Just because you’re eating gluten-free doesn’t mean you have to miss out on the star of the holiday table! We’ve gathered 20 incredible stuffing recipes that are bursting with flavor and perfect for your festive meals. From classic herb-infused versions to creative twists with seasonal ingredients, these dishes will become new family favorites. Get ready to discover delicious gluten-free stuffing options that everyone at your table will love!
Herbed Quinoa and Mushroom Gluten Free Stuffing
A gentle November afternoon finds me in the kitchen, the earthy scent of mushrooms and herbs slowly filling the air, a quiet ritual that feels like coming home to myself. This herbed quinoa and mushroom stuffing is my gluten-free answer to holiday comfort, simple enough for a weeknight but special enough for gathering. It’s a dish that asks for patience, not perfection, and rewards you with warmth from the inside out.
Ingredients
Quinoa – 1 cup
Vegetable broth – 2 cups
Olive oil – 2 tbsp
Onion – 1 medium, diced
Cremini mushrooms – 8 oz, sliced
Garlic – 2 cloves, minced
Fresh sage – 1 tbsp, chopped
Fresh thyme – 1 tsp, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups vegetable broth in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes.
4. Remove quinoa from heat and let stand covered for 5 minutes to absorb remaining liquid.
5. Fluff quinoa with a fork and spread on a baking sheet to cool completely for 20 minutes.
6. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
7. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
8. Add 8 oz sliced cremini mushrooms and cook for 8 minutes until browned and tender.
9. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
10. Add 1 tbsp chopped sage and 1 tsp thyme, stirring for 30 seconds to release oils.
11. Combine cooled quinoa, mushroom mixture, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
12. Transfer mixture to a greased 8×8 baking dish and cover with foil.
13. Bake at 375°F for 20 minutes, then remove foil and bake 10 more minutes until golden.
The finished stuffing has a delicate, fluffy texture with crispy edges, where the earthy mushrooms and aromatic herbs melt into the nutty quinoa. Serve it warm alongside roasted vegetables, or spoon it into hollowed-out acorn squash halves for a beautiful, self-contained meal that celebrates simplicity.
Sausage and Apple Gluten Free Cornbread Stuffing
Kindness comes in the quiet moments of preparation, when the scent of sausage and apple begins to fill the kitchen, and the simple act of making stuffing feels like wrapping the day in warmth. This gluten-free cornbread version holds space for both tradition and gentle nourishment, each ingredient chosen with care for its role in creating something deeply comforting.
Ingredients
Gluten-free cornbread – 6 cups
Breakfast sausage – 1 lb
Apple – 1 large
Yellow onion – 1 medium
Celery – 2 stalks
Chicken broth – 2 cups
Eggs – 2 large
Butter – ½ cup
Fresh sage – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with butter.
2. Crumble the gluten-free cornbread into a large mixing bowl using your fingers until no large chunks remain.
3. Brown the breakfast sausage in a skillet over medium heat for 8-10 minutes, breaking it into small pieces with a wooden spoon as it cooks.
4. Transfer the cooked sausage to the bowl with the cornbread using a slotted spoon, leaving 2 tablespoons of drippings in the skillet.
5. Dice the yellow onion and celery into ¼-inch pieces and sauté in the sausage drippings for 6-8 minutes until translucent.
6. Peel and core the apple, then chop it into ½-inch cubes and add to the skillet, cooking for 3-4 minutes until slightly softened.
7. Combine the vegetable-apple mixture with the cornbread and sausage in the large bowl.
8. Whisk together the chicken broth and eggs in a separate bowl until fully incorporated.
9. Chop the fresh sage leaves finely and add to the cornbread mixture along with salt and black pepper.
10. Pour the broth-egg mixture over the cornbread and stir gently until all ingredients are moistened evenly.
11. Transfer the stuffing to the prepared baking dish and dot the surface with pats of butter.
12. Cover the dish with aluminum foil and bake at 375°F for 30 minutes.
13. Remove the foil and continue baking for another 20-25 minutes until the top is golden brown and crisp.
14. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle.
Perhaps what makes this stuffing special is how the crisp cornbread edges give way to tender centers, while sweet apple pieces surprise between savory sausage bites. Serve it alongside roasted chicken or turkey, or enjoy it as a main dish with a simple green salad for a complete meal that feels both rustic and refined.
Wild Rice and Cranberry Gluten Free Stuffing
Years of holiday tables have taught me that the most comforting dishes often emerge from quiet kitchen moments, where ingredients whisper their stories rather than shout. Yesterday afternoon, as golden light spilled across the counter, I found myself reaching for wild rice and dried cranberries, feeling that familiar pull toward something both nourishing and nostalgic. This gluten-free stuffing came together like a gentle exhale, each step a meditation on texture and warmth.
Ingredients
Wild rice – 1 cup
Vegetable broth – 2 cups
Dried cranberries – ½ cup
Yellow onion – 1 medium, diced
Celery – 2 stalks, diced
Olive oil – 2 tbsp
Gluten-free bread – 4 cups, cubed
Fresh sage – 2 tbsp, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Rinse 1 cup of wild rice under cold water until the water runs clear to remove any dust or debris.
2. Combine the rinsed wild rice and 2 cups of vegetable broth in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer for 45 minutes until the rice has split open and absorbed most of the liquid.
4. While the rice cooks, preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with olive oil.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add 1 diced yellow onion and 2 diced celery stalks to the skillet and sauté for 6-8 minutes until the onion turns translucent and the celery softens.
7. Stir in 2 tbsp chopped fresh sage and cook for 1 more minute until the fragrance blooms, being careful not to burn the sage.
8. Transfer the cooked wild rice, sautéed vegetables, ½ cup dried cranberries, 4 cups gluten-free bread cubes, 1 tsp salt, and ½ tsp black pepper to a large mixing bowl.
