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Gluten-Free Stuffing

Stuffing is easily one of the most exciting dishes during the holidays and there is no reason why it cannot be enjoyed by everyone! This Gluten free Stuffing gives you the full holiday experience and warmth and is inspired by my mother's recipe. This dish combines gluten-free bread, fresh herbs, and savory mushrooms with a touch of organ or dark meat for a comforting, celiac-friendly side that's ideal for Thanksgiving or Christmas dinners.

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This recipe takes me down memory lane to my childhood, where my mother’s stuffing was the highlight of our holiday meals. While she used to cook it inside a turkey, I’ve adapted it to be baked separately, making it safer and just as delicious. But, trust me, it tastes so close to my mom’s stuffing that it deserves to keep the name!

Ingredients for Gluten Free Stuffing:

  • Gluten-Free Bread: This is the backbone of our stuffing, offering a hearty and satisfying texture. Choosing gluten-free bread ensures that this dish is accessible to those with celiac disease or gluten sensitivity, without compromising on the comforting, familiar feel of traditional stuffing. The bread cubes absorb the flavours of the other ingredients beautifully, creating a perfectly moist and flavourful base that contrasts delightfully with the crisp, golden top layer formed during baking.
  • Fresh Herbs (Sage, Parsley, Rosemary): These herbs are the aromatic heart of the stuffing. Sage, with its slightly peppery flavour, brings a depth that’s quintessential to stuffing. Parsley adds a fresh, slightly bitter note, balancing the richness of the other ingredients, while rosemary contributes its signature piney aroma and a touch of lemon-pine flavour.
  • Shiitake Mushrooms: Known for their rich umami quality, they add a depth and complexity to the stuffing that’s hard to achieve with any other ingredient. Their meaty texture contrasts beautifully with the softness of the bread, and their earthy, smoky flavour complements the freshness of the herbs, adding layers of taste that make the stuffing a standout dish.
  • Organ or Dark Meat: Incorporating organ or dark meat into the stuffing pays homage to the traditional, heartier versions of the dish. This ingredient brings a robust and savoury dimension that’s rich in flavour. The dark meat, with its tender and juicy texture, enriches the stuffing, ensuring that each bite is satisfyingly meaty and full of flavour.

The Magic of the Recipe

The journey of creating this stuffing is as comforting as the dish itself. It starts with sautéing mushrooms and meat, then cooking onions, celery, and garlic to tender perfection. The combination of fresh herbs stirred in next brings the aromas of the holidays right into your kitchen. When these flavors meld with the toasted gluten-free bread and a whisked blend of egg and chicken stock, the magic truly happens. Baked to a golden-brown perfection, every bite of this stuffing is a tribute to cherished family traditions and the joy of gluten-free cooking.

It’s not Thanksgiving or Christmas everyday so this is your chance to go all out! This gluten free stuffing recipe ensures that everyone around the table gets to enjoy the unspoken hero of the holidays!

For anyone with celiac or preferring a gluten-free diet, this stuffing ensures that you don’t miss out on the rich, savory flavors of holiday classics. So, preheat your ovens, and let’s bring this heartwarming recipe from my family to yours. 


Food Photographer and Recipe Developer based in Toronto, Canada. 

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Gluten-Free Stuffing

Teri-Ann Carty
This recipe is a take on the stuffing my mother used to make when I was a child. She used to cook it inside a turkey but that is not recommended anymore. When cooked outside of a bird it is more properly called dressing but it tastes so close to my Mom's that I call it stuffing.
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course, Side Dish
Cuisine Canadian
Servings 6


  • oven, 8x8 baking dish


  • 6 cups stale or toasted gluten free or regular bread diced into 1 inch cubes
  • 2 tbsp olive oil
  • ½ unsalted butter
  • 1 large sweet onion diced
  • 1 cup diced celery
  • 3 cloves garlic minced
  • 2 tbsp each fresh sage parsley & rosemary chopped
  • cups chicken stock
  • 1 egg
  • 4 shiitake mushrooms diced
  • ½ pound organ meat or dark meat chopped
  • salt and cracked pepper


  • Heat large pan with olive oil over medium heat. Add diced mushrooms and chopped meat. Cook until mushrooms are soft and chicken meat is browned. Remove from pan and set aside.
  • Heat butter in the same pan and add onions, celery and garlic with a big pinch of salt. Cook until onions are translucent and celery is softened.
  • In a separate bowl, whisk the egg together with a cup of the chicken stock.
  • Stir the chopped herbs into the pan with the onions and celery and cook for 1 minute more. Stir in the rest of the chicken stock.
  • Add the cubed stale bread into a large bowl and then add the sauteed mushrooms and chicken, the onions,celery, and garlic and finally the whisked egg. Mix together thoroughly and then transfer to a baking dish and put into the pre-heated oven (400 degF) and bake for 40 minutes or until the temperature is 165 degF.
Keyword celiac, christmas, easy holiday recipe, gluten free, gluten free baking, gluten free holiday, gluten free side, gluten free stuffing, thanksgiving

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