Gluten-Free Stuffing

So good it's life changing!

Life-changing stuffing

HELLOOOO Gluten-Free Stuffing! This stuffing is life changing. Ok, maybe that’s a little dramatic but if you need to eat gluten-free, the holidays can be tricky for many people. Being able to enjoy traditional holiday favorites can be a really big deal and trust me, everyone at the table will be raving about this dish!

The key is starting with a great baguette and toasting it. We used baguettes from Everybody Eats NYC, cubed and baked at 200° for about 40 minutes to dehydrate it. So you start with really crispy but not rock-hard bread. It’s mixed with sautéed onions, celery, garlic & optional other veggies, chicken or veggie broth, and plenty of parsley and sage, then baked. That’s it!

This recipe is from a longtime friend, herself a total foodie and fellow mom of a celiac child. For years her family made 2 stuffings at Thanksgiving – one gluten-free, one not. Now they only want this Gluten-free one… it’s that good!

Scroll down to see the recipe.

Gluten-Free Stuffing


Gluten-Free Stuffing
Recipe type: Holiday, sides
  • 2-3 large Gluten-free baguettes, cut into 1 inch cubes and toasted (bake at 200 approx 30-40 min until lightly crisped & dehydrated) - we used Everybody Eats NYC
  • 1 stick butter (we used Earth Balance dairy-free sticks)
  • 2 cups onion, chopped
  • 1½ cups celery, chopped
  • 3-4 cloves garlic, minced
  • Optional: sliced mushrooms (mix of shitake and baby Bella)
  • ½ tsp pepper
  • ¼ tsp garlic powder
  • 1¾ cup chicken or vegetable broth
  • 4 Tbsp fresh parsley plus more for garnish
  • 1 Tbsp fresh sage
  1. Spray a 9x9 inch baking dish with cooking oil
  2. Melt butter in a large skillet
  3. Sauté veggies including garlic in butter over med/low heat until veggies are soft and the onion is translucent
  4. Season with pepper and garlic powder
  5. Pour over toasted cubes and toss to coat
  6. Add broth
  7. Mix gently so that bread is evenly moist
  8. Add and mix in parsley and sage
  9. Taste and add salt and pepper as desired
  10. Transfer to prepared dish
  11. Bake (covered with tin foil to keep moist) for 40 minutes
  12. Remove foil and bake an additional 10 mins for the top to get crispy
  13. Very good made ahead and reheated!

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