Best Ever Gluten Free Stuffing

    1 hour 10 minutes

    Don't save this recipe for Christmas. This is a gluten free stuffing so delicious that you may just have to make it more than once a year!

    21 people made this

    Serves: 8 

    • 1 (500g) loaf gluten free bread
    • 3 tablespoons olive oil
    • 2 onions, diced
    • 3 sticks celery, diced
    • 1 teaspoon chopped fresh sage
    • 1 teaspoon dried thyme leaves
    • 3/4 teaspoon salt
    • ground black pepper, to taste
    • 475ml gluten free chicken stock
    • 2 large eggs

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Preheat oven to 170 degrees C. Grease a 3-litre baking dish.
    2. Cut bread into cubes about 2cm square and spread onto a baking tray. Bake in the preheated oven until crisp, 12 to 17 minutes.
    3. Heat olive oil in a large frying pan over medium heat. Cook and stir onions and celery until soft, 8 to 10 minutes. Stir in sage, thyme, salt and black pepper, then remove pan from heat. Add the toasted bread, chicken stock and eggs. Spoon stuffing mixture into the prepared baking dish and cover dish with a lid or aluminium foil.
    4. Bake in the preheated oven for 30 minutes, then uncover and bake about 10 more minutes, until top of stuffing is crisp and lightly browned.

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    Reviews in English (35)


    This was a great recipe. It was soo flavorful and using fresh sage is the key to this recipe. My only dilemma with the recipe was having no gluten-free stock of any kind at last minute on Thanksgiving day in the my house and all my bouillon had some sort of gluten or cornstarch in it...due to an inlaw that can't eat corn...I resulted in, using ham broth. Yes, it was the only source I had to take, so I used a 1 to 1 ratio (1 cup ham broth and 1 cup water) Due to the sodium intake of the broth I just deleted the salt in the recipe. However, it was so yummy and my GF inlaw and others that aren't GF totally enjoyed this recipe to the hilt! It's going to be a repeat happy offender in my house. TY  -  30 Nov 2013  (Review from Allrecipes USA and Canada)


    I used homemade turkey stock in lieu of chicken broth and was out of celery, so I added a handful of chopped pecans for crunchiness. My husband loved it, and he's not the gluten-free one in the family.  -  27 Nov 2012  (Review from Allrecipes USA and Canada)


    I followed the recipe exactly, using a loaf of Udi's millet bread and the stuffing turned out so dry I ended up throwing it out. The Udi's bread just never absorbed enough moisture to make it edible.  -  11 Feb 2013  (Review from Allrecipes USA and Canada)