Classic Gluten-Free Thanksgiving Stuffing

Classic gluten-free stuffing, with pecans, cranberries, potatoes and fresh thyme. It’s not Thanksgiving without stuffing! more »

I don’t know about you, but I don’t have gluten-free bread sitting around going stale in my house. I don’t mean to brag, but I take care of my gluten-free bread.

All that happens when bread is stale is that Father Time robs it of its moisture. Since I tend to fly by the seat of my pants, I don’t have time for Time. No bother. Just cube a nice crusty loaf of gluten-free bread and dry it out in a low low (225°F) oven for about 10 minutes. For bread, I suggest either the White Sandwich Bread on page 104 of My First Cookbook or the gluten-free Brown Bread here on the blog. I don’t want to freak you out, but the bread I used? It’s gluten-free Pumpernickel-Style Bread. Say WHAT? Didn’t I tell you I’m writing Your Gluten-Free Bread Bible? Dec. 2013 at a bookstore near you.

This stuffing is Old School. Aromatics (celery onions potatoes) are sautéed in butter and olive oil until mostly soft and incredibly fragrant, seasoned with salt pepper thyme (you could use dried poultry seasoning, instead), then mixed with those dried bread cubes, lightly toasted pecans, then eggs, cream and good-quality stock (homemade would be fabulous, Pacific is a great brand). The cranberries are optional, but they add a nice hint of sweetness and chewy texture. Bake until just set and golden brown. Your house will instantly smell like Thanksgiving. Mission accomplished.

Be sure to check out the notes at the end of the recipe. Lots of good need-to-know info. in there. Tomorrow, a slightly jazzed up gluten-free Thanksgiving stuffing. Nothing fancy, just a little twist. Exciting!

Prep time: 30 minutes       Cook time: 30 minutes       Yield: 6 to 8 servings

1 loaf crusty gluten-free bread, like gluten-free brown bread, cut into 1/2-inch cubes

4 ounces chopped raw pecans

4 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2 medium yellow onions, peeled and diced

5 celery stalks, chopped

1 pound Yukon Gold potatoes, diced

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

leaves from 6 sprigs of fresh thyme

5 extra-large eggs (300 g) at room temperature, beaten

1/2 cup heavy cream, at room temperature

3 cups (24 fl. oz.) vegetable or chicken stock

8 ounces dried cranberries (optional)

  • Preheat your oven to 225°F. Grease two 8-inch or 9-inch square baking dishes and set them aside.

  • Dry the bread. Scatter the cubes of bread in a single layer on a large rimmed baking sheet. Place in the center of the preheated oven for about 10 minutes, or until the bread is dried and just beginning to crisp. Remove the pan from the oven and set it aside for the bread to cool.

  • Toast the pecans. Scatter the pecans in a single layer on a rimmed baking sheet and place in the center of the oven. Allow to bake until the pecans are just beginning to become fragrant and have begun to brown slightly, about 7 minutes. Remove the pecans from the oven and set them aside. Raise the oven temperature to 350°F.

  • Sauté the vegetables. In a medium-size skillet, heat the olive oil and butter over medium heat. Add the onions, celery and potatoes, and then the salt and pepper. Cook, stirring frequently, until the onions are translucent and the celery and potatoes are fork tender, about 10 minutes. To speed the cooking time, periodically cover the pot and allow the vegetables to “sweat” for a minute or so. Then uncover the pot, and continue to cook while stirring. Add the fresh thyme and stir to combine.

  • Assemble the stuffing. Place the eggs and cream in a large bowl, and beat to combine. Add the cubes of bread, and toss to coat. Add the sautéed vegetables and the stock, and then the cranberries and toasted pecans, and toss to combine. Divide the stuffing evenly between the prepared baking dishes, and spread into an even layer in each dish.

  • Bake the stuffing. Place the baking dishes side by side in the center of the preheated oven  and bake, swapping the places of each dish and rotating both dishes once during baking, until the stuffing is set and lightly golden brown all over (25-30 minutes). Serve warm.

  • Notes. 1. The unbaked stuffing can be assembled, covered tightly with plastic wrap, and refrigerated for up to 2 days. When ready to bake, allow sit out, covered, until the dish comes to room temperature (about an hour). Bake as directed. 2. Leftover stuffing that is moistened with about 1/2 cup of stock can be reheated in the oven at 300°F for about 10 minutes or until warmed throughout. 3. The stuffing can be baked in a single layer in a 9-inch by 21-inch baking dish, and baked at 325°F for about 45 minutes.

