25 Delicious Gluten Free Stuffing Recipes Healthy

Feeling the chill in the air and dreaming of a cozy, gluten-free feast? You’re in luck! Our roundup of 25 Delicious Gluten-Free Stuffing Recipes is here to transform your holiday table or any dinner into a celebration of flavor and health. From classic herbs to inventive twists, these recipes promise to delight every palate. Let’s dive into the world of gluten-free goodness that doesn’t skimp on taste!

Quinoa and Mushroom Gluten Free Stuffing

Alright, folks, let’s dive into a dish that’s about to make your taste buds do a happy dance—Quinoa and Mushroom Gluten Free Stuffing. This isn’t your grandma’s stuffing (no offense to grandma), but it’s packed with all the cozy, comforting vibes you crave, minus the gluten. Perfect for those who like to keep things light but flavorful, or for anyone who’s just really into quinoa and mushrooms (we see you).

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 cup diced onions
• 2 cups sliced cremini mushrooms
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Tip: Don’t peek under the lid while it’s cooking—quinoa needs its privacy.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the onions and sauté for 3 minutes, until they start to soften.
4. Add the mushrooms to the skillet and cook for another 5 minutes, until they’re golden and have released their moisture.
5. Stir in the garlic, thyme, sage, salt, and pepper, and cook for 1 minute, until fragrant. Tip: Fresh herbs can be used in place of dried—just double the amount.
6. Remove the skillet from heat and stir in the cooked quinoa and parsley until well combined. Tip: For extra crunch, sprinkle some toasted nuts on top before baking.
7. Transfer the mixture to the prepared baking dish and bake for 20 minutes, until the top is lightly golden.

Who knew gluten-free could taste this good? This stuffing is fluffy, savory, and has just the right amount of earthy goodness from the mushrooms. Serve it as a side to your favorite roast, or get wild and use it to stuff peppers for a twist on the classic.

Cornbread Gluten Free Stuffing

Kick off your holiday feast with a twist that’ll have everyone talking—our Cornbread Gluten Free Stuffing is here to steal the show. Packed with flavor and free from gluten, it’s the side dish that proves you don’t have to sacrifice taste for dietary needs.

Ingredients

• 2 cups gluten-free cornbread, cubed and dried
• 1 cup celery, diced
• 1 cup onion, diced
• 1/2 cup unsalted butter
• 2 cups gluten-free chicken broth
• 2 large eggs
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter and sauté the celery and onion until soft, about 5 minutes.
3. Tip: For extra flavor, let the veggies get a slight caramelization.
4. In a large bowl, whisk together the chicken broth and eggs until well combined.
5. Add the sautéed vegetables, dried cornbread cubes, sage, thyme, salt, and pepper to the bowl. Gently toss until everything is evenly coated.
6. Tip: Let the mixture sit for 10 minutes to allow the cornbread to absorb the liquid.
7. Transfer the mixture to the prepared baking dish and spread it out evenly.
8. Bake for 35-40 minutes, or until the top is golden brown and the edges are crispy.
9. Tip: For a crispier top, broil for the last 2 minutes of baking.

Now, this stuffing isn’t just a side—it’s a star. With its crispy edges and moist center, it’s a texture lover’s dream. Serve it alongside your main or get creative by using it as a base for a savory bread pudding. Never let dietary restrictions limit your feast’s flair!

Wild Rice and Cranberry Gluten Free Stuffing

Ready to shake up your stuffing game with a dish that’s as bold and vibrant as your Thanksgiving table banter? This Wild Rice and Cranberry Gluten Free Stuffing is here to steal the spotlight, packing a punch of flavors and textures that’ll have your guests forgetting all about the turkey.

Ingredients

• 2 cups wild rice
• 4 cups vegetable broth
• 1 cup dried cranberries
• 1/2 cup chopped pecans
• 1/4 cup olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion and celery, sautéing for 5 minutes until softened.
4. Stir in the garlic, thyme, sage, salt, and pepper, cooking for an additional 1 minute until fragrant.
5. Remove the skillet from heat and fold in the cooked wild rice, dried cranberries, and chopped pecans until well combined.
6. Transfer the mixture to the prepared baking dish, spreading it evenly. Cover with foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes to crisp the top.
8. Let the stuffing sit for 5 minutes before serving to allow the flavors to meld beautifully.

Zesty and vibrant, this stuffing is a textural dream with chewy cranberries, crunchy pecans, and fluffy rice. Serve it alongside your main dish or, for a twist, use it as a hearty filling for roasted acorn squash halves.