9. Gently fold everything together until the cranberries are evenly distributed and the bread cubes are coated in the mixture.
10. Spoon the stuffing into the prepared baking dish, spreading it into an even layer without packing it down too tightly to allow for crisp edges.
11. Bake uncovered at 350°F for 25-30 minutes until the top is golden brown and the edges are slightly crispy.
12. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to settle. When you pull it from the oven, the wild rice lends an earthy chewiness that plays against the cranberries’ tart bursts, while the gluten-free bread creates a delicate, crisp-tender foundation. Warm leftovers gently in a covered skillet with a splash of broth to revive the textures, or crumble it over roasted squash for a weekday lunch that feels like a holiday embrace.
Rosemary and Garlic Gluten Free Bread Stuffing
Remembering how the scent of rosemary and garlic would fill my grandmother’s kitchen each Thanksgiving, I find myself wanting to recreate that warmth, but with a gentler touch for today’s tables. This gluten-free version carries all the savory comfort of the original, with a texture that holds together beautifully without feeling heavy. It’s a small nod to tradition, adapted for new ways of gathering and eating.
Ingredients
Gluten-free bread cubes – 8 cups
Unsalted butter – ½ cup
Yellow onion – 1 large, diced
Celery – 3 stalks, diced
Fresh rosemary – 2 tbsp, minced
Garlic – 4 cloves, minced
Vegetable broth – 2 cups
Eggs – 2 large
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with butter.
2. Spread the gluten-free bread cubes in a single layer on a baking sheet and toast them in the preheated oven for 12 minutes, until lightly crisp and dry to the touch.
3. Melt the unsalted butter in a large skillet over medium heat.
4. Add the diced yellow onion and celery to the skillet and cook for 8 minutes, stirring occasionally, until the onion becomes translucent and the celery softens.
5. Stir in the minced fresh rosemary and garlic and cook for 1 minute, just until fragrant.
6. Tip: Toasting the bread cubes first helps them absorb the broth without becoming mushy.
7. Transfer the toasted bread cubes to a large mixing bowl.
8. Pour the vegetable broth over the bread cubes and gently toss until evenly moistened.
9. Add the cooked onion-celery mixture from the skillet to the bowl.
10. In a small bowl, whisk the 2 large eggs until smooth and frothy.
11. Pour the whisked eggs over the bread mixture.
12. Sprinkle in the salt and black pepper.
13. Use a large spoon or your hands to mix everything together until well combined.
14. Tip: Mixing with your hands allows you to feel the texture and ensure even distribution without breaking the bread cubes.
15. Transfer the mixture to the prepared baking dish and spread it into an even layer.
16. Cover the dish tightly with aluminum foil.
17. Bake at 375°F for 30 minutes.
18. Remove the foil and continue baking for another 15 minutes, until the top is golden brown and crisp.
19. Tip: Let the stuffing rest for 10 minutes after baking so the flavors meld and it holds its shape when served.
Let this stuffing settle into your memory with its tender, pillowy interior and crisp, herb-speckled crust. The rosemary and garlic weave through each bite without overpowering, while the gluten-free bread gives it a surprisingly light yet satisfying texture. Consider serving it alongside roasted root vegetables or crumbling it over a simple green salad the next day for a delightful second act.
Savory Gluten Free Stuffing with Pecans and Sage
Dappled afternoon light finds me in the kitchen, the earthy scent of sage and toasted pecans rising like a quiet promise from the bowl before me. This gluten-free stuffing feels like a gentle embrace, each ingredient chosen with care to create something both nourishing and deeply comforting. It’s a dish that asks for patience and rewards it with layers of quiet flavor.
Ingredients
Gluten-free bread cubes – 8 cups
Unsalted butter – ½ cup
Yellow onion – 1 large, diced
Celery – 3 stalks, diced
Fresh sage – ¼ cup, chopped
Pecans – 1 cup, chopped
Chicken broth – 2 cups
Egg – 1 large
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter.
2. Spread the gluten-free bread cubes in a single layer on a baking sheet and bake for 12 minutes until crisp and lightly golden, stirring halfway through for even toasting.
3. Melt the unsalted butter in a large skillet over medium heat until it foams and smells nutty, about 3–4 minutes.
4. Add the diced yellow onion and celery to the skillet and cook for 8–10 minutes, stirring occasionally, until the onion is translucent and the celery is tender.
5. Stir in the chopped fresh sage and cook for 1 minute until fragrant, being careful not to burn the delicate herbs.
6. Transfer the vegetable mixture to a large mixing bowl and add the toasted gluten-free bread cubes and chopped pecans, tossing gently to combine.
7. In a separate small bowl, whisk together the chicken broth, egg, salt, and black pepper until fully blended.
8. Pour the broth mixture over the bread cube mixture and fold gently with a spatula until all ingredients are moistened and evenly distributed.
9. Spoon the stuffing into the prepared baking dish, spreading it into an even layer without packing it down too tightly to allow steam to escape.
10. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
11. Remove the foil and bake for another 15–20 minutes until the top is golden brown and crisp at the edges.
12. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle and the texture to firm up slightly. Zestful and fragrant, this stuffing emerges with a perfect contrast of textures—crisp pecan pieces nestled in tender, herb-scented bread. The sage lingers like a soft memory while the buttery richness makes each bite feel like a quiet celebration. Try serving it alongside roasted squash or crumbling it over a simple green salad for an unexpected twist.
Gluten Free Stuffing with Caramelized Onions and Thyme
A quiet kitchen on a crisp November afternoon feels like the perfect place to remember, to gather flavors that whisper of home and hearth, to slowly build something comforting from simple beginnings. This gluten-free stuffing, with its caramelized sweetness and earthy thyme, is that kind of creation—a gentle process yielding a deeply satisfying result.
