No Thanksgiving meal is complete without the stuffing, but for many people who can't eat gluten, stuffing is a no-go. Traditional stuffing recipes use cornbread or stale bread. You can always use those favorite recipes and substitute gluten-free alternatives for the breads, or you can try something all new. These gluten-free Thanksgiving stuffing recipes can help you or your holiday guests enjoy stuffing without worrying about the gluten. We utilize several types of gluten-free grains, as well as rice for a few delicious twists on classic gluten-free Thanksgiving stuffing.
Acorn Squash With Wild Rice Stuffing
This two-for-one dish of wild rice stuffing and roasted acorn squash is a sure crowd-pleaser. You can cut the stuffed halves into quarters so they don’t take up as much room on the plate. Wild rice takes about as much time to cook as long-grain brown rice, which you can use as a substitute. You can also make the rice ahead and refrigerate. Reheat with a splash of water before adding to the sausage mixture.
Chorizo and Roasted Poblano Wild Rice Stuffing
Hot cooked wild rice is incredibly nutty and fragrant, a perfect counter to smoky paprika, quick roasted poblano peppers, and spicy fresh chorizo. Look for ground, raw Mexican chorizo rather than Spanish chorizo (cured, cased sausage). The rice will absorb the drippings from the sausage as the two bake together in the casserole dish. If you can’t find Mexican chorizo, try hot Italian pork or turkey sausage. We treat the rice the same as a bread stuffing—binding it with a mixture of stock, eggs, and butter—for a richer, more cohesive stuffing that will brown beautifully in the pan.
Quinoa with Toasted Pine Nuts
The perfect side-dish companion to a variety of meat-based main dishes, including fish, chicken, and steak, this quinoa recipe is simple and delicious.
Cheesy Sorghum and Shaved Squash Pilaf
Long, slender ribbons of butternut squash make for a beautiful and unusual presentation; just be gentle when stirring so you don't break all those gorgeous pieces. Try to grab a squash with a long neck—that straight surface works best for ribboning. If you can't find sorghum, you can use farro.
Nutty Almond-Sesame Red Quinoa
Quinoa makes a wonderfully protein-packed, gluten-free side option. We love the color and texture of red quinoa, but regualr quinoa also works well. Feel free to switch it up with one of our variations: Balsamic and Grape, Lemon-Snap Pea and Bean Salad.
Mushroom and Roasted Butternut Squash Risotto
While old-school stovetop-stirred risotto is undeniably delicious, the pressure cooker also delivers astonishingly good results: perfectly creamy, al dente risotto without constant stirring.
Quinoa with Dried Cherries and Pistachios
You can serve this herby, fruity side at room temperature or chilled.
Supersavory Wild Rice Pilaf
The fluffy pilaf will soak in all the delicious juices from your plate making it the perfect side dish.
Quinoa with Broccoli and Bacon
Photo: Randy Mayor; Styling: Claire Spollen
Dress up a plain quinoa dish with bacon bits and sautéed broccoli for a fresh and colorful side.
Quinoa Salad with Pistachios and Currants
Photo: Christopher Testani
Grains, nuts, and dried fruit are typical in the Sephardic community—Jews who immigrated from Spain, Yemen, and the Mediterranean. (Ashkenazic Jews brought bread and potatoes from Eastern Europe.) Quinoa is a modern twist. Dried currants are smaller and less sweet than raisins, but either will work in this dish.
Grilled Radicchio and Sorghum Pilaf
The deep maroon hues come from radicchio and dried cranberries, whose bitter and sweet flavors add depth. When toasted, sorghum takes on a rich malty taste; just be prepared that it takes a long simmer to get it tender. Don’t be alarmed if, while toasting the grains on the front end, a few pop—just fish them out and continue with the recipe.
Gluten Free Thanksgiving Stuffing Recipe
My savory gluten free Thanksgiving Stuffing with carrots, cranberries, apple and sage is always a hit. It’s so full of autumnal flavor and color that it’s hard to resist. This recipe for gluten free Thanksgiving Stuffing made with delicious homemade gluten free bread is so easy, but it looks truly gourmet with all these yummy ingredients.
You can use my gfJules™ Bread Mix, make one of my gluten free loaf bread recipes from scratch, or consider this an opportunity to get rid of that rock hard gluten free store-bought loaf in your freezer! Another option: make this with my gfJules Gluten Free Cornbread Mix, if you’re more of a cornbread stuffing kindof family.
