14 Nov Gluten Free Thanksgiving Stuffing

Thanksgiving is a holiday completely revolved around food. This is a nightmare for those with food issues. I created an allergy friendly stuffing recipe. Homemade stuffing sounds harder than it is. It does take time to cook, but the preparation is easy. Gluten Free Thanksgiving Stuffing is also vegan. There isn’t any butter or eggs. It is kid friendly. To save time and effort, I used a store bought bread- Bfree brand. It is free of eggs, dairy, soy, wheat, gluten, you name it. That is a hard combination to find. This is the first bread I have found with out dairy, eggs, and gluten. For a paleo option, substitute gluten free bread for corn bread.


Gluten Free Thanksgiving Stuffing
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 loaf gluten free bread- about 6 c. (use corn bread for paleo)
  • 2 tbsp. oil
  • ½ onion
  • 3 garlic gloves, minced
  • ¾ c. chopped celery (about 2-3 medium stalks)
  • 1-1¾ c, broth (chicken, turkey, vegetable)
  • 2 tsp. sage
  • 2 tsp. thyme
  • ½ tsp. salt
  • ¼ tsp. marjoram
  • ¼ tsp. rosemary
  • ¼ tsp. pepper
  1. Tear gluten free bread into small pieces. Should equal to be about 5-6 cups.
  2. Pre heat oven to 350.
  3. Chop half of an onion an sauté in a skillet with 2 tbsp. oil on medium heat.
  4. Add garlic cloves and sauté for another minute.
  5. Add chopped celery to skillet and cook for another 2 minutes.
  6. Pour in broth and flavor with seasonings.
  7. Add bread and stir. Bread should be coated with liquid. Start with 1 c. and add more as desired. I prefer to use 1 c., but if you like a "soggier" stuffing, use more broth.
  8. Spray a 9x13 casserole dish and pour bread mixture into pan.
  9. Cook stuffing at 350 for 45-60 minutes. Stir stuffing every 10-15 minutes.