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My homemade Gluten Free Turkey Dressing Stuffing is easily made with under 10 ingredients, including crispy bacon, porcini mushrooms, leeks, and thyme! Minimal prep – just chop, saute, and bake.
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Gluten Free Dressing
If you know me, you know by now how much I love Thanksgiving dinner. It’s the perfect opportunity to gather everyone around the dinner table and enjoy the company of family and friends!
Thanksgiving is an important meal for me, so I like to be sure everyone at the table has a full plate of options to choose from. I’ve made gluten free donuts, gluten free cookies, gluten free scalloped potatoes, and more – including this gluten free stuffing!
My gluten free dressing for turkey is packed with flavor and easy to make. All you have to do is chop up your ingredients, saute, and stick it all in the oven. The results are a gorgeous, flavorful stuffing everyone at the table can enjoy!
This is the absolute best gluten free stuffing I have ever tried. It is a keeper!
Olivia on Pinterest
Gluten Free Stuffing Mix
- Gluten-Free Bread: Cut the bread evenly into 1-centimeter cubes. Use your favorite brand of gluten-free bread.
- Butter: I recommend using unsalted butter. If you use salted butter, just be certain to taste test before adding more salt.
- White Onion: Offers the perfect flavor for this stuffing recipe. You can use yellow onion too, but avoid red onion. It’s way too sharp.
- Leek: Chop up your leek. Leeks are great for pairing with mushrooms.
- Dried Porcini Mushrooms: It’s easy to steep dried mushrooms and have gorgeous mushrooms to use in this stuffing recipe. I’ll tell you how!
- Walnuts: Shelled and chopped.
- Bacon: Dice your bacon into little bits.
- Fresh Thyme Leaves: Chopped.
- Vegetable Stock: Make sure the stock you buy is gluten-free! Alternatively, you can make your own stock.
- Salt and Pepper: To taste. I recommend kosher salt or sea salt flakes, and freshly cracked black pepper.
How to Make Gluten Free Stuffing
- Preheat your oven to 225°F. Line a lipped baking sheet with parchment paper.
- Scatter bread cubes onto the parchment-lined baking sheet. Once preheated, bake in the oven for 45 minutes.
- As they cook, turn the croutons over occasionally to make sure they brown evenly.
- Once golden-brown and toasty, the croutons are ready. Remove from the oven and set aside.
- Add the porcini mushrooms to a small bowl. Cover with hot water and set aside to steep for 20 minutes.
- Chop bacon, leek, and onion into even sizes.
- Turn the oven up to 350°F. Grease a 9 by 13-inch roasting dish, or two smaller roasting dishes.
- Melt butter in a large skillet. Fry the onion over medium heat until it softens.
- Add leek and continue to saute until softened.
- Scoop vegetables to the side of the pan. Add bacon. Cook, turning frequently, for several minutes. Then, remove the pan from the heat.
- Strain mushrooms from their juices, but reserve the liquid. Chop the mushrooms and add them to the skillet, along with walnuts, thyme, and salt and pepper to taste.
- Place the croutons into a large mixing bowl. Tip the vegetable mix into the bowl with the croutons. Use a large spoon to mix and ensure the flavors are evenly distributed.
- (Optional): Filter the reserved mushroom water through a fine-meshed sieve. This will remove any grit. Then, pour it into the vegetable stock.
- Pour the liquid onto the stuffing mix. Toss briefly, just enough to ensure an even coating but not enough to break up the bread. Taste and adjust the seasoning as necessary.
- Transfer stuffing to the roasting dish(es). Cover with foil and bake for 20 minutes.
- After 20 minutes, remove the foil. Bake for 10 more minutes for a softer, moist stuffing, or up to 20 minutes for a drier, crispier finish.
- Serve, and enjoy!
Expert Tips
- For moister stuffing, bake for only 30 minutes. For crispier stuffing, bake for 40 minutes total.
