Gluten-Free Stuffing

I didn’t really get stuffing until I started adulting. As a kid, it was that mysterious bready side people raved about while I was laser-focused on mashed potatoes and mac ‘n cheese. Then I went gluten-free, started baking my own sourdough (because I’m nuts), and suddenly stuffing wasn’t just “the thing next to turkey”—it was the main character. I wanted that herby, crispy-on-top, custardy-in-the-middle situation without the gluten hangover, so I built a GF sourdough version that tastes like nostalgia… even if you didn’t grow up with it.

And because I’m not the stuffing expert in this family, I took it to the judges: my parents and my husband, all raised on classic, gluten-filled holiday fare. I was fully prepared for polite nods. Instead? Plates cleaned. Then refilled. They all went back for seconds (my dad for thirds, but we’re not naming names). So yes—this gluten-free sourdough stuffing passes the toughest test: the people who swear by the “real” thing asked for more. Consider this your official permission slip to get stuffed—GF and proud.

Gluten-Free Stuffing (makes 12-14 servings)

-12 cups of gluten-free bread, cut into cubes (toasted or stale)*

-1 cup unsalted butter

-2 large sweet onions, diced

-2 cups diced celery

-6 garlic cloves, minced

-1 tbsp. dried thyme

-1 tbsp. dried parsley

-1 tbsp. dried rosemary

-2 1/2 cups chicken or vegetable stock

-2 large eggs

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish with cooking spray and set aside. Place the bread cubes in a large mixing bowl. Heat the butter in a large skillet over medium heat. Once melted, add onion, celery, garlic, and a big pinch of salt and pepper. Cook until the onion and celery soften, about 8-10 minutes. Stir in sage, parsley, rosemary, and 1 cup of stock.

Pour the onion mixture into the bowl with bread cubes and toss together well to coat. In a small bowl, whisk together the remaining stock and eggs, then pour into the bowl with bread cubes. Fold the cubes until thoroughly combined, then spread into the baking dish. Bake for 45-50 minutes, or until the internal temperature reaches 160 degrees. If the tops start to get too browned, cover with aluminum foil during the baking process. Store leftovers in the refrigerator for up to 5 days.

*Pro-Tip: Be sure the bread is stale, because if the bread is too moist, it won’t absorb the liquids. This stuffing gets its flavor and texture from cubes of my homemade gluten-free sourdough bread. The tangy chew pairs beautifully with savory herbs and vegetables, but the real magic happens when the bread is stale enough to soak up every drop of flavor. Scan the QR code for the full sourdough recipe, bake ahead, cube, and let it work its holiday magic.