Ingredients
Gluten-free bread cubes – 8 cups
Yellow onion – 1 large
Unsalted butter – ½ cup
Fresh thyme – 2 tbsp
Chicken broth – 2 cups
Eggs – 2 large
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Cut one large yellow onion into thin, uniform slices to ensure even caramelization.
3. Melt 4 tablespoons of unsalted butter in a large skillet over medium-low heat.
4. Add the sliced onions to the skillet and cook for 30-35 minutes, stirring occasionally, until they turn a deep golden brown and smell sweet.
5. Combine the 8 cups of gluten-free bread cubes and the caramelized onions in a large mixing bowl.
6. Strip the leaves from fresh thyme sprigs until you have 2 tablespoons, then add them to the bowl.
7. In a separate bowl, whisk together 2 cups of chicken broth and 2 large eggs until fully combined.
8. Pour the broth and egg mixture over the bread cube mixture.
9. Add 1 teaspoon of salt and ½ teaspoon of black pepper.
10. Gently toss everything together until the bread is evenly moistened, being careful not to break the cubes.
11. Transfer the mixture to a greased 9×13 inch baking dish.
12. Dot the top with the remaining 4 tablespoons of butter, cut into small pieces.
13. Cover the dish with aluminum foil and bake for 25 minutes.
14. Remove the foil and bake for another 20-25 minutes, until the top is golden brown and crisp.
15. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle.
Hearty and fragrant, this stuffing emerges with a wonderfully crisp top layer that gives way to a soft, moist interior, each bite carrying the deep sweetness of onion and the earthy whisper of thyme. It’s beautiful served straight from the baking dish, but for a special touch, try scooping it into individual ramekins and topping each with a pat of melted herb butter before serving.
Maple Glazed Sweet Potato Gluten Free Stuffing
Zigzagging through memories of autumn tables, I find myself returning to this quiet kitchen ritual, where humble ingredients transform into something that feels like coming home. There’s a gentle rhythm to preparing this dish that settles the soul, each step a meditation on simplicity and flavor.
Ingredients
Sweet potatoes – 2 large
Gluten-free bread – 6 cups cubed
Maple syrup – ½ cup
Vegetable broth – 1 cup
Eggs – 2 large
Butter – 4 tbsp
Salt – 1 tsp
Instructions
1. Preheat your oven to 375°F.
2. Peel the sweet potatoes and cut them into ½-inch cubes.
3. Spread the sweet potato cubes on a baking sheet in a single layer.
4. Roast the sweet potatoes for 25 minutes until they are tender when pierced with a fork.
5. While the sweet potatoes roast, cut the gluten-free bread into ½-inch cubes.
6. Spread the bread cubes on a separate baking sheet.
7. Toast the bread cubes in the oven for 12 minutes until lightly golden and crisp.
8. Melt the butter in a small saucepan over medium heat.
9. Whisk the maple syrup into the melted butter until fully combined.
10. In a large mixing bowl, combine the roasted sweet potatoes and toasted bread cubes.
11. Pour the maple-butter mixture over the potato and bread mixture.
12. Toss gently until everything is evenly coated.
13. In a separate bowl, whisk the eggs until smooth and pale yellow.
14. Gradually whisk the vegetable broth into the eggs.
15. Pour the egg and broth mixture over the stuffing mixture.
16. Add the salt and mix thoroughly until all ingredients are well distributed.
17. Transfer the mixture to a greased 9×13 inch baking dish.
18. Cover the dish with aluminum foil.
19. Bake at 375°F for 30 minutes.
20. Remove the foil and bake for another 15 minutes until the top is golden brown and crisp.
The finished stuffing emerges with a beautiful contrast of textures—crisp golden top giving way to a moist, tender interior where the sweet potatoes have softened into the bread. The maple glaze caramelizes into a subtle sweetness that complements the earthy notes without overwhelming them. For a lovely presentation, serve it in individual ramekins garnished with fresh thyme sprigs, or pack it into bell peppers for a colorful twist on traditional stuffing.
Gluten Free Stuffing with Leeks and Dried Apricots
Folding the torn bread pieces into the bowl, I remember how this recipe came to be—a quiet afternoon spent transforming simple ingredients into something that feels both nourishing and celebratory. The gentle sweetness of apricots and the mild onion flavor of leeks create a stuffing that comforts without overwhelming, perfect for those who prefer gluten-free options but crave traditional holiday warmth.
Ingredients
– Gluten-free bread – 8 cups, torn
– Unsalted butter – ½ cup
– Leeks – 2 cups, sliced
– Dried apricots – 1 cup, chopped
– Chicken broth – 1 ½ cups
– Eggs – 2
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 1 tbsp, chopped
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Spread the torn gluten-free bread pieces in a single layer on a baking sheet.
3. Bake the bread for 15 minutes until dry and lightly golden, then transfer to a large mixing bowl.
4. Melt the unsalted butter in a large skillet over medium heat.
5. Add the sliced leeks and cook for 8-10 minutes, stirring occasionally, until softened but not browned.
6. Stir in the chopped dried apricots and cook for 2 more minutes to slightly plump them.
7. Tip: If your gluten-free bread is very fresh, toasting it first ensures it absorbs the broth without becoming mushy.
8. Pour the leek and apricot mixture over the dried bread in the bowl.
9. In a separate medium bowl, whisk together the chicken broth, eggs, salt, black pepper, and fresh thyme until fully combined.
10. Tip: Whisk the eggs thoroughly into the broth to avoid white streaks in the finished stuffing.
11. Pour the liquid mixture evenly over the bread and leeks in the large bowl.
12. Gently fold everything together with a spatula until all bread pieces are moistened.
13. Transfer the mixture to the prepared baking dish and spread it into an even layer.
14. Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
15. Remove the foil and bake for another 15-20 minutes until the top is crisp and golden brown.
16. Tip: Let the stuffing rest for 10 minutes after baking—this helps the flavors meld and makes slicing cleaner.
Cradling a warm spoonful, the stuffing reveals a tender interior with pockets of sweet apricot and savory leek, all held together by a crisp, golden crust. Consider serving it alongside roasted squash or topping it with toasted pecans for an extra crunch that complements its gentle sweetness.
