Make gluten-free Thanksgiving stuffing by drying cubes of gluten-free bread, tossing them with sautéed onion, celery, herbs, and a broth that is labeled gluten-free, and baking the mixture in its own dish until the center is hot and the top is browned. The method is close to regular dressing, but the bread, broth, and kitchen setup have to stay free of wheat. For the standard version, see how to make Thanksgiving stuffing. For guests who also have other allergies, see how to host Thanksgiving for guests with food allergies. Menu context is in the Thanksgiving mains, diets and leftovers guide and the Thanksgiving guide.
Start with bread and broth you can trust
Use a loaf labeled gluten-free, ideally one made in a dedicated facility if you are cooking for someone with celiac disease. Cut it into cubes and dry them in a low oven until they feel stale, because many gluten-free breads are softer than wheat bread and turn mushy if they go into the pan still fresh. Check the broth, sausage, soy sauce, and any seasoning blend; wheat and barley can hide in those ingredients. If you want a meaty flavor, brown gluten-free sausage in a clean skillet, or keep the stuffing vegetarian and use olive oil and herbs.
Keep wheat out of the pan
Treat this as a separate project from any wheat stuffing you also make. Use a clean cutting board, knife, bowl, and baking dish, and wash your hands after you handle regular bread or a flour-dusted turkey. Do not butter the dish with a knife that just cut a wheat roll, and do not moisten the stuffing with drippings from a bird that was coated in flour. Bake the stuffing in a dish, not inside the turkey, so you can control doneness and avoid mixing it with the raw cavity. The center should be steaming hot; if you ever do cook stuffing in a bird, it still needs to reach 165°F.
Bake, hold, and store leftovers
Spread the mixture in a greased 9×13-inch dish, cover it for the first part of baking so the interior stays moist, then uncover it so the top can crisp. If the bread still seems dry, add a little more gluten-free broth; if it looks wet, bake it uncovered a bit longer. You can assemble the dish a few hours ahead and refrigerate it, then bake it until hot in the center. Refrigerate leftovers within 2 hours and use them within 3 to 4 days, as {LEFTOVERS} explains. Reheat leftover stuffing to 165°F.
Frequently asked questions
Can I just use regular stuffing and skip the bread on one plate?
No, not for a guest with celiac disease. Wheat crumbs and shared spoons are enough to cause a problem. Make a separate gluten-free pan with clean tools.
Does gluten-free stuffing bake the same way as regular stuffing?
The oven method is similar, but gluten-free bread often needs to be dried more thoroughly and may need a little more broth. Bake it in a dish until the center is hot.
Can I stuff the turkey with gluten-free stuffing?
It is safer to bake it in a dish. If you do put stuffing in the bird, the center of the stuffing must still reach 165°F, and you have to keep raw turkey juices from contaminating a gluten-free pan meant for later.
Helpful kitchen tools
- Pyrex Deep 9×13-Inch Glass Baking Dish with Lid — A lidded 9×13-inch dish is the right size for a family pan of gluten-free stuffing.
- HVH 9×13 Ceramic Baking Dish Set — A ceramic 9×13-inch dish browns the top well if you prefer not to use glass.
- Stasher Silicone Reusable Food Storage Bags, 4-Pack — Reusable bags hold leftover stuffing in the refrigerator or freezer without a bulky container.
- TempPro TP19H 1-Second Digital Meat Thermometer — An instant-read thermometer confirms leftover stuffing has been reheated to 165°F.
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