On the lookout for the best gluten free stuffing to add to your Thanksgiving table? We have got you covered! This Easy Gluten-Free Thanksgiving Stuffing is packed with fresh herbs, hearty, easy & delicious! Perfect for your gluten-free guests this Thanksgiving as a Stove Top Copycat!
How to make gluten free stuffing
I grew up on Stove Top stuffing. Honestly, I loved it! I’ve worked on this stuffing for a long time now. I’m PICKY with stuffing, you guys! It can’t be too dry, it can’t be TOO mushy, but has to be just right.
What optional add-ins can I add?
Now you can use my bread recipe (doubled) to make it grain-free, or grab a loaf of you favorite gluten-free bread from the store! The breads may be slightly different depending on which you buy, but the essential stuffing flavors are spot on!
Load your plate up and top it up with ALL the gravy!
Other Thanksgiving Recipes:
Cinnamon Roasted Sweet Potatoes
Perfect Roasted Veggies
Maple Roasted Brussels Sprouts with Bacon
Cranberry Spice Relish
Easy Pumpkin Soup
Harvest Salad with Maple Balsamic Dressing
Brussels Sprouts Slaw
Cheesy Scalloped Potatoes
- 16 ounces gluten-free bread (9 cups) or 1 batch bread from the Lexi’s Clean Kitchen Cookbook made into croutons *see notes for recipe
- 4 cups turkey broth
- 1 cup mushrooms, sliced thin
- 2 ribs celery, diced
- 2 cups carrots, finely diced
- 1 cup mushrooms, diced
- 2 eggs
- 2 tablespoons butter or ghee
- 1 onion diced
- 3 garlic cloves, minced
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- 2 tablespoons fresh thyme, roughly chopped, more to taste
- 2 tablespoons fresh rosemary, roughly chopped, more to taste
- 2 tablespoons fresh sage, roughly chopped, more to taste
- 1 teaspoon coconut aminos
- Optional: 2 sausage links, casing removed
- Optional: 1/2 cup chopped nuts
- Optional: 1 diced apple
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper, more as desired
- Preheat the oven to 400ºF.
- Cut bread into bite-size pieces and place the breadcrumbs in a large bowl. Set aside.
- Heat the stock in a small saucepan over high heat until boiling. Reduce the heat to low and let simmer uncovered.
- Set a large saute pan over medium-high heat and warm the butter. When the butter moves around the pan easily, add the mushrooms. Cook until the mushrooms are brown and all of the liquid has been cooked out.
- Add the celery, carrots and onion and garlic. Cook, stirring, until soft and translucent, about 7 minutes. Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a casserole pan.
- In a medium mixing bowl, whisk together the eggs. Working in batches, pour a few tablespoons of the hot stock into the beaten eggs and quickly whisk until the stock is fully incorporated. Slowly add the remaining stock, continuing to stir.
- Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Add salt and pepper. Cover the casserole pan with foil and bake for 20 minutes.
- Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 20 minutes more.
- Serve immediately with gravy!
- Make sure you dry out your bread either overnight or toast it until dried out.
- For my sandwich bread, see page 80 of the Lexi’s Clean Kitchen Cookbook or double this recipe.
- DON’T over mix when combining all the ingredients or else your bread will begin to get soggy.