Spinach and Feta Gluten Free Stuffing
Unfolding this recipe feels like opening a cherished family notebook, the pages worn soft at the edges from years of Thanksgiving mornings. This gluten-free stuffing, with its gentle greens and salty cheese, has become my quiet anchor in the holiday hustle.
Ingredients
Gluten-free bread cubes – 8 cups
Unsalted butter – ½ cup
Yellow onion – 1 large, diced
Celery – 3 stalks, diced
Fresh spinach – 5 oz
Crumbled feta cheese – 1 cup
Chicken broth – 2 cups
Large eggs – 2
Fresh parsley – ¼ cup, chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 350°F.
2. Spread 8 cups of gluten-free bread cubes in a single layer on a baking sheet.
3. Bake the bread cubes for 15 minutes until crisp and dry to the touch.
4. Melt ½ cup of unsalted butter in a large skillet over medium heat.
5. Add 1 large diced yellow onion and 3 diced celery stalks to the skillet.
6. Sauté the vegetables for 8-10 minutes until the onion turns translucent and the celery softens.
7. Add 5 oz of fresh spinach to the skillet and cook for 2-3 minutes until wilted.
8. Tip: Press the spinach gently with your spatula to release excess moisture for a less soggy stuffing.
9. Transfer the vegetable mixture to a large mixing bowl and let it cool for 5 minutes.
10. Whisk 2 cups of chicken broth with 2 large eggs in a separate bowl until fully combined.
11. Add the toasted bread cubes, 1 cup of crumbled feta cheese, and ¼ cup of chopped fresh parsley to the vegetable mixture.
12. Tip: Reserve 2 tablespoons of feta to sprinkle on top for extra cheesy pockets.
13. Pour the broth and egg mixture over the bread and vegetable combination.
14. Gently fold everything together until the bread cubes are evenly moistened.
15. Season the mixture with 1 teaspoon of salt and ½ teaspoon of black pepper.
16. Transfer the stuffing to a greased 9×13 inch baking dish.
17. Tip: Press the stuffing down lightly with the back of a spoon for a crisper top layer.
18. Cover the baking dish with aluminum foil and bake at 350°F for 30 minutes.
19. Remove the foil and bake for another 15-20 minutes until the top is golden brown.
20. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle.
Creamy feta melts into every nook between the crisp bread cubes, while the spinach adds just enough earthiness to balance the richness. The texture holds together beautifully when scooped, yet each bite crumbles delicately on the tongue. Consider serving it alongside roasted chicken or as a bed for poached eggs the next morning—it transforms beautifully with each new context.
Gluten Free Stuffing with Roasted Chestnuts and Parsley
Wandering through the crisp November air, I find myself craving the earthy comfort of stuffing, but this year calls for something gentler on the body yet rich in spirit. This gluten-free version with roasted chestnuts feels like a quiet conversation with autumn itself, each ingredient chosen with care and reflection. It’s a dish that holds space for both tradition and gentle nourishment, perfect for a cozy table or a solitary evening.
Ingredients
Gluten-free bread cubes – 6 cups
Olive oil – ¼ cup
Yellow onion – 1 large, diced
Celery stalks – 3, chopped
Fresh parsley – ½ cup, chopped
Roasted chestnuts – 1 cup, chopped
Vegetable broth – 2 cups
Egg – 1 large
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Spread 6 cups of gluten-free bread cubes in a single layer on a baking sheet and toast in the oven for 10 minutes until lightly crisp and golden.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
4. Add 1 large diced yellow onion and 3 chopped celery stalks to the skillet and sauté for 8 minutes, stirring occasionally, until the onion is translucent and tender.
5. Transfer the toasted bread cubes to a large mixing bowl and add the sautéed onion-celery mixture.
6. Stir in ½ cup chopped fresh parsley, 1 cup chopped roasted chestnuts, 1 teaspoon salt, and ½ teaspoon black pepper until evenly distributed.
7. In a separate small bowl, whisk 1 large egg with 2 cups vegetable broth until fully combined.
8. Pour the broth-egg mixture over the bread cube mixture and gently fold everything together until the liquid is absorbed, taking care not to overmix to keep the texture light.
9. Spoon the stuffing into the prepared baking dish, pressing down lightly, and drizzle the top with the remaining 2 tablespoons of olive oil.
10. Cover the dish tightly with foil and bake at 375°F for 25 minutes.
11. Remove the foil and bake uncovered for another 15–20 minutes until the top is golden brown and crisp at the edges.
12. Let the stuffing rest for 10 minutes before serving to allow the flavors to settle and the texture to firm up slightly. During this time, the chestnuts will soften further, releasing their sweet, nutty essence into every bite. Deeply satisfying and warmly aromatic, this stuffing cradles the tender crunch of chestnuts against the herby freshness of parsley. Consider serving it alongside roasted root vegetables or crumbling it over a simple green salad the next day for a delightful twist on leftovers.
Bacon and Kale Gluten Free Stuffing
Lately, I’ve been thinking about how the simplest ingredients can transform into something deeply comforting when given time and care in the kitchen. This gluten-free stuffing came to me on a quiet afternoon when I wanted something familiar yet new, something that would fill the house with the kind of warmth that lingers long after the meal is over.
Ingredients
Gluten-free bread – 8 cups
Bacon – 8 slices
Kale – 4 cups
Onion – 1 large
Celery – 2 stalks
Chicken broth – 2 cups
Eggs – 2
Butter – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 300°F.
