Simple and Easy Gluten Free Stuffing

Prep Time: 15 mins Cook Time: 40 mins Yield: 6-10 servings

Gluten Free | Dairy Free | Egg Free

This Simple and Easy Gluten Free Stuffing is the perfect pairing for your holiday feasts. This classic stuffing is full of flavor and spices, and is also dairy and egg free.

Nothing beats homemade stuffing. There are so many variations and add ins you can add to the classic recipe that makes each one unique. But unfortunately so many of those recipes call for not just regular bread, but eggs and sometimes dairy as well.

It’s one of those foods that blows my mind as to why egg is needed because you don’t even have to use an egg replacement in this recipe and it stays together perfectly.

But this Easy Gluten Free Stuffing is not only simple to make, it’s great for everyone because there’s also no dairy or eggs required in this recipe. But it has the same classic stuffing taste and smell, and is bursting with flavor that will complement the rest of your Thanksgiving or Christmas meal.

Happy cooking!

Want more Thanksgiving recipes to fill your menu?

• Ultra Creamy and Delicious Dairy Free Mashed Potatoes
• The Best Apple Crisp
• Creamy Crockpot Spinach and Artichoke Dip
• Leftover Ham Eggless Casserole– if you’re making a ham for Thanksgiving this is a great and fun way to use up the leftovers!
• Candied Pecans with Maple Syrup
• Indulgent Dairy Free Butter Pecan Ice Cream
• Chocolate Pumpkin Mousse
• Creamy Pumpkin Ice Cream
• 3 Ingredient Chocolate Pumpkin Cake Mix Cookies

Ingredients in Easy and Simple Gluten Free Stuffing:

Bread Cubes- I made my own out of dicing a loaf of gluten free bread into 1/2″-3/4″ cubes and baking it in the oven at 300 degrees for 10-20 minutes until the cubes were dried, not toasted. It took about 11 slices of bread for me to get 10 cups of bread cubes, but it depends on the bread that you use.

Celery and Onion- the flavor base of this classic stuffing.

Butter- I used Country Crock Plant Butter to make this stuffing dairy free, but if you just need gluten free stuffing, then substitute your favorite butter.

Chicken Broth- you can also use turkey stock if that is available to you.

Spices- sage, rosemary, parsley, thyme, salt and pepper.

Tools needed for this Gluten Free Stuffing Recipe:

• Measuring cups and spoons
• Cutting board and knife
• Frying pan
• Baking sheet– if making your own bread cubes
• Extra large bowl
• Wooden spoon or rubber spatula
• 9×13 baking dish

How to make Simple Gluten Free Stuffing:

Make the bread cubes: If using store bought bread cubes skip this step. Dice the bread slices into 1/2″-3/4″ cubes. Place on a baking sheet and spread them out into one layer, making sure there is no overlap so they can dry out. Bake in the oven according to the directions below in the recipe card.

Sauté: Melt the butter into a frying pan and then add the celery and onion. Sauté for about 5 minutes and add the spices. Continue to sauté until tender.

Combine the stuffing ingredients: Add the bread cubes to a large bowl. Add the celery and onion mixture, chicken broth and the rest of the spices. Fold all together until all the bread pieces are moist, not wet.

Bake: Transfer the stuffing to a greased 9×13 baking pan and gently press into an even layer. Cover with aluminum foil and bake according to the directions below in the recipe card.

Tips for the best Simple and Easy Gluten Free Stuffing:

• If you are making your own bread cubes, keep in mind we are drying the cubed bread out, not toasting it. Keep your eye on the bread cubes while they are in the oven, and I like to go by feel to see if they are dried out enough.
• When adding the broth, start with a cup and increase by 1/2 cup or 1/4 cup intervals. Some breads may get more soggy than others, and we do not want soggy stuffing! Just enough to make it moist and coat everything.
• This is a simple and classic stuffing recipe, and would be a great base to start with and add anything you’d like. Try adding sausage, dried cranberries or even apples.

How to store any leftover Gluten Free Stuffing:

You can keep it in the 9×13 pan and cover with plastic wrap, or you can transfer to a ziploc bag or an airtight container.

Store in the fridge for 3 days or in freezer for up to 2 months. If freezing, make sure you use an airtight container to prevent any freezer burn.

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Did you make this recipe?

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