Gluten-Free Stuffing and Simple Gravy Recipe

Introduction

This gluten-free stuffing and simple gravy recipe offers a comforting, classic side dish perfect for holiday meals or any cozy dinner. Made with firm gluten-free bread and savory herbs, the stuffing is moist and flavorful, while the easy gravy ties everything together beautifully.

Ingredients

• 8 cups (539g) bread cubes, made from firm white gluten-free sandwich bread
• 8 tablespoons (113g) unsalted butter, cold
• 3 cups (425g) onions, peeled and diced
• 1 cup (128g) celery, diced, including green tops
• 2 tablespoons dried parsley, or 1/4 cup fresh chopped parsley
• 1 to 2 teaspoons poultry seasoning or Bell’s seasoning, to taste
• 2 teaspoons table salt
• 1/4 to 1/2 teaspoon black pepper, optional
• 2 cups (454g) gluten-free broth (chicken, beef, turkey, vegetable, etc.)
• 3 large eggs
• 2 to 3 tablespoons (14g to 21g) cornstarch
• 2 cups (454g) gluten-free broth, cold (chicken, beef, turkey, vegetable, etc.)
• 2 tablespoons (25g to 28g) fat/drippings, butter melted, or vegetable oil
• Salt and black pepper (optional), to taste

Instructions

1. Step 1: Place the bread cubes on a baking sheet and leave them uncovered overnight to become a bit stale. This improves the stuffing’s texture.
2. Step 2: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish if baking the stuffing outside the bird.
3. Step 3: Melt the butter in a large frying pan. Sauté the onions and celery slowly until soft, about 20 minutes. Remove from heat.
4. Step 4: In a large bowl, combine the bread cubes with the sautéed onion and celery mixture.
5. Step 5: Add parsley, poultry seasoning, salt, and pepper. Toss gently until all ingredients are well combined.
6. Step 6: Whisk together the broth and eggs, then stir this liquid into the bread mixture.
7. Step 7: Spoon the stuffing mixture into the turkey cavity or into the prepared casserole dish. Cover the dish loosely with aluminum foil if using.
8. Step 8: Bake the stuffing in the casserole dish for 1 hour, until firm and no liquid remains. Remove foil about 20 minutes before the end to create a crusty top.
9. Step 9: For the gravy, whisk cornstarch with 1/2 cup broth until smooth and lump-free.
10. Step 10: Combine the cornstarch mixture with the remaining broth in a saucepan. Add pan drippings, melted butter, or oil for extra richness if desired.
11. Step 11: Cook the gravy over medium heat, stirring often until it thickens. Season with salt and pepper to taste.

Tips & Variations

• Use stale bread or dry fresh cubes in a low oven briefly to avoid soggy stuffing.
• For a vegetarian version, use vegetable broth and omit drippings or butter in the gravy.
• Add chopped cooked sausage or mushrooms to the stuffing for more savory depth.
• Incorporate fresh herbs like sage or thyme along with parsley for extra flavor complexity.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through. Gravy can be stored separately in the fridge for up to 2 days and reheated on the stove, adding a splash of broth if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can assemble the stuffing a day in advance and refrigerate it. Bake it when you’re ready to serve, adding a little extra baking time if it’s cold straight from the fridge.

What if I don’t have poultry seasoning?

You can substitute with a blend of dried thyme, sage, rosemary, and marjoram to approximate the flavor of poultry seasoning.

Gluten-Free Stuffing and Simple Gravy Recipe

Print Recipe

★★★★★

4.5 from 148 reviews

This Gluten-Free Stuffing and Simple Gravy recipe offers a delicious, comforting side dish ideal for holiday meals or any special occasion. Made with firm gluten-free bread cubes and a flavorful blend of sautéed onions, celery, and herbs, the stuffing is moist, savory, and baked to perfection. Accompanied by a smooth, easy-to-make gluten-free gravy enhanced with pan drippings or butter, this combo is perfect for those requiring gluten-free options without sacrificing taste.

• Author: Maya
• Prep Time: 15 minutes plus overnight drying
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes plus overnight drying
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Stuffing

• 8 cups (539g) bread cubes, made from firm white gluten-free sandwich bread
• 8 tablespoons (113g) unsalted butter, cold
• 3 cups (425g) onions, peeled and diced
• 1 cup (128g) celery, diced, including green tops
• 2 tablespoons dried parsley, or 1/4 cup fresh chopped parsley
• 1 to 2 teaspoons poultry seasoning or Bell’s seasoning, to taste
• 2 teaspoons table salt
• 1/4 to 1/2 teaspoon black pepper, optional
• 2 cups (454g) gluten-free broth (chicken, beef, turkey, vegetable, etc.)
• 3 large eggs
• 2 to 3 tablespoons (14g to 21g) cornstarch

For the Gravy

• 2 cups (454g) gluten-free broth (chicken, beef, turkey, vegetable, etc.), cold
• 2 tablespoons (25g to 28g) fat/drippings, butter, melted, or vegetable oil
• Salt and black pepper (optional), to taste

Instructions

1. Prepare the bread cubes: Place the gluten-free bread cubes on a baking sheet and leave them uncovered overnight to become slightly stale. This step improves the texture of the stuffing.
2. Preheat the oven: Set the oven temperature to 350°F (177°C). Lightly grease a 2-quart casserole dish or similar-sized pan if baking the stuffing separately from the turkey.
3. Sauté the vegetables: Melt the cold butter in a large frying pan over medium heat. Add diced onions and celery, sautéing slowly until they become soft and translucent, approximately 20 minutes. Remove from heat afterward.
4. Combine bread and vegetables: Transfer the bread cubes to a large mixing bowl. Spoon the warm onion and celery mixture over the bread cubes.
5. Season the stuffing: Add dried or fresh parsley, poultry seasoning, table salt, and optional black pepper. Toss well using a large spoon or spatula until all ingredients are evenly combined.
6. Add broth and eggs: In a separate bowl, whisk together gluten-free broth and eggs until blended. Pour this mixture into the bread mixture and stir gently to incorporate.
7. Transfer to baking dish: Spoon the prepared stuffing into the turkey cavity or into the greased casserole dish. If using the dish, cover it loosely with aluminum foil.
8. Bake the stuffing: Place the stuffing in the preheated oven. Bake for 1 hour, until the mixture is firm and no liquid is visible. For a crispy top, remove the foil about 20 minutes before the baking time concludes.
9. Make the cornstarch slurry: Combine the cornstarch with 1/2 cup of the gluten-free broth, whisking or shaking in a jar until smooth and lump-free.
10. Prepare the gravy: Pour the remaining broth and the cornstarch slurry into a saucepan. Stir in fat, drippings, melted butter, or vegetable oil for extra flavor if desired.
11. Cook the gravy: Heat the gravy over medium heat, stirring frequently until it thickens to the desired consistency. Season with salt and black pepper to taste. Remove from heat and serve warm.

Notes

• Letting the bread cubes dry out overnight improves stuffing texture by preventing sogginess.
• You can use any gluten-free bread variety, but firm white sandwich bread works best for cubing.
• Adjust seasonings to your preference, especially poultry seasoning and salt.
• For a richer gravy, use pan drippings from roasted meats, or butter as a substitute.
• If baking the stuffing inside a turkey, reduce the oven temperature as needed and monitor cooking time carefully.
• This recipe is versatile for vegetarians if vegetable broth is used and drippings are replaced by vegetable oil or butter.

Keywords: gluten-free stuffing, gluten-free gravy, holiday side dish, gluten-free holiday recipes, Thanksgiving gluten-free, easy gluten-free recipes