2. Cut the gluten-free bread into ½-inch cubes.
3. Spread the bread cubes in a single layer on a baking sheet.
4. Bake the bread cubes for 20 minutes until completely dry and crisp.
5. Remove the baking sheet from the oven and let the bread cubes cool completely.
6. Increase the oven temperature to 375°F.
7. Chop the bacon into ¼-inch pieces.
8. Cook the bacon in a large skillet over medium heat for 8-10 minutes until crispy.
9. Remove the bacon from the skillet with a slotted spoon, leaving 2 tablespoons of bacon fat in the pan.
10. Chop the onion into ¼-inch dice.
11. Chop the celery into ¼-inch slices.
12. Cook the onion and celery in the bacon fat over medium heat for 6-8 minutes until translucent.
13. Remove the tough stems from the kale and chop the leaves into 1-inch pieces.
14. Add the kale to the skillet and cook for 3-4 minutes until wilted.
15. Whisk the eggs in a small bowl until fully combined.
16. Combine the dried bread cubes, cooked bacon, and vegetable mixture in a large bowl.
17. Pour the chicken broth over the bread mixture and stir gently to combine.
18. Add the whisked eggs to the mixture and stir until everything is evenly distributed.
19. Melt the butter in a small saucepan over low heat.
20. Pour the melted butter over the stuffing mixture and stir to coat.
21. Season the mixture with salt and black pepper.
22. Transfer the stuffing to a 9×13 inch baking dish.
23. Cover the baking dish with aluminum foil.
24. Bake the covered stuffing for 30 minutes at 375°F.
25. Remove the foil and bake for another 15-20 minutes until the top is golden brown and crisp. Using day-old gluten-free bread helps achieve the perfect texture without becoming mushy. Cooking the vegetables in the rendered bacon fat adds layers of flavor that store-bought oils can’t replicate. Letting the baked bread cubes cool completely before mixing ensures they absorb the broth evenly without disintegrating.
Unbelievably, this stuffing manages to be both hearty and delicate, with the kale maintaining just enough structure to provide a pleasant contrast to the soft bread. The bacon lends a smoky saltiness that permeates every bite, while the gluten-free bread creates a lighter texture than traditional versions. I love serving it alongside roasted chicken or even as a bed for poached eggs the next morning.
Gluten Free Stuffing with Butternut Squash and Rosemary
Sometimes the simplest autumn meals feel like coming home, especially when the air turns crisp and golden leaves drift past the window. This gluten-free stuffing, with its sweet butternut squash and earthy rosemary, captures that quiet comfort in every bite. It’s a dish that asks for little but gives so much warmth, perfect for a cozy evening indoors.
Ingredients
– Gluten-free bread cubes – 6 cups
– Butternut squash – 2 cups, cubed
– Olive oil – 3 tbsp
– Fresh rosemary – 1 tbsp, chopped
– Vegetable broth – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Spread the butternut squash cubes in a single layer on a baking sheet, drizzle with 1 tablespoon of olive oil, and roast for 25 minutes until tender and lightly caramelized at the edges.
3. While the squash roasts, combine the gluten-free bread cubes, chopped rosemary, salt, and black pepper in a large mixing bowl.
4. Tip: Gently toss the bread cubes to avoid breaking them—this helps keep the stuffing light and airy.
5. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, then add the roasted butternut squash and sauté for 2 minutes to enhance its sweetness.
6. Stir the sautéed squash into the bread cube mixture until evenly distributed.
7. Gradually pour the vegetable broth over the mixture, folding gently to moisten all the bread without making it soggy.
8. Tip: Let the mixture sit for 5 minutes to allow the bread to absorb the broth fully, which prevents a dry texture later.
9. Transfer the stuffing to the prepared baking dish, spreading it evenly without pressing down too firmly.
10. Bake uncovered for 30–35 minutes, until the top is golden brown and crisp.
11. Tip: Check at the 25-minute mark—if the top browns too quickly, loosely tent it with foil to finish baking.
12. Remove from the oven and let it rest for 10 minutes before serving to set the flavors. Knowing this stuffing holds its shape yet melts softly with each forkful, rich with the sweetness of squash and pine-like rosemary, makes it a humble centerpiece. Try serving it alongside roasted chicken or spooned over a bed of greens for a hearty salad—it’s versatile enough to shine in any setting.
Pumpkin Seed and Cranberry Gluten Free Stuffing
Zigzagging through memories of autumns past, I find myself drawn to the quiet comfort of this gluten-free stuffing. There’s something deeply nourishing about the ritual of preparing it, each ingredient carrying the weight of tradition while embracing new possibilities. Today, I’m sharing this pumpkin seed and cranberry version that feels like wrapping yourself in a warm blanket on a crisp November afternoon.
Ingredients
– Gluten-free bread cubes – 8 cups
– Olive oil – ¼ cup
– Onion – 1 medium, diced
– Celery – 2 stalks, diced
– Vegetable broth – 2 cups
– Dried cranberries – ¾ cup
– Pumpkin seeds – ½ cup
– Fresh sage – 2 tbsp chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. Spread the gluten-free bread cubes in a single layer on a baking sheet and toast them in the preheated oven for 12 minutes until lightly golden and crisp.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
4. Add the diced onion and celery to the skillet and cook for 8 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent.
5. Pour the vegetable broth into the skillet and bring it to a gentle simmer, which should take about 3 minutes.
6. Remove the skillet from heat and stir in the dried cranberries, pumpkin seeds, chopped sage, salt, and black pepper until evenly distributed.
7. Combine the toasted bread cubes with the vegetable mixture in a large bowl, gently folding until all bread pieces are moistened but not soggy.
8. Transfer the mixture to the prepared baking dish and press down lightly with the back of a spoon to create an even layer.