There’s no wrong answer, as long as you start with the best ingredients! You can see from the pictures below that I’ve even used some of my homemade gluten free pumpernickel bread. See what I mean? Lots of options — none of them wrong!
I like using at least two different kinds of gluten free bread for contrast in the cubes. This stuffing is made with a gluten free pumpernickel bread and my gfJules Bread Mix.
Follow the directions below to dry out the bread cubes before proceeding with the stuffing recipe.
Use any kind of gluten free bread you prefer — even gluten free pumpernickel!
Modify any ingredients or herbs that don’t suit your tastes and make this recipe your own. I like adding apples and cranberries, nuts and lots of fresh herbs, but feel free to leave any of those mix-ins out if your crowd won’t like them or you don’t have those ingredients on hand.
Remember: it’s important that you stuff your bird with GLUTEN-FREE dressing! If the turkey is dressed with gluten-full stuffing instead, the turkey will have had contact with gluten and you should not eat the turkey or that dressing.
Check out this video showing how to make this gorgeous gluten free stuffing!
Luckily, this gluten free stuffing recipe is delicious enough that everyone at the table will love it in the bird or as a side dish. For more tips on how to have both a safe and tasty gluten free Thanksgiving, hop to my comprehensive post here.
Blessings to you and yours, as we give thanks for good gluten free stuffing, and so many other things this Thanksgiving!
Many would argue that the table just isn&rsquot complete without a big dish of classic Thanksgiving stuffing. But what about your friends and family with allergies that prevent them from eating wheat? This gluten free stuffing will save the day&mdashand spoiler alert, it tastes exactly the same as the real thing.
Some packaged gluten free breads could use some help in the flavor department. If you're interested in adding sausage, use half a pound of sausage meat (or remove half a pound from fresh sausage in casings) and brown it in a skillet, then transfer it to a plate and continue on with step 2 in the recipe. Add the cooked sausage to the bowl with the bread in step 4.
We like to use stale bread in stuffing recipes, as it reduces the risk of stuffing sogginess and helps ensure the top gets super crispy. If you only have access to fresh bread, cut or tear it into bite-sized pieces, spread on a sheet pan, and dry out the bread in a 200º oven for 20 to 30 minutes.
Not feeling the classic Thanksgiving vibes? Go the opposite direction and make a batch of Beer Cheese Stuffing. You can easily sub in gluten-free bread for the French bread.
Made this? Let us know how it went in the comment section below!
Editor's note: The introduction to this recipe was updated on November 2, 2020 to include more information about the dish.
Beat the Wheat: Gluten-Free Stuffing for Thanksgiving
Six years ago I was diagnosed with celiac disease just days before Thanksgiving — the most glorious, gluten-filled holiday on the calendar. While I was relived to know what had been making me so sick for so long, the timing couldn't have been worse. In my family, Thanksgiving has always been all about the stuffing. Sure, we love turkey, mashed potatoes and the other obligatory vegetables, but stuffing is the centerpiece of our meal. It isn’t anything fancy or special, just simple Pennsylvania Dutch-style bread cubes, onions, celery, stock and herbs. Crisp on top, a little mushy inside. People like to offer advice on what to do with Thanksgiving leftovers, but that was one item on our dinner table that was never left over. We’d devour it and fight over the last bits of the crunchy edges.
That first gluten-free Thanksgiving was tough. I was so new to the disease, I didn't know what I could eat. My mom was equally adrift. So she just made me some steamed vegetables and a box of gluten-free mac and cheese. It was the best we could do at that time. I drove home, crying all the way. Thanksgiving has always been special in our family — it's the anniversary of the day my parents adopted me. It holds a very special place in all our hearts, and what had always been my favorite holiday was now the most-depressing day of the year.
For the Thanksgivings after I had to give up gluten, I tried making all kinds of different stuffings to help ease the pain of missing my traditional Thanksgiving bready delight. I made cornbread stuffing with sausage. Mushroom and wild rice stuffing. Oyster stuffing with gluten-free breadcrumbs. All of them disappointing because I just missed my mommy's stuffing.