Sausage and Apple Gluten Free Stuffing

Just when you thought stuffing couldn’t get any better, we’re tossing in some juicy apples and savory sausage to shake things up. This gluten-free delight is here to prove that dietary restrictions can still pack a punch of flavor and fun!

Ingredients

• 1 lb gluten-free bread, cubed
• 1 lb sausage, casings removed
• 2 cups apples, diced
• 1 cup celery, chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 eggs, beaten
• 1/4 cup butter, melted
• 1 tbsp sage, dried
• 1 tsp thyme, dried
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the sausage until browned, breaking it into small pieces as it cooks.
3. Add the celery, onion, and garlic to the skillet with the sausage, cooking until the vegetables are softened, about 5 minutes.
4. Tip: For extra flavor, let the vegetables get a slight caramelization before moving to the next step.
5. In a large bowl, combine the gluten-free bread cubes, cooked sausage mixture, diced apples, sage, thyme, salt, and pepper.
6. Pour the chicken broth, beaten eggs, and melted butter over the bread mixture, stirring until everything is evenly moistened.
7. Tip: Let the mixture sit for 10 minutes before baking to allow the bread to absorb the liquids.
8. Transfer the mixture to the prepared baking dish, spreading it out evenly.
9. Bake for 45 minutes, or until the top is golden brown and crispy.
10. Tip: For an extra crispy top, broil for the last 2-3 minutes of baking, watching closely to prevent burning.

Yum! This stuffing is a harmonious blend of sweet and savory, with a texture that’s crispy on top and tender underneath. Serve it alongside your favorite roast or enjoy it as a hearty standalone dish that’ll have everyone asking for seconds.

Herbed Gluten Free Stuffing with Chestnuts

Howdy, food lovers! If you’re on the hunt for a stuffing that’s as delightful to your taste buds as it is kind to your gluten-free lifestyle, you’ve struck gold. This herbed gluten-free stuffing with chestnuts is the unsung hero of holiday tables, ready to steal the show with its earthy flavors and irresistible crunch.

Ingredients

• 4 cups gluten-free bread cubes
• 1 cup roasted chestnuts, chopped
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the gluten-free bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step adds a delightful crunch to your stuffing.
3. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking for 5 minutes until softened.
4. Stir in the garlic, sage, thyme, salt, and pepper, cooking for an additional 1 minute until fragrant. Tip: Fresh herbs elevate the flavor, so don’t skimp!
5. In a large bowl, combine the toasted bread cubes, chestnuts, and the herb mixture from the skillet.
6. Gradually pour in the broth and beaten eggs, mixing gently to ensure everything is evenly moistened. Tip: The eggs act as a binder, giving your stuffing the perfect texture.
7. Transfer the mixture to the prepared baking dish, covering with foil. Bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.

Voilà! This stuffing is a textural dream, with a crispy top layer giving way to a moist, flavorful interior. Serve it alongside your main dish, or get creative by using it as a filling for roasted vegetables for a fun twist.

Gluten Free Stuffing with Pecans and Sage

So, you’re on the hunt for a stuffing that’s not only gluten-free but also packs a punch of flavor and texture? Look no further, because this pecan and sage stuffing is about to become the star of your dinner table, and yes, it’s as fabulous as it sounds.

Ingredients

• 4 cups gluten-free bread cubes
• 1 cup chopped pecans
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 tbsp fresh sage, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken or vegetable broth
• 2 large eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the gluten-free bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step adds a delightful crunch to your stuffing.
3. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking for 5 minutes until softened.
4. Stir in the chopped pecans and sage, cooking for another 2 minutes to release the flavors. Tip: Toasting the pecans beforehand can enhance their nuttiness.
5. In a large bowl, combine the toasted bread cubes with the pecan mixture. Season with salt and pepper.
6. Gradually pour in the broth and beaten eggs, mixing until everything is well coated. Tip: The eggs act as a binder, giving your stuffing the perfect texture.
7. Transfer the mixture to the prepared baking dish, covering with foil. Bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is crispy and golden.

Crunchy pecans, aromatic sage, and a texture that’s just the right balance of moist and crispy make this stuffing unforgettable. Serve it alongside your favorite roast or as a hearty standalone dish for those who can’t get enough.

Sweet Potato Gluten Free Stuffing

Alright, folks, let’s dive into a dish that’s about to make your gluten-free friends weep with joy and your taste buds throw a party—Sweet Potato Gluten-Free Stuffing. This isn’t just any stuffing; it’s a flavor-packed, texture-rich masterpiece that’ll have you questioning why you ever bothered with the traditional stuff.

