This stuffing recipe is a gluten-free variation of the stuffing I grew up eating. My mother’s and my mother-in-law’s stuffing recipes were very, very similar. My mother used poultry seasoning, and my MIL used sage, thyme and savory, and no eggs. Although I call it stuffing, I do not stuff the turkey with it, like my mother did. I bake it in a 9 x 13 casserole dish.

Gluten-Free Thanksgiving Stuffing

Gluten-free stuffing/dressing like I grew up eating.
Cook Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 4 Servings


  • 8 Ounces Dried Gluten-free Bread cubes 6 Cups
  • 1 1/2 Cups Celery diced, about 2 stalks
  • 1 Cup Onion Diced
  • 2 - 3 Cloves Garlic Minced, more or less to taste
  • 1 Stick Butter
  • 2 Teaspoons Poultry Seasoning
  • 1 1/2 to 2 Cups Turkey or Chicken Broth
  • 1/4 Cup Good White Wine
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 2 Beaten Large Eggs


  • In a large skillet, melt butter over medium heat.
  • When butter is melted, add diced onions and celery. Saute, stirring occasionally, until they are soft and slightly golden, about 10 minutes.
  • Stir in poultry seasoning, salt, and pepper. Add wine to onion mixture.
  • Place bread cubes in a large bowl.
  • Add onion mixture to bread cubes and stir to combine thoroughly.
  • Now is the time to taste the mixture, before you add the eggs, to make sure all the seasonings are correct. Like salt and pepper.
  • Add in the 2 beaten eggs and stir to combine.
  • Slowly pour in the turkey broth, stirring to incorporate and moisten the bread mixture, but not make it soggy.
  • Add more or less broth as to whether you like your stuffing/dressing moist or on the dryer side.
  • Cover with foil and bake at 350 for 30 to 45 minutes. If you like a crustier stuffing, remove foil last 15 minutes. Enjoy!


My sister likes crispier stuffing and so she makes hers into stuffing balls before putting them into a 9 x 13 casserole.
Keyword Dressing, Gluten-Free, Gluten-Free Stuffing, Side Dish, Stuffing