If you’re looking for a Gluten Free Thanksgiving Stuffing that no one will know is gluten free, I’ve got you covered! This stuffing includes leeks, onion, mushrooms, sage, thyme and rosemary. It is also celery free but I promise you won’t miss it AT ALL!!!
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I remember not caring for stuffing as a child. Nope, I wanted the turkey, tons of gravy, heaping mashed potatoes (and yes, more gravy) and a generous amount of the wobbly cranberry sauce still in the shape of the can. There was also a roll on my plate (gotta sop up that gravy, lol!) but no stuffing, nah. It was mushy and just wasn’t my thing but as an adult I’ve learned to love stuffing. Homemade beats a box any day and it has texture and fresh flavors, although I do still cover it in gravy….
This Gluten Free Thanksgiving Stuffing comes together so easily! Dry out your bread, sauté your veggies, add in a flavorful gut beneficial bone broth, fresh sage (which aids in digestion – hello thanksgiving match made in heaven!) mix, bake and sprinkle with parsley. Done! Let’s eat!
Eat and Enjoy,
This Gluten Free Thanksgiving Stuffing is packed with all the traditional flavors and features leeks, onions, mushrooms and fresh herbs!
- About 10 cups of cubed gluten free bread (I used 2 New Cascadia Traditional Gluten Free Rustic Italian Bread Boules.)
- 3 Tablespoons ghee, (avocado or bacon fat also work well)
- 2 cups mushrooms, sliced 1/4 inch thick
- 1 medium yellow onion, diced
- 1 leek 2-inch in diameter, diced (white part only)
- 4 cups bone broth (chicken or turkey)
- 1 Tablespoon fresh sage leaves, minced
- 1 teaspoon fresh thyme leaves, minced
- 1 teaspoon fresh rosemary, minced
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- Parsley for garnish.
- After bread is cubed allow to dry out on the counter in an even layer on a baking sheet for 24-48 hours OR put in a 300 degree F oven for 30-40 minutes. (the time will vary depending upon the moisture content of the bread)
- Preheat oven to 350 degrees F.
- Using a large skillet, heat up 2 Tablespoons of ghee over medium head and sauté the mushrooms until golden brown (add more ghee if needed). Lightly season with salt and pepper then once cooked and golden transfer the mushrooms to a plate and set aside.
- Using the same pan add 1 Tablespoon of ghee and saute the onions for 2-3 minutes before adding the leeks. Continue sauting until the onions are translucent. Then add the mushrooms back to the skillet.
- Add the minced herbs to the skillet and stir to combine for one minute until fragrant.
- Add 4 cups of bone broth, salt, pepper and garlic powder to the skillet, increase the heat to medium-high heat and allow to simmer for 5 minutes.
- While the broth simmers, oil the bottom and sides of your casserole dish with ghee.
- Place the dried cubed bread to a large bowl and ladle the broth veggie mixture over the bread, stir in between ladles.
- Pour the stuffing mixture into the casserole dish, bake for 25 minutes at 350 degrees F. If you want the top of your stuffing crispy turn the oven to broil for the last 5 minutes of cooking.
- Remove the stuffing from the oven, sprinkle with parsley leaves and serve.
Keywords: Stuffing, Thanksgiving Stuffing, Gluten Free Stuffing, Gluten Free Thanksgiving Stuffing
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