This Classic Gluten Free Bread Stuffing combines cubes of bread, onion, and celery with seasoning to make the perfect side to your turkey meal.
I was a picky eater as a child. That’s not to say that I’m all bold and daring now. I’m still rather conservative in what I eat, but thankfully I have grown into eating a lot more things.
One of the things I never ate as a child was bread stuffing. Thankfully it’s not genetic, because both of my kids love this gluten free Bread Stuffing.
A loaf of gluten free bread, plus a few key ingredients, are used to make this yummy Gluten Free Bread Stuffing.
Although you can use any loaf that you want, I bake a loaf of my gluten free Millet Bread a few days ahead of time, and use that. It holds up really well.
How to make Gluten Free Bread Stuffing:
Making bread stuffing is really easy to do. I always thought it was something only my Mom or Grandma could do, but when I found out that it has less than 10 ingredients, and can be made ahead of time, I decided to try it. I’m never going back to the over-priced boxes of gluten free stuffing again.
- Start by cutting up your bread into cubes. The size of the cubes is up to you.
- Lightly dry out the bread on the counter, or in the oven on low heat. You want dry, slightly stale bread to make stuffing.
- Saute the onion and celery in butter, add the seasonings, and stir into the bread cubes.
- Add chicken or vegetable stock to the seasoned bread cubes.
- Bake until hot throughout. Serve, topped with gravy, and enjoy.
Tips to make a great gluten free Bread Stuffing:
- Lightly toasting the bread cubes, just enough for them to be dried out, helped the bread to keep its shape while being stirred with the other ingredients.
- The stuffing can be made in advance, and refrigerated before baking, but you may need to add more stock before baking to ensure that the end result is moist.
- If your oven is full, feel free to use your slow cooker to heat the stuffing. My Mom does this every year. She places a paper towel between the lid and the slow cooker liner so that any extra liquid can evaporate, instead of dripping back into the stuffing and making it soggy.
A few desserts to enjoy after you’ve stuffed yourself with this gluten free Bread Stuffing:
- Crustless Pumpkin Pie
- Award Winning Gluten Free Pumpkin Cheesecake
- Gluten Free Maple Butter Tarts
- Gluten Free Apple Pie
- Gluten Free Pecan Pie
Classic Gluten Free Bread Stuffing recipe:
Gluten Free Bread Stuffing
This Classic Gluten Free Bread Stuffing combines cubes of bread, onion, and celery with seasoning to make the perfect side to your turkey meal.
Ingredients
- 8 cups gluten-free bread cubes (1 loaf)
- 1/2 cup butter or margarine
- 2 stalks celery, chopped
- 1 small onion, diced
- 1 1/2 teaspoons poultry seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup gluten-free chicken or vegetable broth
Instructions
- Preheat the oven to 350 degrees F. Grease a casserole dish and set aside.
- You can let the bread cubes dry out or toast them slightly if you like, but you don't have to. Place bread cubes in a large mixing bowl.
- In a frying pan over medium heat, melt the butter, add the celery and onion and cook until the vegetables are tender. Add the poultry seasoning, parsley, salt, and pepper. Stir to combine.
- Pour the vegetable mixture over the bread cubes and gently stir to coat.
- Pour half of the chicken/vegetable stock over the bread cubes, stirring to coat before adding the remaining stock.
- Transfer stuffing to casserole dish, cover, and bake for 30-40 minutes in preheated oven.
Notes
Feel free to fancy things up, if you like. Add 1 cup of chopped mushrooms to the onions & celery, chopped pecans, raisins, or dried cranberries. Whatever you enjoy, that is what you should do.
Recommended Products
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
-
gfJules Gluten Free Sandwich Bread Mix- Voted #1 by GF Consumers 1.11 lbs, Pack of 1 -
Mercer Culinary M23210 Millennia Wide Wavy Edge Bread Knife, 10-Inch, Black -
Bakeware Set, Krokori Rectangular Baking Pan Ceramic Glaze Baking Dish for Cooking, Kitchen, Cake Dinner, Banquet and Daily Use, 11.6 x 7.8 Inches of Aquamarine, 3 Pack of Rectangular
Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Images updated Oct 2019.
Betty says
Thanks. I’ve yet to recreate my mom’s stuffing even with regular bread so at least I can TRY it again with gluten free bread now. I tried once with a GF french bread loaf I made, I toasted the cubes and they didn’t even absorb any liquid. It was like they were rocks. Needless to say, it was in the garbage.
Jeanine Friesen says
Definitely give this a try, Betty! Try to not really toast the bread, you just want it to be dried out more than toasted. Good luck! 🙂
Louanne says
Great recipes! Definitely using your bread stuffing, dressing as we call it in the south, for US Thanksgiving. Making your pumpkin pir this weekend just because I love pumpkin!