9. Drizzle the remaining 2 tablespoons of olive oil evenly over the top of the stuffing.
10. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
11. Remove the foil and continue baking for another 15 minutes until the top is golden brown and crisp around the edges.
12. Let the stuffing rest for 10 minutes before serving to allow the flavors to meld and the texture to set properly. Lightly toasted pumpkin seeds add wonderful crunch while the cranberries provide bursts of tart sweetness that cut through the savory notes. Leftovers reheat beautifully the next day, and I often enjoy this stuffing as a breakfast bowl topped with a fried egg for a comforting start to chilly mornings.
Gluten Free Stuffing with Chorizo and Poblano Peppers
Now, as the November light slants low across the kitchen floor, I find myself drawn to the warmth of the oven, to the quiet ritual of preparing a dish that feels both comforting and new. This gluten-free stuffing, with its smoky chorizo and gentle poblano heat, is a quiet celebration of flavor, a dish that asks you to slow down and savor each step.
Ingredients
- Gluten-free bread – 8 cups, cubed
- Chorizo – 12 oz, casing removed
- Poblano peppers – 2, diced
- Yellow onion – 1 large, diced
- Celery – 3 stalks, diced
- Garlic – 4 cloves, minced
- Chicken broth – 2 cups
- Eggs – 2
- Unsalted butter – ½ cup, melted
- Fresh sage – 2 tbsp, chopped
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F and spread the gluten-free bread cubes in a single layer on a baking sheet.
- Toast the bread cubes in the oven for 12-15 minutes, until they are dry and lightly golden, which helps them absorb the broth without becoming mushy.
- Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon, for 6-8 minutes until browned and cooked through.
- Remove the chorizo from the skillet with a slotted spoon, leaving 2 tablespoons of rendered fat in the pan.
- Add the diced poblano peppers, onion, and celery to the skillet and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
- Stir in the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
- In a large mixing bowl, whisk together the chicken broth, eggs, melted butter, chopped sage, salt, and black pepper until fully combined.
- Add the toasted bread cubes, cooked chorizo, and sautéed vegetable mixture to the bowl, then gently fold everything together until the bread is evenly coated.
- Transfer the mixture to a greased 9×13 inch baking dish and press it down gently with the back of a spoon to create an even layer.
- Cover the dish tightly with foil and bake at 375°F for 25 minutes, then remove the foil and bake for another 20-25 minutes until the top is crisp and golden brown.
- Let the stuffing rest for 10 minutes before serving to allow the flavors to settle and make it easier to slice.
Crunchy on top yet tender within, each bite carries the smoky warmth of chorizo and the subtle, earthy kick of roasted poblanos. Consider serving it alongside roasted squash or topping individual portions with a fried egg for a complete, comforting meal that feels both familiar and wonderfully new.
Lemon and Herb Gluten Free Stuffing with Almonds
Zestful moments in the kitchen often arrive quietly, like the gentle aroma of lemon and herbs that fills the air when I make this gluten-free stuffing. There’s something deeply comforting about the way almonds add their subtle crunch, a texture that feels both familiar and new. It’s a dish that invites reflection, much like the slow, steady process of preparing it.
Ingredients
– Gluten-free bread – 6 cups
– Unsalted butter – ½ cup
– Yellow onion – 1 medium
– Celery – 2 stalks
– Fresh parsley – ¼ cup
– Fresh thyme – 2 tbsp
– Lemon zest – 1 tbsp
– Slivered almonds – ½ cup
– Chicken broth – 1 ½ cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 350°F.
2. Cut the gluten-free bread into ½-inch cubes.
3. Spread the bread cubes in a single layer on a baking sheet.
4. Bake the bread cubes for 15 minutes, or until they are dry and lightly golden.
5. Melt the unsalted butter in a large skillet over medium heat.
6. Dice the yellow onion and celery into ¼-inch pieces.
7. Sauté the onion and celery in the melted butter for 8–10 minutes, until they are soft and translucent.
8. Chop the fresh parsley and thyme leaves finely.
9. Zest one lemon to yield 1 tablespoon of zest.
10. Combine the toasted bread cubes, sautéed vegetables, parsley, thyme, lemon zest, slivered almonds, salt, and black pepper in a large mixing bowl.
11. Pour the chicken broth over the mixture.
12. Gently toss everything together until the bread is evenly moistened.
13. Transfer the mixture to a greased 9×13-inch baking dish.
14. Cover the baking dish tightly with aluminum foil.
15. Bake at 350°F for 25 minutes.
16. Remove the foil and bake for another 15–20 minutes, until the top is crisp and golden brown. For extra crunch, let it bake uncovered a few minutes longer if you prefer a firmer texture. To check doneness, insert a knife into the center—it should come out warm, indicating the stuffing is heated through. If the almonds begin to darken too quickly, loosely tent the dish with foil to prevent burning.
The almonds provide a delicate crunch that contrasts beautifully with the soft, herb-infused bread, while the lemon zest brightens each bite with a subtle tang. Serve it alongside roasted chicken or spoon it over a bed of greens for a comforting, standalone meal.
Gluten Free Stuffing with Figs and Walnuts
Venturing into holiday cooking often means reimagining traditions, and this quiet afternoon finds me contemplating how to weave warmth and texture into a gluten-free version of stuffing that feels both comforting and special. With dried figs adding gentle sweetness and walnuts offering their earthy crunch, this dish becomes a meditation on seasonal flavors.
Ingredients
Gluten-free bread – 8 cups
Butter – ½ cup
Yellow onion – 1 large
Celery – 3 stalks
Dried figs – 1 cup
Walnuts – ¾ cup
Chicken broth – 2 cups
Eggs – 2
Fresh sage – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 250°F.
