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The Best Gluten-Free Herb Stuffing for Thanksgiving

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This gluten-free herb stuffing is herb-forward, perfectly moist without being soggy, and sturdy enough to hold its own against a mountain of mashed potatoes and gravy. It’s the kind of side dish that makes everyone at the table happy, and it’s surprisingly easy to pull off once you know a few tricks.

Ingredients

Scale
  • 1 loaf (about 16 oz / 450 g) gluten-free sandwich bread
  • 4 tablespoons (56 g) unsalted butter, plus extra for greasing
  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion (about 200 g), diced
  • 3 celery stalks (about 150 g), diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 ½ cups (360 ml) low-sodium chicken or vegetable broth
  • ¼ cup (60 ml) dry white wine (optional)
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon poultry seasoning

Instructions

  1. Preheat your oven to 300°F (150°C). Cut the gluten-free bread into ½-inch cubes (leave the crust on). You’ll get about 8-9 cups of cubes from one standard loaf.
  2. Spread the bread cubes in a single layer on a large baking sheet. Bake for 15 minutes, then stir and bake for another 10-15 minutes until dry and lightly golden. Remove from oven and let cool. (Can be done up to 2 days ahead; store in an airtight container at room temperature.)
  3. Increase the oven temperature to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  4. In a large skillet, melt the butter with the olive oil over medium heat. Add the diced onion and celery. Cook, stirring occasionally, for 8-10 minutes until soft and translucent.
  5. Add the minced garlic, sage, thyme, and rosemary to the skillet. Cook for 1 minute until fragrant.
  6. In a separate bowl or large measuring cup, whisk together the broth, white wine, beaten egg, salt, pepper, and poultry seasoning until fully incorporated.
  7. Transfer the toasted bread cubes to a large mixing bowl. Pour the cooked vegetable-herb mixture over the top and toss gently. Then pour the liquid mixture over everything and stir until all bread cubes are evenly moistened. Do not overmix.
  8. Transfer the mixture to the prepared baking dish and spread into an even layer. For a crispy top, do not press down; for denser stuffing, press gently with a spatula.
  9. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until the top is golden brown and crispy.
  10. Let the stuffing rest for 5-10 minutes before serving. Sprinkle fresh parsley on top just before serving.

Notes

Don’t skip toasting the bread—it prevents a gummy texture. Start with the recommended liquid amount; add extra broth if mixture seems dry, or extra bread cubes if too wet. Fresh herbs are preferred for best flavor. The stuffing can be assembled the night before and refrigerated; add about 10 minutes to covered baking time. For a vegan version, use vegan butter, vegetable broth, and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

Nutrition

Keywords: gluten-free stuffing, herb stuffing, Thanksgiving stuffing, gluten-free Thanksgiving, gluten-free side dish, herb stuffing recipe

Find it online: https://breezybake.com/the-best-gluten-free-herb-stuffing-for-thanksgiving/