Jeanine Friesen says
Ah, one does not need a reason to make pumpkin pie! Enjoy your own mini Thanksgiving with the Canadians. 😀
Lil says
Why did you call Canadian Thanksgiving mini?
Barara says
This will be the stuffing for our Thanksgiving turkey. Sounds yummy. I have made the Crustless Pumpkin Pie many times and myself and my family love it. That will be served at Thanksgiving also. I enjoy so many of your recipts and am so thankful for them. Thank you so much.
Jeanine Friesen says
Thank YOU, Barara! I’m so glad to hear that the recipes have been a hit. Only a few more weeks until Thanksgiving for you, I’m looking forward to Christmas. 🙂 Enjoy!
Paula says
I was and still am a fairly picky eater as well though my tastes have expanded since I was a child. My mom made stuffing all the time but I was an adult before I ate any! I like the simplicity of this recipe. Hope you are having a lovely Thanksgiving Weekend.
Jeanine Friesen says
Ha, Paula, you and I are foodie twins then! I’m still OK without having stuffing, it’s nice if it’s there, but it’s not a necessity for me. Didn’t touch the stuff as a child though. 🙂
Golden1 says
Made this for my Mom and I and it was delicious. Finally get to eat stuffing again.
Jeanine Friesen says
Wonderful! Glad to hear that, Golden1!
Nancy says
Thank you so much for Gluten free bread stuffing recipe I love stuffing alot and I have used the stove top for years but because of alot of choking I have had to wich to gluten on alot of my foods and I was missing my stuffing so thanks again now I can make my meatloaf muffin recipe again. I have to ask you one thing can you store this stuffing like you can stovetop it’s so much easyer that way, My mom said to try freezing it because thats how the gluten free bread is at the store it comes frozen so I might try that. If you have another way of storing it I would love to know thanks
Jeanine Friesen says
I’ve made it, baked it, then once cool, frozen it without a problem. Just let it defrost, and reheat it, adding more liquid if necessary.
Yvonne (Bread Fun) says
I love stuffing it do not have to be Thanksgiving to have it. Gluten free bread stuffing I can have it at anytime. It looks fantastic and I am going to try it on the week-end. Thanks!!! A awesome site
Christina says
I was just wondering about how long it takes to heat up in a crock pot?
Lee Ann Wall says
I am using your Gluten Free Bread Dressing for the first time. I have a question, the recipe calls for baking the dressing in a casserole. Have you every stuffed the turkey with this recipe. And how does that work out?
Jeanine says
Good question, Lee Ann. I have never stuffed a bird before, not even in my pre gf days. I have no input on this, sorry!
Rebecca says
I have been GF for 10 years and haven’t tried GF stuffing until today. This is amazing! Thank you for a wonderful recipe. This is my favorite Thanksgiving food and I’m glad I don’t have to live without it anymore!
Jeanine says
Ah, Rebecca, you’ve made my day! 🙂 My pleasure! Have a fabulous Thanksgiving!
William says
My daughter needs to be gluten free, so I tried using gluten free bread in place of the wheat bread I would normally use. I used the same ingredients (sage, rosemary, thyme, onion, chicken broth, butter) as I have for the past 20 years, just changed the bread. Unfortunately it came out on the bland side as though I had put hardly anything in. Is there special adjustments needed when using gluten free bread?
Jeanine says
That may depend on what kind of gluten-free bread you’re using, William. It may have had less salt or something than your wheat bread? I’m unsure, it shouldn’t require a lot of tweaking to switch out the bread.
William says
Thanks for the response Jeanine, I was wondering the same thing, but was afraid to add more salt making it too salty. I’m not giving up on gluten free stuffing, so I’ll adjust things here and there. I’ll print the recipe you posted and give that a try, you’ve gotten a lot of good responses on it.
Mary says
My hubby loves this! I will have to make this for him!
Jennifer says
I love your recipes Jeanine! I am currently getting ready for Christmas and am planning on making your millet bread today so my daughter and I can have stuffing this year. I just need to know how long and what temp does your mom use for heating the stuffing in the slow cooker? I’m a bit of a noob with the slow cooker (had one for many years just hardly ever use it) so I need all the help I can get!
Thanks so much!
Jeanine Friesen says
Hi Jennifer, thank you very much! I asked my Mom, and she can’t recall, so I did a quick google search. 😉 It seems you can put it on low for about 4 hours, and if it is hot through before your meal is ready, you can switch it to warm. Also, you can add more broth if it seems dry at that time. My Mom always put a paper towel under the lid so that any excess moisture wouldn’t drip back onto the stuffing, making it soggy. Hope that helps!
Jennifer says
Thank you so much!! Merry Christmas!
Barb says
Nice to hear from someone who has actually made the GF stuffing! Thanks.