Ingredients

• 2 cups diced sweet potatoes
• 1 cup gluten-free bread cubes
• 1/2 cup diced onions
• 1/2 cup diced celery
• 1/4 cup melted butter
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1/2 tsp dried thyme
• 1 cup vegetable broth

Instructions

1. Preheat your oven to 375°F and grease a baking dish with olive oil.
2. In a large skillet, heat 2 tbsp olive oil over medium heat and sauté the onions and celery until translucent, about 5 minutes.
3. Add the diced sweet potatoes to the skillet and cook for another 5 minutes, stirring occasionally.
4. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Stir in the gluten-free bread cubes, melted butter, salt, pepper, sage, and thyme until well combined.
6. Pour the vegetable broth over the mixture and stir gently to moisten all ingredients.
7. Transfer the mixture to the prepared baking dish and cover with foil.
8. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the top is golden brown.
9. Tip: For extra crunch, broil for the last 2 minutes, but watch closely to avoid burning.
10. Let the stuffing sit for 5 minutes before serving to allow the flavors to meld.
11. Tip: This stuffing pairs beautifully with a drizzle of maple syrup for a sweet and savory twist.

Outstanding in every bite, this stuffing boasts a perfect balance of soft sweet potatoes and crispy bread cubes, with herbs that sing in harmony. Serve it alongside your favorite roast or enjoy it as a standalone star—either way, it’s a game-changer.

Gluten Free Stuffing with Dried Fruits and Nuts

Tantalizingly tasty and utterly unforgettable, this gluten-free stuffing with dried fruits and nuts is here to prove that ‘free from’ doesn’t mean free from flavor. Perfect for those who dare to dream beyond the breadbox, it’s a dish that brings the crunch, the sweetness, and the sheer joy of holiday feasting to your table, no gluten required.

Ingredients

– 4 cups gluten-free bread cubes
– 1/2 cup dried cranberries
– 1/2 cup dried apricots, chopped
– 1/2 cup pecans, chopped
– 1/4 cup unsalted butter, melted
– 1 cup chicken or vegetable broth
– 1 tbsp fresh sage, chopped
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large bowl, combine the gluten-free bread cubes, dried cranberries, dried apricots, and pecans.
3. Pour the melted butter over the bread mixture and toss to coat evenly.
4. Gradually add the broth, stirring until the bread is moist but not soggy.
5. Mix in the fresh sage, salt, and black pepper, ensuring everything is well combined.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly.
7. Bake for 30-35 minutes, or until the top is golden and crispy.
8. Let the stuffing sit for 5 minutes before serving to allow the flavors to meld beautifully.
Kick your holiday meal up a notch with this stuffing that’s a delightful dance of textures—crispy on top, tender within, and bursting with the chewy sweetness of fruits and the rich crunch of nuts. Serve it alongside your main dish or, for a twist, use it as a hearty filling for roasted bell peppers.

Savory Gluten Free Stuffing with Leeks and Thyme

Ever find yourself in a gluten-free predicament during the holidays, staring longingly at the stuffing? Fear not, for this savory delight is here to save your feast with leeks and thyme leading the flavor parade!

Ingredients

• 4 cups gluten-free bread cubes
• 2 tbsp olive oil
• 2 cups leeks, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups vegetable broth
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the gluten-free bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step adds a delightful crunch to your stuffing.
3. In a large skillet, heat the olive oil over medium heat. Add the leeks and sauté for 5 minutes, until soft.
4. Add the garlic, thyme, salt, and black pepper to the skillet. Cook for another 2 minutes, stirring constantly to avoid burning the garlic.
5. In a large bowl, combine the toasted bread cubes and the leek mixture. Pour in the vegetable broth and beaten eggs. Mix well until all ingredients are evenly coated. Tip: Let the mixture sit for 5 minutes to allow the bread to absorb the broth.
6. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the top is crispy and golden. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

How does this stuffing stack up? Imagine a dish where every bite is a harmonious blend of crispy, soft, and utterly flavorful, with the leeks and thyme singing in perfect harmony. Serve it alongside your favorite roast or as the star of your vegetarian spread for a meal that’s anything but ordinary.

Gluten Free Stuffing with Butternut Squash

Dive into the cozy embrace of autumn with this gluten-free stuffing that’s anything but ordinary. Packed with the sweet, nutty charm of butternut squash, it’s a dish that’ll have everyone at the table forgetting it’s missing gluten—promise!

