Easy gluten-free sage and onion stuffing perfect for a gluten-free Thanksgiving holiday!
Can I tell you a secret? My family uses boxed stuffing for Thanksgiving. We make everything else from scratch, but the stuffing recipe is the one thing we outsource. However, I can't have it because I'm gluten-free. So, I decided to make my own gluten-free stuffing that tastes exactly like Pepperidge Farm's Thanksgiving stuffing recipe. And...it's delicious AND easy!
There are a lot of gluten-free stuffing mixes that I enjoy, but there's nothing like this sage & onion homemade gluten-free stuffing! This is a classic stuffing recipe without any frills. So, that means there aren't any sauteed vegetables like celery or onions in this recipe. However, you can add those things if you want! This is one of my most delicious recipes for Thanksgiving.
If you're looking for more Thanksgiving recipes like my sage and onion stuffing mix, check out my pumpkin patties with chocolate and my classic pumpkin pie recipe.
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Reasons to Make This Stuffing
- Easy - you won't be in the kitchen for hours making this gluten-free stuffing. It's quick to make and very simple.
- Delicious - this stuffing is seriously delicious and packed with FLAVOR from the sage and onion.
- Allergy-friendly - this sage and onion gluten-free stuffing can be made completely gluten-free and dairy-free for your Holiday meal. There are some substitution notes below if you'd like to make gluten-free vegan stuffing.
Ingredient Notes
- Gluten-free bread - you can really use any gluten-free bread for this. I use Udi's whole-grain gluten-free bread. If you're avoiding dairy too, make sure to use dairy-free gluten-free bread.
- Dried spices: don't skimp on the dried spices. This is what gives the gluten-free stuffing flavor!!!
- Egg: an egg binds the gluten-free stuffing together a little bit.
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
Cut the gluten-free bread into small cubes using a serrated knife.
Fill the prepared baking sheet with the gluten-free bread cubes and bake in the oven for 20 minutes. This is going to dry out the bread.
In a bowl, combine chicken broth and egg. Whisk to combine. Set aside.
Melt the butter in a dutch oven on the stove over medium heat.
Add the toasted bread cubes to the dutch oven and stir. Add the dried onion, dried sage, dried parsley, salt, and black pepper, and stir again.
Pour the chicken broth and egg mixture over the bread cubes and stir. Cover the dutch oven with tin foil or the cover and bake in the oven for 20 minutes covered in the preheated oven.
Remove the foil or cover from the dutch oven and bake for 10 more minutes.
Remove from the oven and serve OR use to stuff your turkey. The top of the stuffing will be golden brown.
Hint: If you're using this stuffing to stuff your turkey, make sure to use a stuffing bag or cheesecloth.
Variations
- Spicy - add 1 teaspoon red pepper to the stuffing for spicy gluten-free stuffing.
- Veggie - sautee ½ cup chopped celery with the butter before adding the stuffing.
- Sausage - add 1 cup of cooked sausage to the stuffing before baking in the oven. The sausage meat should be ground or sliced into small pieces.
- Vegan Stuffing - use vegetable stock and vegan butter to make sage & onion vegan stuffing. Make sure to skip the egg if you're making gluten-free vegan stuffing!
Substitutions
- Chicken stock - you can use vegetable stock instead of chicken stock. Vegetable stock is a great option for vegetarians.
Equipment
Dutch oven or baking dish - you can use a baking dish covered with tin foil or an ovenproof dish instead of a dutch oven. A dutch oven is easy because you can use it on the stove and in the oven. Tin foil works for a cover if you can't find a cover that fits.
Storage
This gluten-free stuffing recipe is best-eaten same-day. You can toast the bread cubes a day before making the stuffing. Store the bread cubes in an airtight container at room temperature.
Top tip
If you like your stuffing to be the texture of bread crumbs, pulse the toasted bread cubes in the food processor a little bit.
FAQ
Toast the bread cubes up to one day in advance. Put the stuffing together the day you're planning to serve it.
Easy Gluten Free Sage and Onion Stuffing
Equipment
- Dutch oven or baking dish
Ingredients
- 1 loaf gluten-free bread about 15–18 oz
- 1 ¼ cups chicken stock
- 1 egg
- 1 tablespoon butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sage
- 1 teaspoon powdered onion
- 1 teaspoon parsley
Instructions
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Cut the gluten-free bread into small cubes with a serrated knife.
- Spread evenly on the prepared baking sheet and bake for 15–20 minutes, stirring halfway through, until the cubes are dry but not browned.
- In a medium bowl, whisk together the chicken stock and egg. Set aside.
- Melt butter in a Dutch oven over medium heat.
- Add the toasted bread cubes and sprinkle with sage, parsley, onion powder, salt, and black pepper. Toss gently to coat.
- Pour the stock and egg mixture over the seasoned bread cubes. Stir until evenly moistened.
- Cover the Dutch oven with foil or its lid and bake for 20 minutes.
- Remove the cover and bake for another 10–15 minutes, until the top is golden and crisp.
- Serve warm as a side dish — or use to stuff your turkey!
Notes
If using a different gluten-free bread brand, adjust broth slightly — some absorb more than others.
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