Gluten-Free Stuffing
A gluten-free holiday stuffing with a crispy top and custardy center, built from homemade GF sourdough — herby, savory, and good enough to be the main event.
- Prep Time
- 20 min
- Cook Time
- 55 min
- Total Time
- 1 hr 15 min
- Servings
- 12-14 servings
I didn't really get stuffing until I started adulting. As a kid it was that mysterious bready side while I was laser-focused on mashed potatoes and mac 'n cheese. Then I went gluten-free, started baking my own sourdough, and suddenly stuffing wasn't just "the thing next to turkey" — it became the main character.
I took it to the toughest judges I know: my parents and husband, all raised on classic, gluten-filled holiday stuffing. Plates were cleaned, then refilled. Consider this your official permission slip to get stuffed — GF and proud.
Ingredients
- 12 cups gluten-free bread, cut into cubes (toasted or stale)
- 1 cup unsalted butter
- 2 large sweet onions, diced
- 2 cups diced celery
- 6 garlic cloves, minced
- 1 tbsp. dried thyme
- 1 tbsp. dried parsley
- 1 tbsp. dried rosemary
- 2 1/2 cups chicken or vegetable stock, divided
- 2 large eggs
Instructions
- 1Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- 2Place the bread cubes in a large mixing bowl.
- 3Heat the butter in a large skillet over medium heat. Once melted, add the onion, celery, garlic, and a big pinch of salt and pepper. Cook until softened, about 8-10 minutes.
- 4Stir in the thyme, parsley, rosemary, and 1 cup of the stock.
- 5Pour the onion mixture over the bread cubes and toss well to coat.
- 6In a small bowl, whisk together the remaining stock and eggs, then pour over the bread cubes and fold until thoroughly combined.
- 7Spread into the prepared baking dish and bake for 45-50 minutes, until the internal temperature reaches 160°F. Cover with foil if the top browns too quickly.
Tips
- Make sure your bread is properly stale — if it's too moist, it won't absorb the liquid and the stuffing won't hold together.
- This stuffing is built around Erin's homemade gluten-free sourdough bread — see the Gluten-Free Sourdough Starter recipe to bake your own.
Storage & Reheating
Leftovers keep in the refrigerator for up to 5 days.
Love this recipe? You'll love Chef Erin's Gluten-Free Season's Eatings
Over 60 gluten-free comfort food recipes for Thanksgiving and Christmas — appetizers, main courses, side dishes, baked goods, and sweet treats that make the holidays feel both traditional and worry-free.