Ingredients

• 1 medium butternut squash, peeled and cubed
• 3 cups gluten-free bread cubes
• 1/2 cup unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken or vegetable broth
• 2 eggs, beaten

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Spread the cubed butternut squash on a baking sheet, drizzle with 2 tbsp of melted butter, and roast for 25 minutes until tender.
3. While the squash roasts, melt the remaining butter in a large skillet over medium heat. Add the onion and celery, cooking until soft, about 5 minutes.
4. Stir in the garlic, sage, thyme, salt, and pepper, cooking for another minute until fragrant.
5. In a large bowl, combine the roasted squash, sautéed vegetables, gluten-free bread cubes, and broth. Mix gently to avoid breaking the bread cubes.
6. Fold in the beaten eggs until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish, cover with foil, and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes until the top is golden and crispy.

Ready to wow? This stuffing is a textural dream—crispy on top, moist inside, with pops of sweet squash. Serve it alongside your main or, for a twist, use it to stuff roasted bell peppers for a gluten-free feast that’s as fun as it is flavorful.

Almond Flour Gluten Free Stuffing

Gather ’round, folks, because we’re about to turn the traditional stuffing on its head with a gluten-free twist that’s as delightful as it is delicious. Say hello to your new holiday hero: Almond Flour Gluten-Free Stuffing, a dish so good, it’ll have everyone asking for seconds (and the recipe).

Ingredients

• 4 cups almond flour
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tbsp poultry seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken broth
• 1/2 cup diced celery
• 1/2 cup diced onion

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish to prevent sticking.
2. In a large bowl, combine 4 cups almond flour, 1/2 cup melted unsalted butter, 2 large eggs, 1 tbsp poultry seasoning, 1 tsp salt, and 1/2 tsp black pepper. Mix until well incorporated. Tip: For an extra fluffy texture, let the mixture sit for 5 minutes before baking.
3. Stir in 1 cup chicken broth, 1/2 cup diced celery, and 1/2 cup diced onion until evenly distributed. Tip: Sauté the celery and onion beforehand for a deeper flavor profile.
4. Transfer the mixture to the prepared baking dish and spread evenly. Tip: For a golden top, brush the surface with a little extra melted butter before baking.
5. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Velvety with a slight crunch, this stuffing is a texture lover’s dream, offering a nutty flavor that pairs beautifully with roasted meats or stands proudly on its own. Serve it in a hollowed-out pumpkin for a festive touch that’s sure to impress.

Gluten Free Stuffing with Chorizo and Peppers

Savory, spicy, and utterly irresistible, this gluten-free stuffing is about to become the star of your dinner table. Packed with chorizo and peppers, it’s a dish that promises to deliver flavor in every bite, without the gluten guilt.

Ingredients

• 1 lb gluten-free bread, cubed
• 1/2 lb chorizo, sliced
• 1 cup red bell pepper, diced
• 1 cup green bell pepper, diced
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 eggs, beaten
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat the olive oil and add the chorizo. Cook for 5 minutes until slightly crispy.
3. Add the onion, garlic, and bell peppers to the skillet. Cook for another 5 minutes until the vegetables are soft.
4. In a large bowl, combine the gluten-free bread cubes, chorizo mixture, salt, black pepper, and smoked paprika. Mix well.
5. Pour the chicken broth and beaten eggs over the bread mixture. Stir until all the bread is moistened.
6. Transfer the mixture to the prepared baking dish and cover with foil.
7. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden brown.
8. Let the stuffing sit for 5 minutes before serving to allow it to set.

Perfectly crispy on the outside and moist on the inside, this stuffing is a flavor explosion with every forkful. Serve it alongside your favorite roasted meats or enjoy it as a hearty standalone dish for a gluten-free feast that doesn’t skimp on taste.

Pumpkin Gluten Free Stuffing

Yum, it’s that time of year again when pumpkin everything takes over our kitchens, and we’re here for it! This Pumpkin Gluten Free Stuffing is a game-changer for your holiday table, blending cozy flavors with a cheeky twist that’ll have everyone asking for seconds.

Ingredients

• 4 cups gluten-free bread cubes
• 1 cup pumpkin puree
• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups vegetable broth
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with olive oil.
2. Spread the gluten-free bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step adds a delightful crunch to your stuffing.
3. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the onion and celery, sautéing for 5 minutes until softened.
4. Stir in the minced garlic, dried sage, dried thyme, salt, and black pepper, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their full flavor.
5. In a large bowl, combine the toasted bread cubes, sautéed vegetables, pumpkin puree, vegetable broth, and beaten eggs. Mix well to ensure everything is evenly coated.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover with foil and bake for 30 minutes.
7. Remove the foil and bake for an additional 15 minutes, or until the top is crispy and golden. Tip: For extra crispiness, broil for the last 2 minutes.

