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, egg, and herbs, it's the stuffing I've made for decades. I originally made it with regular wheat bread, and after going gluten-free I simply switched the bread-both work beautifully.
Cooking stuffing in its own pan-not inside the turkey-means faster turkey roasting, better food safety, and more control over the texture. My family's original Thanksgiving stuffing recipe used wheat bread, and when I went gluten-free, I simply changed the bread. The method stayed the same, and both versions are delicious.
Thanksgiving Stuffing Recipe Snapshot
- Gluten-free or traditional. Use good gluten-free bread or regular wheat bread-both make a classic, savory, herb-filled Thanksgiving stuffing.
- Made from scratch. Dried bread cubes, aromatic vegetables, broth, egg, and herbs give you better control over the flavor and texture.
- Crisp top, tender center. Baking the stuffing separately from the turkey gives you that golden, crisp surface while keeping the center moist and tender.
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 es
- Bread - Use a good gluten-free sandwich bread or regular wheat bread; both work beautifully. For gluten-free stuffing, I use Canyon Bakehouse Mountain White or Heritage Honey White because they're easy for me to find and make excellent stuffing. Gluten-free sourdough is another good option. A good local gluten-free bakery loaf can work beautifully too.
- Leek - Adds a mild, sweet onion flavor and another layer of depth. Use the white and light green parts; save the tougher dark green tops for broth.
- Fennel - Adds a subtle sweetness and mild anise flavor that mellows as it cooks.
- Celery - An essential stuffing aromatic that adds flavor, moisture, and texture.
- Onion - Sweet, yellow, or brown onion all work. Along with the celery, it builds the savory base of the stuffing.
- Garlic - Fresh chopped garlic adds another layer of savory flavor.
- Fat - Use unsalted butter, ghee, olive oil, or a combination of butter and olive oil.
- Liquid - Use milk, chicken broth, bone broth, or homemade turkey broth. The choice slightly changes the richness and flavor.
- Egg - Adds richness and moisture and helps bind the stuffing together.
- Herbs - Parsley, thyme, and sage give stuffing its classic holiday flavor. Use fresh or dried herbs, or a combination; when substituting dried herbs for fresh, use about one-third as much. Poultry seasoning works too, but I like adding fresh parsley for freshness and color.
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 shopping for stuffing, pick up turkey pieces to make homemade turkey broth. Use it instead of milk in the stuffing, then use the rest for soups, Thanksgiving sides, and homemade turkey gravy.
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 allows it to soak up all of the wonderful flavors while cooking without becoming soggy. Making your own dried bread cubes is easy and gives you control over the bread and texture.
Step 1: Start by cutting then drying the bread cubes either on the counter overnight or in the oven. See details below or 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 bread cubes in a single layer on a rimmed baking sheet so air can circulate around them. Leave uncovered for 24 hours, until dry.
You can do this several days ahead. Once dry, store the bread cubes in an airtight container or zip-top bag until ready to make the stuffing.
Oven Method
Heat the oven to 225°F. Spread the bread cubes in a single layer on a rimmed baking sheet and bake for 35-40 minutes. They will continue to dry as they cool.
Cool completely, then use right away or store in an airtight container until ready to make the stuffing.
Make Ahead Tips for Stuffing
- Dry the bread cubes several days ahead and store them in an airtight container.
- Clean and chop the leek and fennel a day ahead and refrigerate until needed.
- Pull out your casserole dish and put a sticky note in it that says Stuffing.
- Make homemade turkey or vegetable broth ahead and refrigerate or freeze until needed.
- Assemble the stuffing Thanksgiving morning, cover, and refrigerate. Take it out about an hour before baking to get the chill off, then bake as directed.
Chef's Tip: Get a head start on your turkey, too. Dry-brining is easy and gives you delicious results. Follow my step-by-step guide for How to Dry Brine a Turkey, starting Sunday or Monday of Thanksgiving week.
Serving Suggestions
Serve this stuffing alongside roast turkey, ham, or roast beef with your favorite Thanksgiving sides. A few reader favorites:
- 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 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. Store leftovers covered in the refrigerator for 3-4 days. I've never tried freezing it because there is never any left!
Reheating
To reheat stuffing, cover and bake in a 350°F oven until heated through to 165°F internally. Timing depends on the amount of stuffing and how cold it is when it goes into the oven; start checking at about 30 minutes. For faster, more even reheating, let the stuffing stand at room temperature for about an hour to take the chill off before baking.
Recipe FAQs
Traditional stuffing is made with bread, aromatic vegetables such as onion and celery, herbs, and broth. Many recipes also include butter and egg for richness, moisture, and structure.
Good bread, plenty of aromatic vegetables, garlic, herbs, and flavorful broth make a big difference. Some recipes also include dried fruit such as cranberries or figs, or fresh seasonal fruit such as apples or pears. I leave fruit out of my recipe, but you can certainly add it.
For extra flavor, loosely fill the turkey cavity with chopped onion, carrot and celery, whole crushed garlic cloves, and fresh herbs. These aromatics add flavor as the turkey roasts without using bread stuffing in the cavity. See my How to Dry Brine a Turkey post for more turkey preparation tips.
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 regular or 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
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
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
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
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.