Gluten Free Thanksgiving Stuffing Recipe

Gluten Free Thanksgiving Stuffing Recipe

My savory gluten free Thanksgiving Stuffing with carrots, cranberries, apple and sage is always a hit. It’s so full of autumnal flavor and color that it’s hard to resist. This recipe for gluten free Thanksgiving Stuffing made with delicious homemade gluten free bread is so easy, but it looks truly gourmet with all these yummy ingredients.

You can use my gfJules™ Bread Mix, make one of my gluten free loaf bread recipes from scratch, or consider this an opportunity to get rid of that rock hard gluten free store-bought loaf in your freezer! Another option: make this with my gfJules Gluten Free Cornbread Mix, if you’re more of a cornbread stuffing kindof family.

There’s no wrong answer, as long as you start with the best ingredients! You can see from the pictures below that I’ve even used some of my homemade gluten free pumpernickel bread. See what I mean? Lots of options — none of them wrong!

gluten free stuffing with sage

I like using at least two different kinds of gluten free bread for contrast in the cubes. This stuffing is made with a gluten free pumpernickel bread and my gfJules Bread Mix.

 

Follow the directions below to dry out the bread cubes before proceeding with the stuffing recipe.

gluten free croutons

Use any kind of gluten free bread you prefer — even gluten free pumpernickel!

 

Modify any ingredients or herbs that don’t suit your tastes and make this recipe your own. I like adding apples and cranberries, nuts and lots of fresh herbs, but feel free to leave any of those mix-ins out if your crowd won’t like them or you don’t have those ingredients on hand.

Gluten free stuffing with spoon

Remember: it’s important that you stuff your bird with GLUTEN-FREE dressing! If the turkey is dressed with gluten-full stuffing instead, the turkey will have had contact with gluten and you should not eat the turkey or that dressing.

Check out this video showing how to make this gorgeous gluten free stuffing!

 

Luckily, this gluten free stuffing recipe is delicious enough that everyone at the table will love it in the bird or as a side dish. For more tips on how to have both a safe and tasty gluten free Thanksgiving, hop to my comprehensive post here.

Blessings to you and yours, as we give thanks for good gluten free stuffing, and so many other things this Thanksgiving!

Gluten Free Stuffing with carrots

See how to make this recipe in the video below

 

 

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Gluten Free Thanksgiving Stuffing Recipe

gluten free stuffing with sage

5 from 3 reviews

Savory Gluten Free Thanksgiving Stuffing with carrots, sage, apples and cranberries has all the colors and flavors of fall in one iconic dish! | gfJules

  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 2 1/2 hours total
  • Total Time: ~3 hours total
  • Yield: serves 8-10

Ingredients

  • 6 cups gluten-free bread cubes
  • 2 cups chopped and peeled apples
  • 1 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup flaxseed meal
  • 1/4 cup dried cranberries
  • 1/2 tsp. rubbed (fresh) sage
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 6 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 1 1/2 cups ± gluten-free vegetable broth (Imagine Foods® Organic Vegetable Broth, Massel 7 bouillon, Celifibr® Bouillon Cubes, and Savory Choice Concentrated Broths are currently gluten free)

Instructions

Preheat oven to 225-250º F.

Cube bread spread in a single layer onto one or two cookie sheets. Bake until crunchy, stirring every half hour or so, for a total of 90 minutes (depending on how dry your bread was before you put it in the oven, you may need less time in the oven to dry the cubes, so keep checking periodically).

Remove the dry bread cubes from the oven and turn up the temperature to 375°F.

In a large skillet, melt 4 tablespoons butter, then add the carrots, celery and onion, cooking until tender (about 10 minutes).  Add the herbs, salt and pepper and stir, cooking for another 2 minutes.  Remove from heat.

Combine the dried bread cubes, chopped apple, nuts, berries and flaxseed in a very large bowl.  Stir in the carrot-onion mixture until well-mixed. Add cooking stock of choice to the large bowl and stir, adding more stock as necessary to make a moist stuffing. Spread mixture into a lightly oiled 3-quart baking dish. Melt the remaining 2 tablespoons butter and drizzle over the top of the stuffing.

Cover with foil and bake at 375º F for 25 minutes; remove the foil and bake an additional 15 minutes or until the top is golden-brown and the stuffing is not soggy.

Make ahead options:

Bake the bread cubes and wait for the cubes to cool before packing them in zip-top bags to keep the moisture out. Prepare the stuffing the next day.

Or assemble the stuffing the night before, cover and refrigerate: when ready to bake, place a rack in the middle of the oven and bake covered for 25 minutes at 375°F. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking straight from the refrigerator, add 10 extra minutes to total baking time.

 

Delicious gluten free stuffing can be a year-round side dish; don’t save it for only special occasions!

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Savory Gluten Free Thanksgiving Stuffing with carrots, sage, apples and cranberries has all the colors and flavors of fall in one iconic dish!

Savory Gluten Free Thanksgiving Stuffing with carrots, sage, apples and cranberries has all the colors and flavors of fall in one iconic dish! | gfJules
Thanksgiving stuffing made with delicious homemade gluten free bread is so easy! Tailor the additions to your taste, and you'll have a new favorite recipe! #glutenfree #Thanksgiving #glutenfreestuffing

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49 thoughts on “Gluten Free Thanksgiving Stuffing Recipe

  1. Success on making a trial run tonight. I did a sausage sage recipe. I needed to make smaller bread cubes. I used your pizza mix. Everyone went back for seconds.

    • Fantastic to hear, Kelly! And good for you for trying it in advance so you’ll rest easy knowing Thanksgiving will be great!
      ~jules

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  3. I made a test batch using canyon Bakehouse bread and the bread seems to fall apart? – the texture was awful. I’ve tried with other breads as well – I’m thinking of making a dry dressing and just serve gf gravy to moisten.