This stuffing is a harmonious blend of moist, fluffy interiors with a crispy top layer, offering a savory-sweet flavor profile that pairs beautifully with roasted meats or as a standalone star. Try serving it in hollowed-out pumpkins for a festive presentation that’ll steal the show!

Gluten Free Stuffing with Kale and Sunflower Seeds

Mmm, imagine a stuffing so good, it’ll make your gluten-loving friends do a double take. This Gluten Free Stuffing with Kale and Sunflower Seeds is here to steal the spotlight at your dinner table, packing a punch of flavor and texture that’s anything but ordinary.

Ingredients

• 4 cups gluten-free bread cubes
• 2 tbsp olive oil
• 1 cup diced onion
• 1 cup diced celery
• 2 cloves garlic, minced
• 2 cups chopped kale
• 1/2 cup sunflower seeds
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried sage

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup diced onion and 1 cup diced celery, sautéing until soft, about 5 minutes.
3. Add 2 cloves minced garlic, sautéing for another minute until fragrant. Tip: Don’t let the garlic brown, or it’ll turn bitter.
4. Stir in 2 cups chopped kale, cooking until wilted, about 3 minutes. Tip: Massage the kale with a bit of olive oil beforehand to soften its texture.
5. Remove the skillet from heat. Mix in 4 cups gluten-free bread cubes, 1/2 cup sunflower seeds, 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1 tsp dried sage.
6. Gradually pour in 1 1/2 cups vegetable broth, stirring until the bread is evenly moistened. Tip: The mixture should be wet but not soggy.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly.
8. Bake uncovered for 30 minutes, or until the top is golden and crispy.

Fluffy, flavorful, and with a delightful crunch from the sunflower seeds, this stuffing is a game-changer. Serve it alongside your favorite roast or enjoy it as a hearty standalone dish—either way, it’s bound to impress.

Bacon and Onion Gluten Free Stuffing

Howdy, fellow food enthusiasts! If you’re on the hunt for a stuffing that’s as fearless as it is flavorful, you’ve just struck gold. This Bacon and Onion Gluten Free Stuffing is here to shake up your dinner table with its irresistible charm and smoky whispers of bacon.

Ingredients

• 6 cups gluten-free bread cubes
• 1/2 lb bacon, diced
• 1 large onion, finely chopped
• 2 cups chicken broth
• 2 eggs, beaten
• 1/4 cup butter, melted
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh sage, chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the diced bacon until crispy, about 8 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. Add the finely chopped onion to the skillet with bacon drippings and sauté until translucent, about 5 minutes. Tip: This is where the flavor starts to build, so don’t rush it!
4. In a large bowl, combine the gluten-free bread cubes, cooked bacon, sautéed onions, chicken broth, beaten eggs, melted butter, salt, black pepper, and fresh sage. Mix well until all ingredients are evenly distributed. Tip: For extra fluffiness, let the mixture sit for 10 minutes to allow the bread to absorb the liquids.
5. Transfer the mixture to the prepared baking dish and spread it out evenly.
6. Bake in the preheated oven for 45 minutes, or until the top is golden brown and crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes, but keep an eye on it to prevent burning.

Let this stuffing cool for a few minutes before serving to let the flavors meld beautifully. The result? A stuffing that’s crispy on the outside, tender on the inside, with a smoky depth that’ll have everyone reaching for seconds. Serve it alongside your favorite roast or as the star of your holiday table—it’s versatile like that!

Gluten Free Stuffing with Artichokes and Olives

Feast your eyes on this gluten-free stuffing that’s about to become the star of your dinner table, blending the earthy charm of artichokes with the bold punch of olives for a dish that’s anything but ordinary.

Ingredients

• 4 cups gluten-free bread cubes
• 1 cup chopped artichoke hearts
• 1/2 cup sliced black olives
• 1/4 cup olive oil
• 1 tbsp minced garlic
• 1/2 cup diced onion
• 1/2 cup diced celery
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet, heat 1/4 cup olive oil over medium heat. Add 1 tbsp minced garlic, 1/2 cup diced onion, and 1/2 cup diced celery, sautéing until soft, about 5 minutes.
3. Tip: Don’t rush the sauté; letting the veggies soften fully builds the flavor base.
4. Stir in 1 cup chopped artichoke hearts and 1/2 cup sliced black olives, cooking for another 2 minutes.
5. Add 4 cups gluten-free bread cubes to the skillet, tossing gently to combine with the vegetable mixture.
6. Pour in 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper, mixing until the bread is evenly moistened.
7. Tip: If the mixture seems dry, add a splash more broth for perfect moisture.
8. Transfer the mixture to the prepared baking dish, spreading it out evenly.
9. Bake uncovered for 25 minutes, or until the top is golden and crispy.
10. Tip: For an extra crispy top, broil for the last 2 minutes, but watch closely to avoid burning.
11. Garnish with 1 tbsp chopped fresh parsley before serving.

