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Quick Gluten-Free Thanksgiving Stuffing with Herb

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A quick and easy gluten-free stuffing that tastes like the real deal, with crispy edges and a tender center, perfect for Thanksgiving or any weeknight dinner.

Ingredients

Scale
  • 10 cups (about 450g) gluten-free bread, cut into 1-inch cubes
  • 3 tablespoons olive oil or melted butter (use dairy-free butter if needed)
  • 1 large yellow onion, finely chopped (about 2 cups)
  • 3 celery stalks, finely chopped (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried marjoram (optional)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1.5 to 2 cups (360-480ml) low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 cup cooked and crumbled gluten-free sausage (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread gluten-free bread cubes on a large baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil or melted butter and toss gently to coat. Bake for 10-12 minutes, stirring halfway through, until golden and dry.
  2. While the bread toasts, finely chop the onion and celery. Mince the garlic.
  3. Heat the remaining 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the chopped onion and celery. Cook for 6-8 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for one more minute, until fragrant.
  4. In a small bowl, whisk together the broth and the beaten egg. Set aside.
  5. Transfer the toasted bread cubes to a large mixing bowl. Add the cooked vegetables, dried sage, thyme, rosemary, marjoram (if using), salt, and pepper. Toss gently to combine.
  6. Pour the broth and egg mixture over the bread mixture. Fold gently until evenly absorbed. Let the mixture sit for 5 minutes. If it looks dry, add more broth a tablespoon at a time.
  7. Transfer the mixture to a greased 9×13-inch baking dish. Spread in an even layer. Bake for 25-30 minutes, until the top is golden brown and crispy. For a crunchier top, broil for the last 2-3 minutes.
  8. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

Toast the bread properly to avoid sogginess. Don’t skip the egg for structure. Season generously. Use low-sodium broth for salt control. Can be assembled ahead and refrigerated for up to 24 hours before baking.

Nutrition

Keywords: gluten-free stuffing, Thanksgiving stuffing, herb stuffing, quick stuffing, gluten-free side dish

Find it online: https://jollyfork.com/quick-gluten-free-thanksgiving-stuffing-with-herb/