Happy, happy Thanksgiving to you and yours.



P.S. If you haven’t yet, please pick up a copy of both of My Cookbooks! I can’t keep the blog going without your support!

  • Kristy B.

    You’ve made my morning. I am partial to the cornbread stuffing with sausage, apples and leeks from book numero uno, but you sure can’t argue with a classic. And my gluten free self just brings gluten free food for everyone to share, because like you always say, why shouldn’t it be every bit as delicious as ever? Thanks for this. Oh, and the sour cream apple pie. I’m going to be hearing that age old question “THIS is gluten free?” a lot at the table. Never get tired of it, though, can’t imagine why :)

  • JoAnn C.

    Pumpernickle? You rock.  I can’t wait.

  • Ligea

    Now I’m anxiously awaiting the bread bible. Already something to look forward to in 2013!!!

  • Kris Angelo

    Sounds delicious, but why so many eggs? I need to be egg and dairy free, so have been using almond milk with great success in recipes, but egg replacer doesn’t always work well. How would you tweak this recipe for us that can’t do eggs and dairy?

    • Katelyn Bronson

       Usually eggs in a stuffing recipe are there to give it the bread-budding texture… I personally don’t use eggs in my stuffing, and just use extra chicken broth and/or butter (or, in your case, fake butter)

      • Katelyn Bronson


  • Jen

    I’m making your brioche from cookbook #1 for my husband’s world famous stuffing. :) Actually…I really need to get moving on that…LOL

  • Carol

    I LOVE my cookbooks and will certainly be ordering your next one too. You make life so much easier (and tastier) for so many of us..I really appreciate your hard work with every recipe I make.

  • Katelyn Bronson

    Yesssssssssss!!  I had actually “hacked” this myself earlier in the week.  For the past few months while I’ve been trying my hand at baking GF bread, I’ve had some…. not so great loaves.  Mostly just dense, good flavor but really bad texture.  So, I’ve been cubing those loves, stashing in the freezer for this week.  A couple days ago I thawed/dried out the bread cubes and have them in a ziplock ready to go.  My husbands favorite holiday food is stuffing so we’re really looking forward to it.  I’m also making fake crescent rolls and pie.  Our upstairs neighbor is a real chef and I’m not going to tell him the meal is GF when he comes over :)

  • Cynthia

    Wait a 3rd book! I missed that the first time through reading the recipe this am..before chasing out ot the store.
    Awesome!! How would the stuffing be if I used half white and brown bread??? And only 10 min for the cubed bread? Wow! Off to baking tonight! 

  • Agreatshopper

    I am really excited about Your Gluten-Free Bread Bible coming up!  I only use your cookbooks and recipes from your blog and better batter. Why mess with perfection?  Oh!  I And bought a scale and it made a huge difference.  Shawn  :)

    • gfshoestring

      Thanks, Shawn! I’ve been planning a bread book in my mind ever since I started the blog, I think. It’s a daunting task, but I can’t wait to show how easy it can be. Glad you got that scale – and that it’s already paying dividends. :)
      xoxo Nicole

  • Pingback: Gluten-Free Butternut Brown Butter Thanksgiving Stuffing | Gluten-Free on a Shoestring()

  • Jen

    I am making this using your White Sandwich bread from your 1st book. In the book it says the dough should reach to about an inch below the top of the pan, but mine is much lower than that. All the measurements are the same, (I use weight) and my pan is 9×5 as you recommend. Any idea why my dough volume is so much less? I let it rise for 30 minutes, and it reached the volume you indicated, so I think it is fine. Any ideas? I will see after I bake it! :)

  • Chris

    Ahhh!!!  You hit on an idea I NEED in my life!!!  A G-free Bread Book!!!  …..darn, drat, phooey…..isn’t it just ‘too bad’ that I have to buy another cookbook?!?!?!?  (tee-hee!!)

  • Kristencolv

    I made this today for Thanksgiving and I was impressed. My husband is not particularly fond of my gluten-free leanings (it’s a choice, neither of us have Celiac Disease) but I know I’ve found a good recipe when he can’t tell the difference. This is fantastic. I just used frozen GF bread I found at the grocery store (that I’ve always wanted to try but never have) and it was GREAT bread. I almost ate it all while it was cooling on the counter. Having good bread definitely made the recipe work well!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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