Heavenly crispy on top with a moist, flavorful interior, this stuffing pairs wonderfully with roasted meats or stands proud as a vegetarian main. Try serving it in hollowed-out artichoke halves for a presentation that’s as impressive as the taste.

Rosemary and Garlic Gluten Free Stuffing

Feast your eyes (and eventually your stomach) on this gluten-free stuffing that’s so flavorful, even your gluten-loving relatives will be sneaking seconds. Packed with aromatic rosemary and punchy garlic, it’s the side dish that steals the show every Thanksgiving—or Tuesday, no judgment here.

Ingredients

• 1 loaf gluten-free bread, cubed
• 4 tbsp unsalted butter
• 1 cup diced onion
• 1 cup diced celery
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 cups chicken or vegetable broth
• 2 large eggs
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed gluten-free bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step ensures your stuffing isn’t soggy.
3. In a large skillet over medium heat, melt the butter. Add the onion and celery, cooking for 5 minutes until softened.
4. Add the minced garlic and rosemary to the skillet, cooking for an additional 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
5. In a large bowl, whisk together the broth, eggs, salt, and pepper. Tip: Whisking the eggs well prevents streaks of cooked egg in your stuffing.
6. Add the toasted bread cubes and the skillet mixture to the bowl, tossing gently to combine.
7. Transfer the mixture to the prepared baking dish, spreading it evenly.
8. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is crispy.

Absolutely divine, this stuffing boasts a crispy top with a moist, flavorful interior. Serve it alongside your main for a traditional touch, or get creative by using it as a filling for stuffed mushrooms or peppers.

Gluten Free Stuffing with Carrots and Parsnips

Gather ’round, folks, because we’re about to turn the humble stuffing into the star of your gluten-free table with a veggie-packed twist that’ll have even the carb-lovers begging for seconds.

Ingredients

• 4 cups gluten-free bread cubes
• 2 tbsp olive oil
• 1 cup diced carrots
• 1 cup diced parsnips
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups vegetable broth
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the gluten-free bread cubes on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step adds crunch, so don’t skip it!
3. In a large skillet, heat olive oil over medium heat. Add carrots, parsnips, and onion, cooking for 5 minutes until slightly softened.
4. Add minced garlic, thyme, sage, salt, and pepper to the skillet, cooking for another 2 minutes until fragrant. Tip: Fresh herbs can be used, but double the amount for the same punch.
5. In a large bowl, combine the toasted bread cubes, vegetable mixture, vegetable broth, and beaten eggs. Mix well until all ingredients are evenly distributed.
6. Transfer the mixture to the prepared baking dish, pressing down lightly. Bake for 30 minutes, or until the top is golden and the center is set. Tip: Cover with foil if the top browns too quickly.

Unbelievably moist with a crispy top, this stuffing is a symphony of textures. Serve it alongside your main for a traditional touch, or get creative by using it as a filling for stuffed peppers or mushrooms.

Spicy Gluten Free Stuffing with Jalapenos

Daring to spice up your holiday table or just craving something with a kick? This Spicy Gluten Free Stuffing with Jalapenos is here to turn up the heat and keep things delightfully gluten-free. Perfect for those who love a little adventure in every bite!

Ingredients

• 1 loaf gluten-free bread, cubed
• 2 cups vegetable broth
• 1/2 cup butter, melted
• 2 jalapenos, diced
• 1 onion, diced
• 2 celery stalks, diced
• 2 eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed gluten-free bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step adds crunch and prevents sogginess.
3. In a large skillet over medium heat, sauté the onion, celery, and jalapenos in melted butter until soft, about 5 minutes. Tip: Don’t skip softening the veggies; it’s key for flavor.
4. In a large bowl, combine the toasted bread cubes, sautéed vegetables, beaten eggs, vegetable broth, salt, pepper, sage, and thyme. Mix well until all ingredients are evenly distributed. Tip: Let the mixture sit for 5 minutes to absorb the broth.
5. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes, or until the top is crispy and golden.

Serve this stuffing hot and watch as the spicy, herby flavors win over even the skeptics. The jalapenos add a fiery punch that’s balanced by the savory herbs and buttery bread. Try pairing it with a cool, creamy side to tame the heat!