2. Cut the gluten-free bread into ½-inch cubes.
3. Spread the bread cubes in a single layer on a baking sheet.
4. Bake the bread cubes for 45 minutes until completely dry and crisp.
5. Transfer the dried bread cubes to a large mixing bowl.
6. Increase the oven temperature to 350°F.
7. Melt the butter in a large skillet over medium heat.
8. Dice the yellow onion into ¼-inch pieces.
9. Chop the celery into ¼-inch slices.
10. Sauté the onion and celery in the melted butter for 8 minutes until translucent but not browned.
11. Chop the dried figs into ¼-inch pieces.
12. Roughly chop the walnuts into pea-sized pieces.
13. Add the figs and walnuts to the skillet and cook for 2 minutes to lightly toast.
14. Finely chop the fresh sage leaves.
15. Pour the skillet contents over the dried bread cubes in the mixing bowl.
16. Add the chopped sage, salt, and black pepper to the bowl.
17. Whisk the eggs in a small bowl until fully combined.
18. Pour the chicken broth and whisked eggs over the bread mixture.
19. Gently fold everything together until the liquid is evenly distributed.
20. Transfer the mixture to a greased 9×13-inch baking dish.
21. Cover the baking dish tightly with aluminum foil.
22. Bake at 350°F for 30 minutes.
23. Remove the foil and bake for another 15 minutes until the top is golden brown and crisp.
24. Insert a knife into the center of the stuffing—it should come out clean and the edges should be bubbling.
Using this stuffing to fill roasted acorn squash halves creates a beautiful vegetarian main course, where the creamy squash complements the stuffing’s contrasting textures. The figs melt into jammy pockets that balance the walnuts’ crunch, while the gluten-free bread maintains a surprisingly light crumb that doesn’t feel heavy alongside richer holiday dishes.
Spicy Jalapeño and Cheddar Gluten Free Stuffing
Nostalgia settles in the kitchen as autumn light filters through the window, carrying memories of holiday tables and the quiet comfort of preparing something warm and nourishing for those we love.
Ingredients
Gluten-free bread – 8 cups cubed
Unsalted butter – ½ cup
Yellow onion – 1 large diced
Celery – 3 stalks diced
Jalapeños – 2 minced
Garlic – 3 cloves minced
Chicken broth – 2 cups
Eggs – 2 large
Sharp cheddar cheese – 1½ cups shredded
Fresh parsley – ¼ cup chopped
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Spread gluten-free bread cubes evenly on a baking sheet.
3. Bake bread cubes for 12 minutes until crisp and lightly golden.
4. Melt unsalted butter in a large skillet over medium heat.
5. Sauté diced yellow onion and diced celery for 8 minutes until translucent.
6. Add minced jalapeños and minced garlic, cooking for 2 more minutes until fragrant.
7. Tip: For milder spice, remove jalapeño seeds before mincing.
8. Transfer the vegetable mixture to a large mixing bowl.
9. Add toasted bread cubes to the bowl with the vegetables.
10. Pour 2 cups chicken broth over the bread mixture.
11. Crack 2 large eggs into a separate small bowl and whisk thoroughly.
12. Tip: Whisking eggs separately prevents uneven distribution in the stuffing.
13. Pour whisked eggs over the bread mixture.
14. Add 1½ cups shredded sharp cheddar cheese, ¼ cup chopped fresh parsley, 1 tsp salt, and ½ tsp black pepper.
15. Gently fold all ingredients together until evenly combined.
16. Transfer the mixture to a greased 9×13 inch baking dish.
17. Cover the baking dish tightly with aluminum foil.
18. Bake covered at 375°F for 25 minutes.
19. Remove the foil and bake uncovered for 15 more minutes until the top is golden brown and crisp.
20. Tip: Insert a knife into the center—it should come out clean when fully cooked.
21. Remove the stuffing from the oven and let it rest for 10 minutes before serving.
You’ll find the crust yields to a moist, tender interior where melted cheddar binds each savory bite. The jalapeños provide a gentle warmth that builds gradually rather than overwhelming the palate. Consider serving scoops in roasted acorn squash halves for an autumnal presentation that makes each portion feel special.
Gluten Free Stuffing with Shiitake Mushrooms and Tarragon
Perhaps there’s something quietly comforting about preparing food that requires patience, about the way chopped vegetables release their earthy scent into the air, promising warmth for the table ahead. This stuffing, born from a need for simplicity and deep flavor, comes together in the stillness of the kitchen, a gentle process that fills the home with the kind of aroma that feels like a soft embrace.
Ingredients
- Gluten-free bread – 8 cups, cubed
- Shiitake mushrooms – 1 lb, sliced
- Yellow onion – 1 large, diced
- Celery – 3 stalks, diced
- Fresh tarragon – ¼ cup, chopped
- Vegetable broth – 2 cups
- Unsalted butter – ½ cup
- Eggs – 2 large
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Preheat your oven to 375°F.
- Spread the gluten-free bread cubes in a single layer on a baking sheet.
- Toast the bread cubes in the oven for 12 minutes, or until they are dry and lightly golden, which helps them absorb the broth without becoming soggy.
- Melt the unsalted butter in a large skillet over medium heat.
- Add the diced yellow onion and diced celery to the skillet.
- Sauté the vegetables for 8 minutes, stirring occasionally, until the onion is translucent and the celery has softened.
- Add the sliced shiitake mushrooms to the skillet.
- Cook the mushrooms for 10 minutes, stirring occasionally, until they have released their liquid and begun to brown.
- Stir in the chopped fresh tarragon, salt, and black pepper, cooking for 1 more minute to release the tarragon’s fragrance.
- Transfer the toasted bread cubes to a large mixing bowl.
- Pour the vegetable and mushroom mixture over the bread cubes.
- Gently toss everything together until the bread is evenly coated.
- Whisk the eggs and vegetable broth together in a separate bowl; adding the eggs helps bind the stuffing, giving it a cohesive texture without being dense.