    • Hi MA – I used my homemade gluten free breads without issue, so maybe the problem is that brand of bread. Also if the cubes are not toasted really thoroughly, they could get mushy when liquid is added, OR too much liquid could have been used. All breads will absorb different amounts of liquid, and will also vary depending on how toasted they are. You could always try spreading it all out on a parchment-lined baking sheet again and baking to crisp it up a bit, then putting it back in the pan to finish baking as stuffing. I hope that helps!
      ~jules

  4. Question, Jules.

    Do you think it would be ok to dry the bread and store it a couple of days – like in FoodSaver bags until I’m ready to prepare the recipe?

    I’m trying to do as much prep as possible!

  5. I always save those not so successful GF bread recipes and the collection of dried out or not so desirable “heels” of GF breaf for my stuffing. The varity of flavors and textures make an awesome final dish especially if it is baked with the turkey.

    • I agree, Jodi! I was just telling my husband last night that I was going to save this GF brown bread I made over the weekend and use it in my stuffing with some of my regular GF sandwich bread – the colors and the texture contrast will be great for stuffing. Have a wonderful Thanksgiving!!!
      ~jules

    • Hi Jennifer, you just use the cooked cornbread in place of the bread in this recipe — same amounts and proportions. Happy Thanksgiving!
      ~jules

    • Hi Tina, this stuffing could absolutely be used in the bird or cooked separately — whichever you prefer. Make sure not to ever put gluten stuffing in a turkey or the gluten-free folks won’t be able to enjoy the turkey because of cross contact. Happy Thanksgiving!!!
      ~jules

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  7. I’ve been using your gluten free recipes for thanksgiving for about 5 years now…my father doesn’t even know the difference.

    • That’s so wonderful to hear, Rhonda!!! No reason to spoil the fun and tell him he’s been enjoying gluten-free stuffing for years! 😉
      ~jules

  8. I used to make stuffing bread. I believe it was a Cuisinart recipe. You add your herbs and other flavorings to the bread its self when kneading it. I would add the cranberries and herbs and other things too that bread. When cool cube it and let it dry.

    • It would be delicious to make homemade bread with the cranberries and herbs in the bread and then use that for the stuffing – you would wow EVERYONE at the Thanksgiving table with that presentation, Joyce!
      ~jules

  9. I make a gluten free cornbread with celery and onion in the batter. Then I add sage, salt, 8 eggs, 2 or 3 cups of chicken broth. It tastes like Grandmothers stuffing.

    • Wonderful, Dallen! Thanks so much for sharing your Grandmother’s secrets to stuffing success!!! Have a wonderful holiday!

  10. Jules, my son has a HUGE apple allergy (triggers a migraine in less than 30 minutes if he consumes apple in any form – fruit, juice, vinegar – so I’m wondering if you can substitute pears or something else in this recipe? Just omitting 2 whole cups of ingredient from the recipe would definitely reduce your yield as well as leave the flavor a bit lacking. I would really like to go as gluten-free this Thanksgiving as I can to show my family you can still eat well, even when you omit gluten (and casein and soy)!! Thanks!!

    • Hi Michelle – pears would be lovely in this recipe! I think I might try it that way this year, too! Best of luck as you go GF this Thanksgiving – you definitely have the right attitude! It’s absolutely possible (and can be quite easy!) to still eat well, even GFCF and soy-free! :)

  11. The gluten free stuffing sounds great. What does the flax seed do and do you need that? Also, Whole Foods has gluten free sage stuffing (bread cube) in bags ready to go. Have you tried these?

    • Flax seeds, ground into meal, add a tremendous amount of nutrition, even in such small quantities. I like the nutty flavor as well, but it could easily be omitted. I have not yet tried the Whole Foods stuffing cubes, but I’ve been to the Whole Foods GF Bakehouse a few times to visit my friend Lee Tobin, who runs the facility, and I’ve seen these being baked all year long! I’m sure they’re good and sounds like they may already have some of the herbs and spices you’d want for stuffing in the bread. It’s worth a try!

  12. Jules, I was reading the Oct/Nov Living Without magazine that has your recipes and article in it. In that article, you offered a recipe for stuffing that basically has all of the ingredients in the recipe above but just in different quantities. (Also, the one above calls for butter and the magazine version calls for olive oil.)Not to put you on the spot, but I’m curious which version you prefer….?? Is the magazine version an updated (perfected) version of the one above?

    • The one in the magazine is the same one from my new book, Free for All Cooking, so it’s my newer version, so to speak. Both are great, and as with any stuffing, itshould be an amalgamation of the flavors and ingredients you like best!

  13. This recipe is very similar to mine. In addition, I mix about 1/4 cup of maple syrup after everything is mixed. This adds a little sweetness with the tart apples and cranberries. Enjoy!

  14. Thanks Jules, I can’t wait to try this! I was going to miss stuffing this year and hadn’t thought about using the frozen GF brick taking up freezer space. I usually toss in some fresh snipped rosemary into my stuffing too-it’s lovely with the apples :)

      • Greetings all!
        I just finished making my turkey dressing croutons. I made two loaves of Jules Bread Mix with the following additions.
        To each loaf I added 2Tbs sage; 1 tsp ground nutmeg; and 2Tbs flaxseed.
        Made the bread as package directs; but I butter the crust when it’s done to keep a bit softer.
        cut loaves into 1″ cubes; bake at 400 F for 10 min. It’s ready for stuffing recipe.
        The spices can be adjusted to your taste. LOVE this bread anyway it’s made!!! Thanks, Jules!!!