Best Gluten-Free Stuffing Recipe for a Fabulous Holiday

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The holidays are a wondrous time where families across the world join in celebration. Aunt Gertrude will speak in great detail of her bunions and proctologist appointment. Cousin Stevey will poke you in the side and ask how much weight you’ve gained. Grandpop will guzzle Rob Roys while Grandmom tries to pimp out her Jell-O mold.

Can you survive the holidays? Thanksgiving? Christmas? National Meatball Day? YES! My gluten-free stuffing recipe will be enjoyed by all and they'll never know it's missing gluten. As for the family situation, if things get too awkward retreat to the kids' table.

Best Gluten-Free Stuffing Recipe


6 cups of gluten free bread cut into 1 inch cubes

3/4 cup diced carrots (1 carrot) 

3/4 cup diced celery (2 celery ribs)

1/2 cup diced shallots (2 medium shallots)

3/4 cup diced onion (1/2 large onion)

2 1/2 cups (4 ounces) roughly cut shiitake, baby bella, & oyster mushroom mix

20 chestnuts roasted, peeled, & roughly cut

2 cups vegetable stock

6 tablespoons butter

1 egg

1 egg yolk

1/2 cup whipping cream

16 sage leaves (fresh)

3 sprigs marjoram (fresh)

1 sprig rosemary (fresh)

Sea salt & pepper to taste


  1. Preheat oven to 350 degrees.
  2. Roughly cut gluten-free bread into cubes.
  3. Toast bread cubes in oven for 20 minutes or until dried. Set aside.
  4. Add diced carrots, celery, shallots, & onion into food processor.
  5. Pulse approximately 20 times to chop finely (but not to the point of “puree”).
  6. In a large skillet, melt 2 tablespoons of butter.
  7. Saute carrots, celery, shallots, & onion mixture for about 3-4 minutes.
  8. Add 2 more tablespoons of butter and add mushrooms.
  9. Saute for 2-3 additional minutes.
  10. Add 2 more tablespoons of butter and add fresh sage, marjoram, rosemary, sea salt, & pepper.
  11. Saute for another 1-2 minutes.
  12. In a baking dish, add toasted bread crumbs and chestnuts.
  13. In a mixing bowl, whisk vegetable stock, egg, egg yolk, and whipping cream.
  14. Pour wet mixture over bread crumbs & chestnuts.
  15. Then thoroughly fold in sauteed vegetable mixture.
  16. Bake for 25 – 30 minutes at 350 degrees until golden brown.
  17. Be sure to stir stuffing halfway through the cook time.

Turkey lurkey doo and
Turkey lurkey dap
I eat that turkey
Then I take a nap

Adam Sandler, The Thanksgiving Song

Turkey Day Tips: Whether you use your bread maker and bake a fresh loaf of gluten-free bread or just grab & go with a loaf from your local supermarket, you'll find that gluten-free bread is very dense. It absorbs more of the liquid than traditional gluten-filled bread, so I increased the total liquid in small increments. This stuffing came out moist, not mushy.

I also used roasted chestnuts for the first time in this recipe. I’m not totally sure if I like the taste of chestnuts. Nor do I like the work it took to shell those little suckers. Use them at your discretion. I served this gluten-free stuffing with a side of gluten-free gravy – it was delicious!

What's your favorite holiday tradition? Share with the Hold the Gluten community in the comments below!

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.

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