Gluten Free Stuffing with Fennel and Orange

Now, let’s talk about a dish that’s about to make your gluten-free friends weep with joy at the dinner table. This isn’t just any stuffing; it’s a zesty, herby, and slightly sweet revelation that’ll have everyone asking for seconds—yes, even those who ‘don’t do gluten.’

Ingredients

• 1 loaf gluten-free bread, cubed
• 1/2 cup unsalted butter, melted
• 1 large fennel bulb, finely chopped
• 1 orange, zested and juiced
• 2 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups vegetable broth
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. Spread the cubed gluten-free bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Tip: This step adds crunch, so don’t skip it!
3. In a large skillet, melt the butter over medium heat. Add the chopped fennel and sauté for 5 minutes, until softened.
4. Stir in the garlic, orange zest, and juice, cooking for another 2 minutes until fragrant. Tip: The orange adds a bright note, so zest it right into the skillet for maximum flavor.
5. Remove from heat and mix in the parsley, thyme, salt, and pepper.
6. In a large bowl, combine the toasted bread cubes with the fennel mixture. Pour in the vegetable broth and beaten eggs, tossing gently to coat. Tip: Let the mixture sit for 5 minutes to absorb the broth for a moister stuffing.
7. Transfer the mixture to the prepared baking dish, cover with foil, and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is crispy and golden.

Voilà! You’ve got a stuffing that’s crispy on top, tender inside, with a delightful hint of orange and fennel. Serve it alongside your main or, for a twist, use it to stuff roasted bell peppers for a colorful, gluten-free feast.

Maple Syrup Glazed Gluten Free Stuffing

Who knew that gluten-free could taste this good? Our Maple Syrup Glazed Gluten Free Stuffing is here to prove that you don’t need gluten to have a blast at the dinner table. Packed with flavor and a touch of sweetness, this dish is a game-changer for your holiday feast.

Ingredients

• 4 cups gluten-free bread cubes
• 1/2 cup unsalted butter
• 1 cup diced onions
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups chicken broth
• 1/4 cup maple syrup
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the butter. Add onions and celery, cooking until soft, about 5 minutes.
3. Tip: For extra flavor, let the onions and celery get a little golden before moving to the next step.
4. Stir in the garlic, sage, thyme, salt, and pepper, cooking for another minute until fragrant.
5. Remove the skillet from heat and mix in the gluten-free bread cubes until well coated.
6. In a separate bowl, whisk together the chicken broth, maple syrup, and beaten eggs.
7. Tip: Make sure the broth is at room temperature to prevent the eggs from scrambling when mixed.
8. Pour the wet mixture over the bread cube mixture, stirring gently to combine.
9. Transfer the mixture to the prepared baking dish, spreading it out evenly.
10. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
11. Tip: For an extra crispy top, broil for the last 2-3 minutes of baking, watching closely to avoid burning.

Out of the oven, this stuffing is a beautiful harmony of crispy edges and a moist, flavorful center. Serve it alongside your favorite roast or enjoy it as a standalone star with a drizzle of extra maple syrup for that sweet finish.

Gluten Free Stuffing with Turkey Sausage

Never has gluten-free tasted so good! This stuffing, packed with savory turkey sausage, is about to become the star of your dinner table. It’s the perfect blend of hearty and healthy, with a dash of deliciousness that’ll have everyone asking for seconds.

Ingredients

• 1 lb turkey sausage, casings removed
• 4 cups gluten-free bread cubes
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 large eggs, beaten
• 1/4 cup melted butter
• 1 tbsp fresh sage, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the turkey sausage, breaking it into small pieces, until no longer pink, about 5 minutes.
3. Add the celery, onion, and garlic to the skillet, cooking until softened, about 5 minutes. Tip: This is where the flavors start to build, so don’t rush it!
4. In a large bowl, combine the gluten-free bread cubes, sausage mixture, chicken broth, eggs, melted butter, sage, thyme, salt, and pepper. Mix well. Tip: The bread should be moist but not soggy; adjust broth as needed.
5. Transfer the mixture to the prepared baking dish, spreading it evenly.
6. Bake uncovered for 45 minutes, or until the top is golden brown and crispy. Tip: For extra crispiness, broil for the last 2-3 minutes, watching closely to prevent burning.

You’ll love the crispy top layer giving way to a moist, flavorful center. Serve it alongside your favorite roasted veggies for a meal that’s as nutritious as it is comforting. Yum doesn’t even begin to cover it!

Gluten Free Stuffing with Spinach and Pine Nuts

Feast your eyes on this gluten-free stuffing that’s about to become the star of your dinner table, blending the earthy goodness of spinach with the crunchy delight of pine nuts for a dish that’s anything but ordinary.

