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Best Gluten-Free Thanksgiving Stuffing with Fresh Herbs

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This gluten-free Thanksgiving stuffing with fresh herbs is proof that you don’t have to compromise on flavor to accommodate dietary needs. It’s the kind of recipe that makes everyone at the table feel included — and more importantly, it makes them feel like they’re not missing a thing.

Ingredients

Scale
  • 1 (16-ounce) loaf gluten-free bread, cut into 1-inch cubes (about 10 cups)
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 2 tablespoons olive oil
  • 1 large yellow onion, finely chopped (about 2 cups)
  • 3 celery ribs, finely chopped (about 1.5 cups)
  • 8 ounces cremini mushrooms, sliced (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1/4 cup dry white wine (like Sauvignon Blanc)
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon poultry seasoning (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread the gluten-free bread cubes on a large baking sheet in a single layer. Bake for 10-12 minutes, stirring halfway through, until the cubes are dry and lightly toasted. Set aside to cool.
  2. While the bread is toasting, melt the butter and olive oil together in a large skillet over medium heat. Add the chopped onion and celery and cook, stirring occasionally, for about 8-10 minutes until they’re soft and starting to turn golden at the edges. If using mushrooms, add them after 5 minutes and cook until they release their liquid and start to brown.
  3. Stir in the minced garlic, chopped sage, thyme, and rosemary. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  4. In a large mixing bowl, combine the toasted bread cubes and the sautéed vegetable mixture. Toss gently to distribute everything evenly.
  5. In a separate bowl or liquid measuring cup, whisk together the chicken broth, white wine (if using), beaten eggs, salt, pepper, and poultry seasoning until the eggs are fully incorporated.
  6. Pour the liquid mixture over the bread and vegetable mixture. Use a spatula to gently fold everything together until the bread cubes are evenly moistened. Let the mixture sit for 5-10 minutes to allow the bread to absorb the liquid.
  7. Grease a 9×13-inch baking dish with butter. Transfer the stuffing mixture to the dish and spread it into an even layer. Dot the top with a few small pats of butter.
  8. Bake the stuffing at 375°F (190°C) for 30-35 minutes, until the top is golden brown and crispy. Let it cool for 5 minutes before serving.

Notes

Don’t skip toasting the bread. Gluten-free bread is naturally more moist and dense than regular bread. If you don’t toast it first, it will absorb the liquid unevenly and turn into a gummy mess. Watch your liquid ratio – gluten-free bread absorbs liquid differently than wheat bread. Start with the amount listed, but if your bread seems particularly dry, add an extra 1/4 cup of broth. Let it rest before baking for 5-10 minutes after adding the liquid. Use fresh herbs for best results. You can assemble the stuffing up to 24 hours in advance.

Nutrition

Keywords: gluten-free stuffing, Thanksgiving stuffing, gluten-free Thanksgiving, herb stuffing, gluten-free side dish

Find it online: https://tablemira.com/best-gluten-free-thanksgiving-stuffing-with-fresh-herbs/