|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 3g||12%|
|Total Sugars 7g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Everyone has a favorite stuffing recipe. Also known as dressing when not cooked in a bird, it's a holiday staple with big flavors made by baking toasted or stale bread with seasonings such as thyme and sage. A custard of eggs and chicken broth hold it all together to create that crispy, yet soft texture. These classic American flavors stay the same whether the bread is made with standard wheat flour or an alternative gluten-free bread.
While you can enjoy stuffing—even gluten-free versions—from a box, nothing beats the taste of homemade and it doesn't require much more prep time. Store-bought chicken broth works fine, but a from-scratch version will add even more richness. Additionally, you can air-dry the gluten-free bread overnight or in the oven for about 20 minutes.
"The stuffing was easy, and a great choice for gluten-free family members. The flavor was very good, but if you like stronger herb flavor, taste for seasonings before adding the eggs. You could also use ground sage, which is more concentrated." —Diana Rattray
16-ounce loaf gluten-free bread, cut into small cubes (about 12 cups)
1/3 cup unsalted butter, divided
1 medium onion, diced (about 1 cup)
3 stalks celery, diced (about 1 cup)
2 cloves garlic, minced (about 1 tablespoon)
1/2 teaspoon dried rubbed sage, or 2 teaspoons fresh minced sage
1 teaspoon dried thyme, or 2 teaspoons fresh minced thyme
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
2 cups chicken stock
Gather the ingredients. Preheat the oven to 300 F.
Place cubed bread onto a large, parchment-lined baking sheet and bake in the oven for 20 minutes or until dry to the touch. (Alternately, you can dry out the cubed bread on a baking sheet overnight.)
While the bread is drying, heat 2 tablespoons butter in a large saucepan over medium heat until melted. Add the onion, celery, garlic, sage, thyme, salt, and pepper; stir well to combine. Cook for 10 minutes or until the ingredients are softened. Add the remaining butter and stir until melted; remove from heat and set aside.
Increase the oven to 375 F. Whisk together the eggs and chicken stock in a small bowl. In a large mixing bowl, combine the dried bread with the vegetable mixture, then add the egg-stock mixture. Stir with a large spatula until the bread is coated and everything is thoroughly combined.
Transfer the stuffing to a greased 9-x 13-inch baking dish and spread into an even layer. Bake, covered with foil, for 25 minutes.
Remove the foil and continue to bake the stuffing for 10 to 20 minutes until crisped and browned across the top. Serve warm and enjoy.
- Some store-bought chicken stocks contain gluten, so be sure to check the label before using.
- To air-dry the bread, place the cubes on a large baking sheet and let sit at room temperature for one to two days.
- Make sure the butter is completely melted by stirring it with the vegetables before removing it from the heat.
- Taste for seasoning before adding the eggs.
- Double the celery and onion amounts for extra flavor and texture.
- Make this recipe vegetarian by using a plant-based "no chicken" stock instead.
- Make this recipe vegan by using a plant-based "no chicken" stock, vegan butter, and a cup for cup vegan egg substitute like JustEgg.
- Note that eggs, or an egg alternative, are necessary. The stuffing will not hold together and will be mushy without this ingredient.
- 1 cup mushrooms, thinly sliced, cooked with the other vegetables
- 1 cup chicken or pork sausage, browned in butter for 5 minutes before adding vegetables
- 1 pint small oysters, drained and chopped, then added to vegetables after they have cooked for 5 minutes
- 1 cup applesauce to replace 1 cup of the chicken broth
How To Store and Freeze Gluten-Free Stuffing
- Store leftover stuffing in shallow, airtight containers within 2 hours and use within 3 to 4 days.
- To freeze homemade gluten-free stuffing, place in a tightly sealed container and freeze for up to three months.
- To make stuffing ahead of time, dry the bread cubes in the oven and combine them with the cooked vegetables, butter, and seasonings. Just before baking, whisk the eggs and broth together and add to the bread mixture. Transfer to the baking dish and bake as directed, adding about 5 to 10 minutes to make up for the colder ingredients.
Is Stove Top brand cornbread stuffing gluten-free?
Wheat flour is the first ingredient in Stove Top cornbread stuffing. Therefore, it is not gluten-free.
What's the difference between dressing and stuffing?
Technically, when stuffing is baked on its own in a dish, it's called dressing. Stuffing is the term used when it is placed inside the bird. However, we tend to call dressing stuffing, even when it is cooked in a dish and not stuffed into a turkey or other bird.