Print

Best Gluten-Free Herb Stuffing (Kid-Approved!)

gluten-free herb stuffing - featured image
Print Recipe

This Kid-Approved Gluten-Free Herb Stuffing is a happy accident turned family favorite. It’s perfectly crispy on the edges, tender inside, and packed with savory herb flavor—no one will guess it’s gluten-free.

Ingredients

Scale
  • 10–12 cups gluten-free bread, cubed (about 1 loaf, sturdy variety like Schär or Udi’s)
  • ½ cup (1 stick) unsalted butter
  • 1 large yellow onion, diced
  • 3–4 celery ribs, diced
  • 3–4 garlic cloves, minced
  • 2 ½ to 3 cups low-sodium chicken or vegetable broth
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried, crushed)
  • ¼ cup fresh parsley, chopped (for garnish)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • Optional: ½ lb gluten-free sausage, cooked and crumbled; ½ cup dried cranberries; 1 cup mushrooms, chopped and sautéed

Instructions

  1. Preheat oven to 375°F (190°C). If using fresh bread, spread cubes on a baking sheet and toast for 10-12 minutes until dry and slightly golden. If using day-old bread, skip toasting.
  2. Cut gluten-free bread into ½-inch to ¾-inch cubes (about 10-12 cups). Place in a large mixing bowl.
  3. In a large skillet, melt butter over medium heat. Add diced onion and celery. Cook 6-8 minutes until onion is translucent and celery is softened. Add minced garlic and cook 1 minute until fragrant.
  4. Stir in fresh sage, thyme, rosemary, salt, and pepper. Cook 1 minute to release flavors.
  5. Pour cooked vegetable mixture over bread cubes in the bowl. Toss gently to combine, being careful not to break up bread cubes.
  6. In a separate bowl, whisk together broth and beaten eggs. Pour over bread mixture and fold gently until moistened. Add more broth if needed—mixture should be moist but not soupy.
  7. Transfer stuffing to a greased 9×13-inch baking dish. Spread evenly without pressing down.
  8. Cover tightly with aluminum foil. Bake for 25 minutes.
  9. Remove foil and bake for another 20-25 minutes until top is golden brown and crispy. For extra-crispy edges, bake 5-10 minutes longer.
  10. Let rest 5-10 minutes before serving. Garnish with fresh parsley.

Notes

For best texture, use day-old or toasted gluten-free bread. Start with 2 ½ cups broth and add more as needed. This stuffing can be made a day ahead—prepare through step 7, cover, and refrigerate. Add 10-15 minutes to covered baking time if starting from cold. For vegan version: replace butter with vegan butter or olive oil, use vegetable broth, omit eggs and add ¼ cup extra broth plus 2 tablespoons flaxseed meal mixed with 6 tablespoons water (let sit 5 minutes). Leftovers keep in refrigerator up to 4 days or freeze up to 3 months. Reheat in oven at 350°F for best texture.

Nutrition

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

Find it online: https://lenatable.com/best-gluten-free-herb-stuffing-kid-approved/