Ingredients

• 4 cups gluten-free bread cubes
• 2 tbsp olive oil
• 1 cup diced onions
• 1 cup diced celery
• 2 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 cup pine nuts
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme

Instructions

1. Preheat your oven to 350°F and grease a baking dish with olive oil.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 cup diced onions and 1 cup diced celery, sautéing until soft, about 5 minutes.
3. Tip: Don’t rush the onions and celery; letting them soften properly builds a flavor foundation.
4. Add 2 cloves minced garlic and cook for another minute until fragrant.
5. Stir in 4 cups fresh spinach and cook until just wilted, about 2 minutes.
6. Tip: Spinach cooks down a lot, so don’t be shy with the amount.
7. Remove skillet from heat and mix in 4 cups gluten-free bread cubes, 1/2 cup pine nuts, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme.
8. Gradually pour in 2 cups vegetable broth, stirring until the bread is evenly moistened but not soggy.
9. Tip: The right moisture level is key; the stuffing should hold together when pressed but not drip liquid.
10. Transfer the mixture to the prepared baking dish, spreading it evenly.
11. Bake uncovered for 30 minutes, or until the top is golden and crispy.
12. Delight in the contrast of textures, from the crispy top layer to the moist interior, with pine nuts adding a buttery crunch. Serve alongside your favorite protein or as a standalone vegetarian delight.

Gluten Free Stuffing with Apricots and Almonds

Craving something that dances on the line between savory and sweet, without the gluten guilt? This stuffing is your ticket to flavor town, packed with juicy apricots and crunchy almonds for a texture party in your mouth.

Ingredients

• 4 cups gluten-free bread cubes
• 1/2 cup dried apricots, chopped
• 1/2 cup almonds, sliced
• 1/4 cup olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme, chopped

Instructions

1. Preheat your oven to 350°F and grease a baking dish with olive oil.
2. In a large skillet, heat 1/4 cup olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Tip: To prevent burning, stir the onions and garlic frequently.
4. Add the gluten-free bread cubes to the skillet, stirring to coat them evenly with the oil and onion mixture.
5. Pour in the vegetable broth gradually, allowing the bread to absorb the liquid without becoming soggy.
6. Tip: The broth should be added in increments to achieve the perfect moisture level.
7. Stir in the chopped apricots, sliced almonds, salt, black pepper, and fresh thyme until well combined.
8. Transfer the mixture to the prepared baking dish, spreading it out evenly.
9. Bake for 25 minutes, or until the top is golden and crispy.
10. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Just like that, you’ve got a stuffing that’s a riot of textures—crispy on top, tender in the middle, with pops of sweetness from the apricots and a nutty crunch from the almonds. Serve it as the star of your holiday table or as a decadent side to roasted meats.

Gluten Free Stuffing with Brussels Sprouts and Bacon

Unbelievably delicious and sneakily healthy, this gluten-free stuffing is here to steal the spotlight at your dinner table. Packed with crispy Brussels sprouts and smoky bacon, it’s a side dish that might just outshine the main course!

Ingredients

• 4 cups gluten-free bread cubes
• 6 slices bacon, chopped
• 2 cups Brussels sprouts, trimmed and halved
• 1 cup onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp dried sage
• 2 cups chicken broth
• 2 eggs, beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove bacon and set aside, leaving the drippings in the skillet.
3. Add olive oil to the bacon drippings, then sauté the Brussels sprouts and onion until softened, about 5 minutes. Tip: Don’t overcrowd the pan to ensure everything gets nicely caramelized.
4. Stir in the garlic, salt, pepper, thyme, and sage, cooking for another minute until fragrant.
5. In a large bowl, combine the gluten-free bread cubes, cooked bacon, and Brussels sprouts mixture.
6. Whisk together the chicken broth and beaten eggs, then pour over the bread mixture, tossing gently to combine. Tip: Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
7. Transfer the mixture to the prepared baking dish, spreading it out evenly.
8. Bake for 35-40 minutes, or until the top is golden brown and the center is set. Tip: Cover with foil if the top starts browning too quickly.

Zesty with a perfect crunch from the Brussels sprouts and a rich, savory depth from the bacon, this stuffing is a game-changer. Serve it alongside your favorite roast or enjoy it as a hearty standalone dish for a gluten-free feast that doesn’t skimp on flavor.

Conclusion

Zesty flavors and wholesome ingredients make these 25 gluten-free stuffing recipes a must-try for any home cook. Whether you’re catering to dietary needs or simply exploring new tastes, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!