Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
The best ever gluten free Thanksgiving stuffing! Super simple, full of flavor, and you would never know it’s gluten free!
I am SO exciting to share this recipe with you guys! I have always wanted to perfect a gluten free Thanksgiving stuffing, but I was always intimidated! After some trial and error, 3 rounds of testing (and eating lots of leftovers), I am happy to say this stuffing is exactly how I wanted it to be.
It has a subtle maple flavor while still being perfectly savory, and chopped pecans for some added texture and crunch. The blend of herbs and seasonings brings out the most amazing flavor, and everything ties to together so perfectly.
The top gets a little browned and a bit crunchy/toasty, while the inside stays perfectly moist (but not too wet).
Can I make this with regular bread?
Yes! Although I haven’t tried it myself, I think this would work perfectly fine with regular bread if you don’t need it to be gluten free. I actually think this would be delicious with sourdough bread!
Can I leave the pecans out?
Yes- they add a delicious texture and crunch, and go well with the subtle maple flavor, but you can skip them if you need this to be nut free!
Can I make this dairy free?
If you have a vegan butter than you use and love, go for it! I would just make sure it’s not one that has a strong coconut flavor or anything, but instead use one that tastes as similar as possible to regular butter.
Can I make this vegan?
Unfortunately no. You will need the eggs for this recipe to act as a binder for the stuffing! However, if you need this to be vegetarian and eggs are ok, you can use veggie broth in place of chicken broth!
I’ve included instructions for making ahead, as well as reheating leftovers, so be sure to check those out if you need some tips for planning ahead!
I truly cannot wait to hear what you guys think of this one. Please let me know if you bring this to your Thanksgiving tables- it makes me so happy to hear when you make my recipes for holidays :). Be sure to leave a comment and rating below if you give this stuffing a try! Love you all! xo
1 stick of unsalted butter (1/2 cup), plus more for baking dish
2 + 1/2 cups diced onions
1 + 1/2 cups celery (cut into 1/4″ pieces)
3 cloves of garlic, minced
1 cup chopped pecans
1/2 cup fresh Italian parsley, roughly chopped
2 tbsp fresh sage, finely diced
1 tbsp fresh thyme, stems removed and finely diced
1 tbsp fresh rosemary sprigs, stems removed and finely diced
2 tsp sea salt
1 tsp black pepper
1/4 tsp red pepper flakes
2 + 1/4 cups low sodium chicken broth, divided
1/4 cup pure maple syrup
Preheat oven to 250°F. Tear your bread into 1″ cubes and line on a baking sheet. Bake for 45-55 minutes, until mostly dried out. Set aside.
In a large pan over medium heat, melt the stick of butter then stir in the onions and celery. Cook, stirring occasionally, for 10 minutes. Set aside to slightly cool.
Preheat oven to 350°F and generously grease a 9×13″ baking dish with butter. In a large bowl, mix together the bread cubes, pecans, fresh herbs, and all of the seasonings. Pour over 1 + 1/4 cup of the broth, the maple syrup, and the onion and celery mixture, and toss gently to combine. In a separate bowl, whisk the eggs with the remaining 1 cup of broth. Gently fold into the stuffing mixture until everything is well combined.
Pour stuffing mixture into your greased baking dish. Cover with foil and bake for 40 minutes, then uncover and bake for 40-50 minutes, until top is slightly browned and crispy and stuffing is set. Allow to cool for at least 10 minutes before serving.
To reheat leftovers: Add a splash of broth and reheat in a 350°F oven until warmed through, adding more broth as needed.
To make ahead: Do the first round of baking where the stuffing is covered in foil, then allow to completely cool before covering and placing in the fridge. When ready to bake, uncover and bake for 50-60 minutes, until top is slightly browned and crispy and stuffing is set.
*My loaf of bread was 18 oz; it’s ok to go a little over 1 lb.