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Thanksgiving Stuffing

Wheatless Thanksgiving Stuffing – A Delicious Gluten-Free Holiday Side Dish

This wheatless Thanksgiving stuffing is a flavorful and inclusive side dish, combining all the warmth and tradition you expect with the health-conscious benefit of being gluten-free. Whether it’s for guests with wheat allergies or a healthier holiday meal, this recipe delivers comforting textures and aromatic herbs in every bite.
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Servings: 8 people
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups cubed gluten-free bread rustic or artisan style recommended
  • 1 medium onion finely diced
  • 3 celery stalks sliced
  • 2 medium carrots finely diced
  • 3 cloves garlic minced
  • 1/2 cup salted butter or olive oil
  • 2 1/2 cups gluten-free chicken or vegetable broth
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 2 large eggs lightly beaten
  • 1 handful chopped parsley optional

Equipment

  • Large mixing bowl
  • Medium skillet
  • Baking sheet
  • 9x13-inch baking dish
  • Whisk or fork for eggs
  • Measuring cups and spoons

Method
 

  1. Begin by heating your oven to 325°F (160°C). Spread the gluten-free bread cubes evenly on a baking tray. Bake them for 15 to 20 minutes, turning once halfway, until they are crisp but remain pale. Remove and let cool.
  2. Next, cook the vegetables. In a skillet over medium heat, melt the butter or warm the olive oil. Add diced onion, sliced celery, diced carrots, and minced garlic. Stir often and sauté until the vegetables become soft and fragrant, about 8 to 10 minutes.
  3. Add the seasoning. Sprinkle in the dried sage, thyme, rosemary, along with salt and black pepper. Stir the herbs into the vegetables and cook for another minute to enhance their flavor.
  4. Mix the bread with vegetables. Place the toasted bread cubes in a large bowl and gently fold in the sautéed vegetables until evenly combined.
  5. Moisten the mixture. Slowly pour in the gluten-free broth, tossing lightly so the bread absorbs the liquid without becoming overly soggy.
  6. Incorporate the eggs. Add the beaten eggs to the mixture, mixing until the stuffing holds together.
  7. Bake the stuffing. Transfer the stuffing to a greased baking dish. Cover it tightly with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 20 minutes to achieve a golden, slightly crisp crust.
  8. Garnish and serve. Sprinkle with fresh parsley before serving to add a burst of color and flavor.

Notes

For the best results, use gluten-free bread that is a day old or dry fresh cubes in the oven before using. This helps the bread absorb the broth well without turning mushy.
You can mix the stuffing ingredients through the broth stage a day ahead. Keep the mixture covered in the fridge and bake it just before mealtime for convenience.
To make this recipe suitable for dairy-free and vegetarian diets, substitute butter with olive oil or vegan butter and use gluten-free vegetable broth instead of chicken broth.
Feel free to customize by adding extras like diced apples, dried cranberries, or toasted nuts such as walnuts or pecans for a delightful sweet or crunchy punch.
If you want a soft texture, bake the stuffing covered most of the time. Remove the cover during the last 15–20 minutes to get a crispy top layer.