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Cozy Gluten-Free Thanksgiving Stuffing with Fresh Herbs – Best Easy Recipe

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This gluten-free stuffing is a bowl of warmth, nostalgia, and comfort. With fresh herbs, perfectly toasted bread, and a cozy aroma, it’s everything you want from a stuffing without the gluten.

Ingredients

Scale
  • 1 loaf (about 450g) day-old gluten-free bread, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (or dairy-free butter for vegan option)
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1.5 cups (360 ml) low-sodium vegetable or chicken broth
  • 1 large egg, lightly beaten (or flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon poultry seasoning (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Spread the gluten-free bread cubes on a baking sheet in a single layer. Drizzle with olive oil and toss gently to coat. Bake for 10-12 minutes, stirring halfway through, until dry and lightly golden. Set aside to cool.
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and celery, and cook for 6-8 minutes, stirring occasionally, until the onion is translucent and the celery is tender. Add the minced garlic and cook for one more minute until fragrant.
  3. Stir in the chopped sage, rosemary, thyme, and parsley. Cook for another 1-2 minutes, until fragrant and slightly darkened. Be careful not to burn the garlic or herbs.
  4. Transfer the sautéed vegetable and herb mixture to a large mixing bowl. Add the toasted bread cubes and toss gently to combine.
  5. In a small bowl, whisk together the broth, beaten egg (or flax egg), salt, pepper, and poultry seasoning if using. Pour this mixture evenly over the bread cube mixture. Use a spatula to gently fold everything together until the bread cubes are evenly moistened. Let it sit for 5 minutes to allow the bread to absorb the liquid.
  6. Transfer the mixture to a greased 9×13-inch baking dish and spread it into an even layer. Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and crispy.
  7. Let the stuffing rest for 5-10 minutes before serving.

Notes

Don’t skip toasting the bread—it prevents soggy stuffing. Use a light hand with rosemary as it is strong. Let the stuffing rest before baking to allow even absorption. Check your broth’s saltiness and adjust salt accordingly. For a vegan version, use dairy-free butter and a flax egg. For variations, try adding gluten-free sausage and diced apple, or mushrooms and leeks.

Nutrition

Keywords: gluten-free stuffing, Thanksgiving stuffing, fresh herb stuffing, gluten-free side dish, holiday stuffing, easy stuffing recipe

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