- Pour the broth and egg mixture over the bread and vegetable mixture.
- Fold everything together gently until the liquid is absorbed, being careful not to overmix to keep the texture light.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Cover the dish tightly with aluminum foil.
- Bake the stuffing for 30 minutes.
- Remove the foil and bake for another 15 minutes, or until the top is crisp and golden brown.
Buttery and fragrant, this stuffing emerges with a crisp top that gives way to a tender, moist interior, where the earthy shiitakes and subtle anise-like tarragon create a quiet harmony. Serve it warm alongside roasted vegetables, or for a different take, use any leftovers to stuff bell peppers the next day, baking them until the peppers are soft and the filling is reheated through.
Sun-Dried Tomato and Basil Gluten Free Stuffing
Kind of like finding an old letter in a drawer, this recipe unfolds slowly, each ingredient a memory waiting to be stirred back to life. There’s something quietly comforting about the way sun-dried tomatoes and basil mingle, creating a gluten-free stuffing that feels both nostalgic and gently new. Let’s begin where all good things do—with gathering and measuring.
Ingredients
Gluten-free bread cubes – 6 cups
Chicken broth – 2 cups
Unsalted butter – ½ cup
Sun-dried tomatoes – ½ cup, chopped
Fresh basil – ¼ cup, chopped
Yellow onion – 1 medium, diced
Celery – 2 stalks, diced
Garlic – 3 cloves, minced
Egg – 1 large
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
2. Spread the gluten-free bread cubes in a single layer on a baking sheet and toast them in the preheated oven for 12–15 minutes, until crisp and lightly golden. Tip: Toasting the bread helps it absorb the broth without becoming soggy.
3. While the bread toasts, melt the unsalted butter in a large skillet over medium heat.
4. Add the diced yellow onion and celery to the skillet and sauté for 6–8 minutes, until the onion is translucent and the celery has softened.
5. Stir in the minced garlic and cook for 1 more minute, just until fragrant. Tip: Avoid browning the garlic to keep its flavor mild and sweet.
6. Transfer the toasted bread cubes to a large mixing bowl and pour the sautéed onion, celery, and garlic mixture over them.
7. Add the chopped sun-dried tomatoes, fresh basil, salt, and black pepper to the bowl, then toss everything gently to combine.
8. In a separate small bowl, whisk the egg with the chicken broth until fully blended.
9. Pour the broth and egg mixture evenly over the bread cube mixture, then fold gently until all the bread is moistened. Tip: Let the mixture sit for 10 minutes before baking to allow the bread to fully absorb the liquid.
10. Spread the stuffing into the prepared baking dish and cover it tightly with aluminum foil.
11. Bake at 375°F for 25 minutes, then remove the foil and bake for another 15–20 minutes, until the top is golden and crisp. When you press the center, it should feel firm and spring back lightly.
12. Remove from the oven and let it rest for 5 minutes before serving. What emerges is a stuffing with a tender, almost pillowy interior and a crisp, golden top, the sun-dried tomatoes lending a gentle sweetness that balances the earthy basil. Try serving it alongside roasted chicken or spooned over a bed of wilted greens for a cozy, standalone meal.
Gluten Free Stuffing with Roasted Garlic and Parmesan
Zigzagging through holiday memories, I find myself returning to the quiet comfort of this gluten-free stuffing, where roasted garlic melts into nutty Parmesan and crusty bread soaks up all the warmth. There’s something deeply soothing about the way these simple ingredients transform, filling the kitchen with an aroma that feels like a gentle embrace. It’s a dish that asks for patience and rewards it with layers of flavor that unfold slowly, much like the quiet moments we cherish.
Ingredients
Gluten-free bread – 8 cups
Garlic – 2 heads
Olive oil – ¼ cup
Parmesan cheese – 1 cup
Chicken broth – 2 cups
Eggs – 2
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Preheat your oven to 400°F.
2. Slice the top quarter off each garlic head to expose the cloves.
3. Drizzle 1 tablespoon of olive oil over each garlic head.
4. Wrap each garlic head tightly in aluminum foil.
5. Roast the garlic in the preheated oven for 40 minutes, or until the cloves are soft and golden brown.
6. Remove the garlic from the oven and let it cool for 15 minutes.
7. Reduce the oven temperature to 350°F.
8. Cut the gluten-free bread into 1-inch cubes.
9. Spread the bread cubes in a single layer on a baking sheet.
10. Bake the bread cubes at 350°F for 15 minutes, or until lightly toasted and dry to the touch.
11. Squeeze the roasted garlic cloves from their skins into a small bowl.
12. Mash the roasted garlic into a smooth paste with a fork.
13. In a large mixing bowl, whisk together the mashed garlic, remaining olive oil, chicken broth, eggs, salt, and black pepper until fully combined.
14. Add the toasted bread cubes and grated Parmesan cheese to the bowl.
15. Gently toss the mixture until all bread cubes are evenly coated with the liquid.
16. Transfer the mixture to a greased 9×13-inch baking dish.
17. Cover the baking dish with aluminum foil.
18. Bake at 350°F for 30 minutes.
19. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and crisp.
20. Let the stuffing rest for 10 minutes before serving.
The stuffing emerges with a crisp, golden crust that gives way to a moist, tender interior, where the sweetness of roasted garlic melds with the salty richness of Parmesan. Serve it alongside roasted vegetables for a cozy weeknight dinner, or spoon it into hollowed-out acorn squash halves for an elegant, autumnal presentation that celebrates the season’s bounty.
Summary
Cooking gluten-free has never been more delicious! With these 20 flavorful stuffing recipes, you can create memorable holiday meals that everyone will enjoy. We hope you find some new favorites to try—don’t forget to leave a comment sharing which recipes you loved most and pin this article on Pinterest to save for your next celebration!