This year I resolved to make a gluten-free stuffing just like the kind I'd grown up with. I tried it with different kinds of store-bought bread and, after much disappointment, decided to make my own bread that makes great cubes and holds broth, vegetables and seasoning well. When it was baking, the smell reminded me of my parents' kitchen. After that first bite? It was just like I was back home, kicking my little brother under the dinner table, sneaking turkey to the dog and racing to finish my stuffing so I could have more.
Gluten-Free Stuffing Recipe
This gluten-free stuffing recipe feeds 8-10 people, or 6 people who are really big gluten-free stuffing eaters. It stays good in the refrigerator for up to three days after its been prepared.
I use Canyon Bakehouse bread in my recipe, but you can use your favorite bread. Just make sure to use equal amounts.
Earlier Canyon Bakehouse came out with a big loaf of bread, their Heritage Style Loaves.
It's wide, it's delicious, and it's my new favorite loaf of bread for making all things related to gluten-free stuffing. You can check out their store locator to see if it's carried in your area.
Canyon Bakehouse loaves are gluten-free, dairy-free, non-GMO, whole grain, and they include clean ingredients.
The Heritage Style Loaf has all the same qualities as the standard loaves, but the slices are much bigger! In this case, bigger is better.
If you're using a different bread weight out 24 oz. or measure out 9 cups of bread cubes.
You can use fresh or stale gluten-free bread in any of these recipes, including this gluten-free stuffing.
Whether you're hosting a gluten-free Easter, Gluten-Free Thanksgiving or Gluten-Free Christmas, or bringing a side to a holiday potluck, this recipe is allergy-friendly and works well with most diets.
No need to go to the store searching for a gluten-free stuffing mix, this one will please even the pickiest of eaters.
If you need a low carb stuffing recipe, Four Score Living has one that is super simple.
Gluten-Free Thanksgiving Stuffing - Recipes
Thanksgiving is right around the corner, but it can be a difficult time for those with Celiac disease or who eat gluten free. It can be especially hard when going to eat at another persons house, not knowing what they’ve put in their dishes. Many Thanksgiving foods are naturally gluten free, such as sweet potatoes, and fresh vegetables. Stuffing can be the hardest thing to make gluten free. If you’re planning your Thanksgiving menu and want to make the meal Celiac friendly, then you’ll love these 5 gluten free stuffing recipes. Keep all the traditional flavor in these healthier versions of the classic stuffing recipes.
1) Traditional Yet Gluten Free Stuffing. This delicious classic stuffing is packed with Thanksgiving flavors like sage. It features sweet sausage and it uses gluten free bread.
2) Light Quinoa Stuffing. This spiced stuffing is light and fluffy. It features pork tenderloin and a surprise with a touch of cinnamon. Pine nuts add a great texture.
3) Gluten Free Corn Bread Stuffing. This unique stuffing uses gluten free corn bread and packs in the flavors of bacon and squash. The result is a moist stuffing that everyone will love.
4) Sweet Potato Quinoa Stuffing. This recipe sounds so good that I think I’ll make it for lunches through the week. Quinoa is incredibly healthy and has a delicious nutty flavor. This stuffing recipe features cranberries and sweet potato.
5) Apple Cranberry Gluten Free Stuffing: This brightly flavored stuffing will pair perfectly with the turkey. It has fresh cranberries and apple for a subtle sweet/sour combination.
If you want to know the best cupcake shop in any major city in America, just ask Angela. This girl knows her sweets, and she isn't shy about letting you know that your german chocolate cake needs more chocolate. If you want to find Angela on any given day, she's probably looking up reviews to decide where to grab lunch, or in her downtime, binge-watching the latest 'it-series' on Netflix.
Now, seemed the perfect time to round up some fantastic gluten free stuffing recipes for Thanksgiving. I know many of us are working on our Thanksgiving dinner menus this week and next. I have a couple more Thanksgiving recipe collections I’ll be sharing this week as well, so keep an eye out.
I tried to keep variety in mind. Some of the stuffing recipes are made with gluten-free bread or cornbread, but rice and quinoa stuffings are also featured. Some are even a mix.
Spotlight Recipe: Gluten-Free Girl's Thanksgiving Stuffing
You can have all the arguments you want about whether the turkey should be brined, roasted, smoked or fried. You can contemplate sweet potato crisp instead of your grandmother's dish with the sweet potatoes from a can and little marshmallows nestled among them. You can fight in your mind about whether or not you should make mashed, roasted, or boiled potatoes.
