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Gluten Free Stuffing

This easy-to-make GF stuffing is perfect for Thanksgiving!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American, Thanksgiving
Keyword: Autumn, Gluten Free, Thanksgiving
Calories: 262kcal


  • 1 Loaf Gluten-Free Bread 12oz-18oz, sliced into small cubes
  • 2 tbsp Olive Oil extra virgin
  • 1/4 cup Butter substitution bellow
  • 1 large Onion, chopped (1 1/4 cups)
  • 3 stalks Celery, chopped (1 cup)
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Ground Sage
  • 1/4 - 1/2 tsp Ground Pepper
  • Salt
  • 1 tsp Gluten-Free Soy Sauce optional
  • 2 Eggs
  • 1 1/2 cups Chicken Stock


  • Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.
  • In a skillet over medium-low heat, add the butter and melt. Add the onion, celery, and ¼ teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, ¼ teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.
  • **To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
  • Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.
  • Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9x13 baking dish and cover tightly with tin foil.
  • Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!


MAKE IT DAIRY-FREE: Use vegan butter in place of the regular butter.
MAKE IT SOY-FREE: Omit the soy sauce.
Most of this stuffing can be made in advance. I like to toast the bread and make the celery/onion mixture the night before. Let the bread sit at room temperature until the next day and refrigerate the onion/celery mixture. Then just make the egg/stock mixture, mix everything together and bake!
Original Recipe: https://meaningfuleats.com/easy-gluten-free-stuffing-dairy-free/#recipe-card