Buttery gluten free bread, onions, celery, and fresh herbs make a super simple gluten free stuffing that’s perfect for your Thanksgiving meal. This is a classic recipe and it’s so easy to put together!
There’s just something extra yummy about a pan full of buttery, flavorful bread and herbs and spices. It’s hard to pass up the crispy, golden brown edges of the stuffing – whenever I make this recipe, I find myself looking for the crunchy edges and eating those first.
If you can’t eat wheat, you may wonder if there’s an easy way to make gluten free stuffing. You can’t run to the grocery store and buy a bag or box of stuffing mix.
But it’s almost that easy to make this gluten free bread stuffing! You just need a few ingredients – starting with your favorite gluten free bread.
Gluten Free Bread
There are so many brands of gluten free bread available these days! Udi’s, Canyon Gluten Free Bakehouse, BFree Foods, and Schar are a few brands that come to mind. These are all brands that I have tried in the past. Of those, BFree and Schar are gluten free and vegan. The other two contain eggs.
There are many, many other brands to look into, or you could even make your own sandwich bread from scratch and use that! As always, be sure to call on the brand you choose to make sure it’s safe for your specific dietary needs.
How to Dry Bread
The best stuffing is made with bread that is a little bit dry and stale. If you are using fresh bread, you will need to leave it out so that it dries out, or you can dry it out in the oven.
- Take your bread and cut it into cubes.
- Spread it out on a baking sheet and place in a 200 degree F oven for 30-40 minutes until it’s dry.
- Use a spatula to stir the bread cubes around in the middle of the baking time.
Step by Step Instructions
- Melt butter or vegan buttery spread in a large pan. Add some chopped celery and onion and cook for 6-8 minutes.
- Add the gluten free bread cubes, seasoning, and broth. Stir well.
- Stir in the fresh parsley.
- Spoon the stuffing into a casserole dish. Sprinkle garlic salt on top. Cover the dish with foil.
- Bake for 30 minutes at 325 degrees F, then remove the foil and bake for an additional 15 minutes.
It’s best to bake the stuffing separate from the turkey. Placing in the turkey increases the risk of the turkey and the stuffing heating unevenly and could result in food poisoning. However, if you choose to stuff your turkey, there are ways to do it safely. Read all about it here.
Yes, I think that would work fine. I would recommend cooking the sausage when you cook the onion and celery. Drain off any excess grease before adding the bread and broth.
Store leftover stuffing in the refrigerator. It should stay fresh in the fridge for 3-4 days.
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The Easiest Gluten Free Stuffing.
Buttery bread, onions, and celery make a super easy gluten free stuffing that everyone will enjoy this holiday!
If your bread needs to be dried out, you will need to do that first. Preheat the oven to 200 degrees F.
Slice the bread into small cubes. Place on a large cookie sheet, and bake at 200 degrees for 30-40 minutes, until the bread is dry. Stir once or twice to make sure it dries evenly. Set aside.
Turn the heat on the oven up to 325 degrees F.
Heat the vegan buttery spread in a large skillet. Add the celery and onion, and cook for 6-8 minutes until tender.
Add the bread cubes, salt, ground sage, onion powder, pepper, and broth. Stir well.
Add the parsley and stir again.
Spoon the stuffing into a casserole dish and sprinkle garlic salt on top. Cover the dish with foil.
Bake at 325 degrees F for 30 minutes covered, then for an additional 15 minutes uncovered until the top is golden brown.
This recipe uses one 18 ounce loaf of bread. That yields about 9 cups of bread cubes, and this recipe makes about 8 servings. You can easily double this recipe if you need to.
You can also slice your bread into cubes and leave it out overnight rather than drying it in the oven.
If you aren’t dairy free, go ahead and use regular butter.
Leftover stuffing can be kept in the refrigerator for 3-4 days.