I loved my mother's stuffing when I was growing up. Simple and classic, it came to the table steaming hot, laden with celery and onions, and flavored with dried sage. She made a giant Pyrex casserole pan for our family of four and we each spooned 1/4 of the pan onto our plate. And then, we covered it in gravy.
That's easy. You make this stuffing, gluten-free.
The only struggle is finding the right bread. This Thanksgiving, we will be using bread cubes from the crusty bread recipe in our recent cookbook. It's easy to make, bakes up golden light, and makes a darned fine stuffing. We suggest you buy our cookbook so you can eat this too. ( Get Shauna's recipe for sandwich bread.)
There are, however, a number of good gluten-free breads on the market. You can find them in the freezer section of your grocery store. Or, try a gluten-free baking mix. It's much easier to be gluten-free at Thanksgiving than it was 5 years ago.
Once you find the bread, you simply make the stuffing. Dig in.
8 cups gluten-free 1-inch bread cubes (that's about 2 sandwich loaves)
Preheat the oven to 425 degrees. Put the bread cubes in a large bowl. Set a small pan on high heat and pour in the stock. Cook until it is boiling hot, then leave it simmering on the back burner. Beat the eggs together in a bowl.
Set a large saute pan on medium-high heat. Put the oil and butter in the pan. When the liquids move around the pan easily, add the diced celery and onions. Cook them, stirring, until they are soft and translucent, about 7 minutes. Add the fresh herbs to the pan and cook, stirring, until they release their fragrance, about 1 minute.
Toss the softened celery and onions into the bowl with the bread cubes. Put it all into a 3-quart casserole pan.
Pour a few tablespoons of the hot stock into the beaten eggs. Stir, quickly, until the stock is incorporated. Add the remaining stock, slowly, continuing to stir.
Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands, distributing the liquid evenly. Cover the casserole pan with aluminum foil.
Slide the stuffing into the oven and cook for 20 minutes. Remove the aluminum foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 more minutes. If you can insert a toothpick into the middle of the stuffing and have it come out clean, the stuffing is done.
Cover with gravy, immediately.
Shauna James Ahern blogs about living the (gluten-free) sweet life at Gluten-Free Girl and the Chef. Her new cookbook, Gluten-Free Girl and the Chef, is available in bookstores now.
Good Gluten-Free Stuffing | Gluten-Free, Dairy-Free
This gluten-free stuffing is crunchy on top and fluffy underneath – just like the real thing!
Keyword good gluten-free stuffing
Author Deana Larkin Evans
- 4 tbsp extra virgin olive oil
- 1 1/2 cups chopped organic celery
- 1 1/2 cups chopped organic onion
- salt & freshly ground black pepper
- 1 tbsp poultry seasoning
- 8 eggs, whites only
- 6 cups gluten-free croutons
- 1 1/2 cups organic chicken broth
Preheat the oven to 350 degrees F.
Heat the olive oil in a skillet and add the chopped onions and celery. Sprinkle with salt and pepper. Cook until the onions are translucent, about 7 minutes on medium heat. Transfer to a bowl and set aside to cool. Add poultry seasoning and stir so that it is evenly distributed.
Add the egg whites to a large bowl, and lightly beat the eggs with a whisk for about 1 minute.
Gently fold in the croutons and toss so that they are evenly covered with egg whites.
Add the cooled vegetable mixture to the croutons and toss. Season with a little more salt.
Transfer the mixture to a baking dish. Evenly pour the chicken broth over the mixture. Cover with foil and bake for 40 minutes. Remove from oven and taste test for salt and pepper. Enjoy your stuffing!
Sticky Rice Stuffing: Recipe Instructions
Cook the sweet rice (sticky rice). The most foolproof way is to soak it overnight (at least 6 hours), and then steam it for 40 minutes. If you have a rice cooker with a sweet rice setting, you can also cook it that way.
Preheat your oven to 400 degrees F. Heat a large cast iron skillet over medium high heat and add 2 tablespoons oil. When oil is hot, add the onions and sliced Chinese sausage (lop cheung). Cook for 3-5 minutes.
Add the fresh shiitake mushrooms and cook until caramelized.
Add the cooked rice, soy sauce, dark soy sauce, chicken stock, and scallions. Mix until the rice is an even brown color.
Spread the sticky rice stuffing out evenly in the pan, and transfer to the oven. Roast the stuffing for 15 minutes, until crisp on the top and bottom. Serve!
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