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Easy Gluten-Free Thanksgiving Stuffing with Herbs in 30 Minutes

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A quick and easy gluten-free stuffing with fresh herbs that comes together in 30 minutes. This recipe recreates the magic of a beloved Portland café’s stuffing, with crispy edges and a tender, savory center that even gluten-eaters love.

Ingredients

Scale
  • 1 loaf (about 16 ounces) day-old gluten-free bread, cut into 1-inch cubes
  • 3 tablespoons unsalted butter (or dairy-free butter if needed), melted
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped
  • 1 ½ cups low-sodium chicken or vegetable broth, warm
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon poultry seasoning (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Spread gluten-free bread cubes on a baking sheet and bake for 5-7 minutes until slightly dry and barely golden. Set aside in a large mixing bowl.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add diced onion and celery. Cook for 5-6 minutes, stirring occasionally, until onions are translucent and celery has softened.
  3. Add minced garlic and fresh herbs (sage, rosemary, thyme). Cook for another minute, stirring constantly, until fragrant but not browned.
  4. Pour warm broth into the skillet with the onion mixture. Stir to combine and let it come to a gentle simmer. Turn off the heat.
  5. Pour the warm broth mixture over the bread cubes in the large bowl. Add beaten egg, salt, pepper, and poultry seasoning if using. Gently fold together with a spatula. Let it sit for 5 minutes.
  6. Melt the remaining 2 tablespoons of butter and drizzle over the stuffing mixture. Fold once or twice to distribute. Transfer to a greased 9×13 baking dish and spread into an even layer.
  7. Bake for 20-25 minutes until the top is golden brown and crispy. Let it rest for 5 minutes before serving.

Notes

For best results, use sturdy gluten-free bread like Canyon Bakehouse or Schar. Dry the bread cubes before using to prevent gummy stuffing. Warm the broth for better absorption. Let the mixture rest for 5 minutes before baking to allow even absorption. For make-ahead, assemble up to 24 hours in advance and refrigerate; add 10 minutes to baking time.

Nutrition

Keywords: gluten-free stuffing, Thanksgiving stuffing, herb stuffing, quick stuffing, gluten-free Thanksgiving, easy stuffing recipe

Find it online: https://fizzlefork.com/easy-gluten-free-thanksgiving-stuffing-with-herbs-in-30-minutes/