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Classic Gluten-Free Herb Thanksgiving Stuffing: Easy Best Recipe

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This classic gluten-free herb Thanksgiving stuffing delivers golden, herb-flecked perfection with a texture that holds its shape without being heavy. It’s the perfect side dish for your holiday table, made with simple ingredients and deep, savory herb flavor.

Ingredients

Scale
  • 1 large loaf (about 16 ounces) day-old gluten-free bread, cut into ¾-inch cubes
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms (cremini or baby bella), optional
  • 2 teaspoons dried sage
  • 1½ teaspoons dried thyme
  • 1 teaspoon dried rosemary, crushed
  • ½ cup fresh parsley, chopped
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon nutmeg
  • 1½ cups low-sodium chicken or vegetable broth
  • ¼ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 large egg, lightly beaten
  • 2 tablespoons melted butter (for topping)
  • ¼ cup fresh parsley, extra for garnish

Instructions

  1. Prep the bread: If your gluten-free bread isn’t day-old, cut it into ¾-inch cubes and spread on a baking sheet. Toast at 300°F for 10-12 minutes, stirring halfway through, until dry but not browned. Set aside to cool completely.
  2. Sauté the aromatics: In a large skillet over medium heat, melt 4 tablespoons butter with 1 tablespoon olive oil. Add diced onion and celery, cook for 6-8 minutes until onion is translucent and celery softened. Add minced garlic and mushrooms (if using), cook for another 2-3 minutes until mushrooms release liquid and start to brown.
  3. Bloom the herbs: Sprinkle dried sage, thyme, rosemary, salt, pepper, and nutmeg over the vegetables. Stir constantly for about 30 seconds until fragrant.
  4. Deglaze the pan: Pour in ¼ cup white wine, scraping up browned bits. Let simmer for 1-2 minutes until mostly evaporated.
  5. Combine the base: Transfer vegetable mixture to a large mixing bowl. Add dried bread cubes and toss gently. In a separate bowl, whisk together broth and beaten egg. Pour over bread cubes and fold gently with a silicone spatula until moist but not soupy. If dry, add 2-3 tablespoons more broth.
  6. Rest the mixture: Let stuffing sit for 15-20 minutes to allow bread to absorb liquid.
  7. Transfer to baking dish: Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter. Spoon stuffing mixture into dish and spread evenly. (If making ahead, cover and refrigerate up to 24 hours.)
  8. Bake covered: Cover tightly with aluminum foil and bake for 25 minutes.
  9. Bake uncovered: Remove foil, brush top with 2 tablespoons melted butter. Bake for another 20-25 minutes until top is golden brown and crispy. For extra crispiness, broil for 1-2 minutes, watching closely.
  10. Rest and serve: Let stuffing rest on a cooling rack for 10 minutes before serving. Sprinkle with fresh parsley.

Notes

Don’t skip the stale bread step; fresh gluten-free bread will turn to mush. Use low-sodium broth to control saltiness. Let the mixture rest before baking to prevent dry spots. For make-ahead, assemble completely and refrigerate up to 24 hours; add 10 minutes to covered baking time. For vegan version, use vegetable broth, flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and vegan butter.

Nutrition

Keywords: gluten-free stuffing, Thanksgiving stuffing, herb stuffing, gluten-free Thanksgiving, classic stuffing, easy stuffing recipe

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