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Cozy Gluten-Free Herb Stuffing: Best Fall Side

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This cozy gluten-free herb stuffing is soft and tender on the inside with crispy golden edges, packed with fresh sage, thyme, and rosemary. Perfect for Thanksgiving, Friendsgiving, or any fall gathering, it’s a crowd-pleaser that even non-gluten-free eaters love.

Ingredients

Scale
  • 1 large loaf gluten-free bread, cut into 1-inch cubes (about 10–12 cups)
  • 4 tablespoons unsalted butter (or dairy-free butter for vegan option)
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1½ cups)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon dried parsley (or 1 tablespoon fresh)
  • ½ teaspoon dried oregano
  • 2 cups vegetable broth (low-sodium recommended)
  • 1 large egg, beaten (or flax egg for vegan version: 1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon poultry seasoning

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Toast the bread cubes: Spread the gluten-free bread cubes on a large baking sheet in a single layer. Bake for 10-12 minutes, flipping halfway through, until lightly golden and dry to the touch.
  3. While the bread toasts, prepare your vegetables: In a large skillet, melt 3 tablespoons of butter over medium heat. Add the diced onion and celery, and cook for 6-8 minutes, stirring occasionally, until the onions are translucent and the celery is tender.
  4. Add the garlic and herbs: Stir in the minced garlic, fresh sage, thyme, rosemary, dried parsley, and oregano. Cook for another 1-2 minutes until fragrant.
  5. Combine the dry ingredients: In a large mixing bowl, combine the toasted bread cubes with the cooked vegetable-herb mixture. Toss gently to distribute everything evenly. Add the salt, pepper, and poultry seasoning, and toss again.
  6. Prepare the liquid mixture: In a separate bowl or measuring cup, whisk together the vegetable broth and beaten egg until well combined.
  7. Combine wet and dry ingredients: Pour the broth mixture over the bread cube mixture. Use a spatula to gently fold everything together until all the bread cubes are evenly moistened. Let the mixture sit for 5 minutes to allow the bread to absorb the liquid.
  8. Transfer to baking dish: Grease your 9×13-inch baking dish with the remaining 1 tablespoon of butter. Transfer the stuffing mixture to the dish and spread it evenly. Dot the top with small pieces of butter.
  9. Bake the stuffing: Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 15-20 minutes, until the top is golden brown and crispy.
  10. Rest before serving: Let the stuffing rest for 5-10 minutes before serving.

Notes

Toasting the bread is essential to prevent mushy stuffing. For best results, use sturdy gluten-free bread like Canyon Bakehouse or Schar. Let the mixture sit for 5 minutes after adding broth for even absorption. For a vegan version, replace butter with vegan butter and use a flax egg. Add ½ cup dried cranberries or chopped apples for a sweet twist.

Nutrition

Keywords: gluten-free stuffing, herb stuffing, Thanksgiving stuffing, fall side dish, gluten-free Thanksgiving, easy stuffing recipe

Find it online: https://ariaappetite.com/cozy-gluten-free-herb-stuffing-best-fall-side/