- You can use one large roasting pan to bake stuffing, or separate it into several smaller pans to serve individually. I like to bake in two separate dishes so I can have one on each end of the dining table for easy access.
What’s the difference between stuffing and dressing?
Stuffing is stuffed into the cavity of a turkey to cook inside of the bird in the oven, while dressing is cooked and kept separately from the turkey. However, these two terms are often used interchangeably.
I highly recommend you never cook stuffing directly within the cavity of the turkey. The stuffing can remain under-cooked, which is unsafe. There are safe ways to cook turkey with stuffing inside, but it’s safer, and just as delicious, to cook it separately.
FAQ
Yes. Prep the croutons the night before and store them in an airtight container at room temp. Chop up the remaining ingredients. Assemble the dish the following day, then bake as normal.
You can also assemble it from start to finish, then cover the baking dish and allow it to sit in the refrigerator overnight. Before reheating, pour ½ cup vegetable stock over the mixture and gently fold it in. Bake as instructed.
What to Serve with Gluten-Free Stuffing
- Roast turkey: Instead of flour, use cornstarch to make this dish gluten-free.
- Air fried ham
- Gluten-free au gratin potatoes
- Buttery mashed potatoes
- Corn casserole: Use a gluten-free cornbread mix.
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Recipe
Gluten-Free Stuffing Dressing
Equipment
- 9 by 13-inch roasting pan
Ingredients
- 6 cups Gluten Free Bread cut evenly into 1-centimeter cubes
- ¼ cup Butter
- 1 White Onion
- 1 cup Leek chopped
- ½ ounce Dried Porcini Mushrooms
- ½ cup Walnuts shelled and chopped
- ⅓ cup Bacon diced
- 2 Tablespoons Fresh Thyme Leaves chopped
- 1 cup vegetable stock gluten free
Instructions
- Preheat your oven to 225°F. Line a lipped baking sheet with parchment paper.
- Scatter bread cubes onto the parchment-lined baking sheet. Once preheated, bake in the oven for 45 minutes.
- As they cook, turn the croutons over occasionally to make sure they brown evenly.
- Once golden-brown and toasty, the croutons are ready. Remove from the oven and set aside.
- Add the porcini mushrooms to a small bowl. Cover with hot water and set aside to steep for 20 minutes.
- Chop bacon, leek, and onion into even sizes.
- Turn the oven up to 350°F. Grease a 9 by 13-inch roasting dish, or two smaller roasting dishes.
- Melt butter in a large skillet. Fry the onion over medium heat until it softens.
- Add leek and continue to saute until softened.
- Scoop vegetables to the side of the pan. Add bacon. Cook, turning frequently, for several minutes. Then, remove the pan from the heat.
- Strain mushrooms from their juices, but reserve the liquid. Chop the mushrooms and add them to the skillet, along with walnuts, thyme, and salt and pepper to taste.
- Place the croutons into a large mixing bowl. Tip the vegetable mix into the bowl with the croutons. Use a large spoon to mix and ensure the flavors are evenly distributed.
- (Optional): Filter the reserved mushroom water through a fine-meshed sieve. This will remove any grit. Then, pour it into the vegetable stock.
- Pour the liquid onto the stuffing mix. Toss briefly, just enough to ensure an even coating but not enough to break up the bread. Taste and adjust the seasoning as necessary.
- Transfer stuffing to the roasting dish(es). Cover with foil and bake for 20 minutes.
- After 20 minutes, remove the foil. Bake for 10 more minutes for a softer, moist stuffing, or up to 20 minutes for a drier, crispier finish.
- Serve, and enjoy!
Notes
- Bake my gluten free stuffing recipe for a minimum of 30 minutes for a moist stuffing, or 40 minutes for a dryer, crispier stuffing.
- Gluten free stuffing can be baked in 1 large roasting pan, or separated into several smaller pans, if serving a crowd.
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