigerate until needed.
- Get organized: Set out your casserole dish with a sticky note labeled "Stuffing" so it's ready to go.
- Make the broth: Prepare homemade turkey or vegetable broth ahead and refrigerate or freeze.
- Assemble ahead: Assemble the stuffing Thanksgiving morning, cover, and refrigerate. Remove it from the refrigerator about an hour before baking to take the chill off, then bake as directed.
Chef's Tip: Get a head start on your turkey, too! Dry-brining is easy and produces wonderfully flavorful, juicy meat. Follow my step-by-step guide for How to Dry Brine a Turkey, starting Sunday or Monday of Thanksgiving week.
Serving Suggestions
Serve this gluten-free stuffing alongside roast turkey, ham, or roast beef with your favorite holiday sides. Here are a few reader favorites to round out your Thanksgiving menu:
- Mashed sweet potatoes.
- Mashed Potatoes with a ricer.
- Baby Green Beans.
- No-Cook Cranberry Sauce.
- Lemon thyme Brussels sprouts (made stove top) or oven roasted balsamic Brussels sprouts..
For more inspiration, browse my Thanksgiving recipes or explore this collection of gluten-free and dairy-free Thanksgiving recipes.
Leftovers
Leftover Thanksgiving stuffing is terrific for breakfast Friday morning with eggs! Store leftovers in an airtight container in the refrigerator for 3-4 days. I've never tried freezing it because there's never any left!
Reheating
To reheat stuffing, cover and bake in a 350°F oven until the center reaches 165°F. Timing depends on the amount and how cold it is when it goes into the oven. Start checking at about 30 minutes. If the stuffing seems dry, add a splash of broth before reheating.
Recipe FAQs
Traditional stuffing is made with bread cubes, aromatic vegetables such as onion and celery, fresh herbs, and broth. Many recipes also include butter for richness and egg to help bind the ingredients together.
Good-quality bread, flavorful broth, plenty of aromatic vegetables, garlic, and fresh herbs make stuffing taste better. For a little sweetness, try adding dried cranberries or figs, or diced apples or pears. I prefer a savory, herb-forward stuffing without fruit, but make it as you prefer.
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.
If You Make Gluten-Free Thanksgiving Stuffing
Please leave me a comment and let me know how you enjoyed it. I love hearing from you and your comments help other readers as well. Thank you!
📖 Recipe
Gluten Free Thanksgiving Stuffing
Equipment
- Large saute or fry pan (12")
- 9"x9" 2 ½ quart square baking dish or 9x13 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
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Instructions
Cut and Dry the Bread Cubes (DO AHEAD)
- Trim the crusts from the bread and cut into ¾-inch cubes. Oven drying method: Preheat the oven to 225°F. Spread the cubes in a single layer on a parchment-lined rimmed baking sheet. Bake for 40–50 minutes, until dry, checking toward the beginning of the range. Cool completely; the cubes will crisp further as they cool. Store in an airtight container until ready to use.Countertop drying method: Spread the bread cubes in a single layer on a rimmed baking sheet. Leave uncovered at room temperature for 24 hours, until dry. Store in an airtight container or zip-top bag for up to 4 days.
Prep the Vegetables
- Leek: Trim off the dark green top and root end. Cut the leek in half lengthwise and rinse thoroughly under cold water to remove any sand or dirt. Thinly slice crosswise or chop.Fennel: Trim off the stalks and a thin slice from the bottom. Reserve the fronds for garnish, if desired. Halve the bulb lengthwise, cut into thin strips, then chop small. chop the celery and onion. Vegetables can be prepped a day ahead and refrigerated.
Cook the Vegetables
- Preheat the oven to 350°F. Heat the olive oil or butter in a large 12-inch skillet over medium heat. Add the leek, fennel, celery, and onion. Cook, stirring occasionally, until softened and translucent but still moist, 12-13 minutes. Add the garlic and cook 1 minute longer. Work in two batches if your skillet is small.Transfer the vegetables to a large mixing bowl. Add the dried bread cubes, parsley, thyme, sage, salt, and pepper. Toss to combine.Whisk together ½-3/4 cup of milk or broth and the beaten egg, if using. Pour over the bread mixture and toss gently to combine. The stuffing should be moist and hold together when gently squeezed. If it seems dry, add more liquid, a little at a time.
Assemble and Bake the Stuffing
- Transfer the stuffing to a buttered or oiled 2½-quart baking dish (or a deep 9-inch square baking dish). Cover tightly with foil.Bake on the center rack for 30 minutes. Remove the foil and bake for another 15–20 minutes, until the top is golden brown and the center reaches 165°F. Serve warm.
- Leftovers will keep in the refrigerator well covered for up to 4 days.
Notes
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.