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Gluten-Free Thanksgiving Stuffing: 3 Easy Ways to Wow

This versatile gluten-free stuffing recipe offers three delicious variations to suit any taste, ensuring a delightful and inclusive Thanksgiving side dish.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 people
Calories 350 kcal

Equipment

  • 9x13 inch baking dish
  • baking sheet
  • large skillet
  • large mixing bowl
  • aluminum foil

Ingredients
  

Basic Stuffing

  • 1 loaf gluten-free bread, 1/2-inch diced stale or lightly toasted
  • 1/2 cup unsalted butter
  • 1 medium yellow onion, diced
  • 2 large celery stalks, diced
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 2 tbsp fresh sage, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Variation 1: Apple, Sausage & Pecan

  • 1 lb ground pork sausage
  • 1 medium apple, diced
  • 1/2 cup pecans, chopped

Variation 2: Mushroom & Herb

  • 8 oz cremini mushrooms, sliced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh rosemary, chopped

Variation 3: Cranberry & Rosemary

  • 1 cup dried cranberries
  • 2 tbsp fresh rosemary, chopped
  • 1 tsp orange zest from 1 orange

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  • Spread the gluten-free bread cubes on a baking sheet and toast them for 10-15 minutes until lightly golden; this helps prevent the stuffing from becoming soggy.

Cooking the Base

  • Melt butter in a large skillet over medium heat, then add the diced onion and celery; cook until softened, about 5-7 minutes.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Transfer the sautéed vegetables to a large mixing bowl with the toasted bread cubes.
  • Pour in the chicken or vegetable broth, fresh sage, fresh thyme, salt, and pepper, then toss gently to combine.

Choosing a Variation (Optional)

  • For Apple, Sausage & Pecan: Cook the ground sausage in the same skillet until browned, drain excess fat, and then stir in the diced apple and chopped pecans with the basic stuffing mixture.
  • For Mushroom & Herb: Sauté the sliced cremini mushrooms in the same skillet until softened, then add them to the basic stuffing along with fresh parsley and rosemary.
  • For Cranberry & Rosemary: Simply combine the dried cranberries, fresh rosemary, and orange zest directly into the basic stuffing mixture.

Baking

  • Transfer the stuffing mixture into the prepared baking dish and cover it with aluminum foil.
  • Bake for 30 minutes, then remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and crispy.
  • Let the stuffing cool for a few minutes before serving.

Notes

For best results, use day-old gluten-free bread or lightly toast fresh bread to prevent a soggy stuffing. You can also prepare the basic stuffing mixture a day ahead and refrigerate it, then add your chosen variation ingredients and bake just before serving. Feel free to adjust the amount of broth to achieve your desired moisture level, adding more if you prefer a softer, moister stuffing.