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Delicious Gluten-Free Thanksgiving Stuffing in a ceramic dish

Classic Gluten-Free Thanksgiving Stuffing

A savory and aromatic gluten-free stuffing, perfect for your Thanksgiving feast. This recipe features toasted gluten-free bread cubes, a medley of aromatic vegetables, and fresh herbs, ensuring a delicious side dish for everyone to enjoy.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 people
Calories 300 kcal

Equipment

  • Oven
  • Large baking sheet
  • Large skillet or Dutch oven
  • 9x13 inch baking dish
  • Aluminum foil
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Whisk

Ingredients
  

For the Bread Cubes

  • 1 loaf Gluten-free bread preferably a sturdy, rustic loaf (day-old or slightly stale is best)
  • 3 tablespoons Olive oil or melted unsalted butter
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Aromatic Vegetables

  • 1 large Yellow onion finely diced
  • 2 Celery stalks finely diced
  • 3 Garlic cloves minced

Herbs and Spices

  • 2 tablespoons Fresh sage finely chopped
  • 1 tablespoon Fresh thyme finely chopped
  • 1 teaspoon Dried poultry seasoning
  • Salt to taste
  • Black pepper to taste

Liquid & Fat

  • 4 tablespoons Unsalted butter or olive oil
  • 2.5 - 3 cups Chicken or vegetable broth (gluten-free)
  • 2 large Eggs lightly beaten (optional)

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C). Cut gluten-free bread into 1-inch cubes and toss with 3 tablespoons of olive oil or melted butter, salt, and pepper on a baking sheet.

Toasting & Sautéing

  • Toast the bread cubes in the preheated oven for 10-15 minutes until lightly golden and crisp; then remove and set aside.
  • In a large skillet, melt 4 tablespoons of butter or heat olive oil over medium heat, then add diced onion and celery and cook until softened, about 8-10 minutes.
  • Stir in minced garlic and cook for an additional minute until fragrant, ensuring it does not brown.

Assembly

  • Remove the skillet from heat and add the toasted bread cubes, fresh sage, fresh thyme, and dried poultry seasoning, tossing gently until well combined.
  • Gradually pour 2.5 cups of gluten-free broth over the mixture, tossing gently, and add more broth as needed until the bread cubes are moistened but not mushy.
  • If desired, whisk in the lightly beaten eggs for a richer, more custard-like texture.

Baking

  • Transfer the stuffing mixture evenly into a greased 9x13 inch baking dish.
  • Cover the baking dish tightly with aluminum foil and bake in the preheated 375°F (190°C) oven for 25-30 minutes.
  • Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy, optionally brushing with extra melted butter for more crispiness.

Serving

  • Let the stuffing rest for a few minutes before serving hot.

Notes

Toasting the bread cubes thoroughly is essential to prevent a soggy stuffing. Adjust the amount of broth to your preferred moisture level, ensuring the bread is moist but not saturated. For an extra rich flavor, you can brush the top with melted butter before the final uncovered bake.