Print

Best Gluten-Free Herb Stuffing Recipe (Easy & Homemade)

gluten-free herb stuffing - featured image
Print Recipe

This wholesome gluten-free herb stuffing is quick, easy, and packed with flavor. Perfect for holidays or cozy dinners, it’s a crowd-pleaser that even gluten-lovers can’t resist.

Ingredients

Scale
  • 1 large loaf gluten-free bread (about 12–14 ounces), cut into 1-inch cubes
  • 6 tablespoons unsalted butter (84 grams), plus more for greasing
  • 1 large yellow onion, diced (about 1½ cups)
  • 3–4 celery stalks, diced (about 1 cup)
  • 4 garlic cloves, minced
  • 1½ cups low-sodium vegetable broth (360 ml)
  • 2 large eggs, lightly beaten
  • 2 tablespoons fresh sage, finely chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon dried marjoram (optional)
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon celery seed
  • 1 teaspoon poultry seasoning (gluten-free brand like McCormick or Simply Organic)

Instructions

  1. Preheat oven to 350°F (175°C). Spread bread cubes in a single layer on a baking sheet. Toast for 12-15 minutes, stirring halfway, until dry and lightly golden.
  2. While bread toasts, melt butter in a large skillet over medium heat. Add onion and celery; cook 6-8 minutes until softened. Add garlic and cook 1 minute more. Stir in celery seed, salt, pepper, and poultry seasoning; cook 30 seconds. Remove from heat.
  3. In a small bowl, whisk together vegetable broth and beaten eggs until combined. Ensure broth is at room temperature to avoid scrambling the eggs.
  4. Transfer toasted bread cubes to a large mixing bowl. Add sautéed vegetables and all fresh herbs (sage, thyme, rosemary, parsley, marjoram if using). Toss gently. Pour broth-egg mixture over top and fold carefully until all cubes are moistened. Do not overmix.
  5. Let mixture sit for 10 minutes to allow bread to absorb liquid. Stir gently once more.
  6. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Transfer stuffing mixture to dish and spread evenly. Cover tightly with aluminum foil and bake for 25 minutes.
  7. Remove foil and bake for another 15-20 minutes until top is golden brown and crispy. Let rest 5-10 minutes before serving. Garnish with extra parsley if desired.

Notes

Toast bread cubes thoroughly to prevent sogginess. Let mixture rest 10 minutes before baking for even absorption. For make-ahead, assemble without baking up to 24 hours in advance; add 10 minutes to covered baking time. For vegan option, use vegan butter, flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and vegetable broth. For sausage & apple variation, brown ½ lb gluten-free Italian sausage before cooking vegetables and add 1 diced apple with celery.

Nutrition

Keywords: gluten-free stuffing, herb stuffing, Thanksgiving stuffing, easy stuffing, homemade stuffing, gluten-free side dish

Find it online: https://evabake.com/best-gluten-free-herb-stuffing-recipe-easy-and-homemade/