This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
My homemade Gluten Free Stuffing is easy and delicious to make, with under 10 ingredients including crispy bacon, savory porcini mushrooms, leeks, and thyme. Everyone at the table will love this easy stuffing recipe!
Jump to:
Best Gluten Free Stuffing
Would you believe it if I told you I don’t always wait until Thanksgiving to make my gluten-free stuffing recipe? It’s true!
Not only is my recipe for gluten-free mushroom stuffing delicious and easy to make, but it is the perfect easy side dish to serve for the holidays. Everybody at the table will love it!
Let’s be real – even the most organized and determined person feels stressed when it comes to planning a holiday meal. If you’re managing gluten sensitivities, that can be even more stressful. This dish is one less recipe you need to worry about!
This is the absolute best gluten free stuffing I have ever tried. It is a keeper!
Olivia on Pinterest
Gluten Free Stuffing Ingredients
- gluten free bread, cut evenly into 1-centimeter cubes
- Butter
- White Onion
- Leek, chopped
- Dried Porcini Mushrooms
- Walnuts shelled and chopped
- Bacon diced
- Fresh Thyme Leaves chopped
- vegetable stock, gluten free
How to Make Gluten-Free Stuffing
- Preheat the oven to 225°F and line a lipped baking sheet with parchment.
- Scatter the bread cubes onto the parchment and cook in the oven for 45 minutes, turning occasionally to ensure the croutons are evenly cooked. After 45 minutes the croutons should be golden – if not, continue to cook for a few more minutes until they begin to color.
- Meanwhile, add the porcini mushrooms to a small bowl and cover with hot water to set aside to steep for 20 minutes. Chop the bacon, leek, and onion.
- Turn the oven up to 350°F and grease either 1 large (9 x 13) roasting dish or 2 smaller ones. Melt the butter in a large skillet and fry the onion over moderate heat until it softens. Add the leek and continue to fry gently until they soften, too.
- Scoop the vegetables to the side of the pan and add the bacon. Cook, turning frequently, for several minutes, then remove the pan from the heat.
- Strain the mushrooms from their juices (reserve the liquid), chop, and add to the skillet along with the walnuts, thyme, and some seasoning.
- Put the croutons into a large mixing bowl then tip in the vegetable mix. Using your hands, or a large metal spoon, mix to ensure that the flavors are evenly distributed.Â
- Filter the reserved mushroom water through a fine-meshed sieve to remove any grit, then pour it into the vegetable stock (optional).
- Pour all of the liquid onto the stuffing mix and toss briefly; just enough to ensure an even coating, but not enough to break up the bread. Taste and season as necessary.
- Transfer the stuffing to the roasting dish(es), cover with foil, and bake for 20 minutes. Remove the foil and bake for 10 more minutes to obtain a softer, moist stuffing or up to 20 minutes for a drier, crisper finish. Serve and enjoy!
Gluten Free Turkey Stuffing Recipe Tips
- Bake my gluten-free stuffing recipe for a minimum of 30 minutes for moist stuffing, or 40 minutes for a dryer, crispier stuffing.
- Mushroom stuffing can be baked in 1 large roasting pan, or separated into several smaller pans and served individually.
Homemade Stuffing FAQs
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. My gluten-free stuffing recipe can be used as stuffing or a dressing!
Porcini mushrooms are a type of mushroom used in cooking for their rich and meaty flavor. Dried porcini mushrooms are the most common variety found in supermarkets. To prepare dried porcini mushrooms for cooking, steep them in hot water for 20 minutes until they soften and expand, then drain them and reserve the liquid to use in cooking.
Make Thanksgiving stuffing ahead of time by preparing the croutons the night before and storing them in an airtight container, then preparing the remaining ingredients and assembling the dish the following day.
You can also make it ahead of time by assembling the recipe from start to finish, then covering the baking dish and letting it sit in the refrigerator overnight. Before reheating, pour ½ cup vegetable stock over the mixture and gently fold it in before adding the dish to the oven and baking as instructed.
Gluten Free Thanksgiving Recipes
- Thanksgiving Turkey Recipe(forego the flour and use cornstarch to make gluten-free)
- Instant Pot Ham (gluten-free)
- Gluten Free Scalloped Potatoes
- Corn Casserole Recipe (use gluten-free cornbread mix)
- Gluten Free Green Bean Casserole
📌 Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!📋 Recipe
Amazing Gluten Free Stuffing
Equipment
- Baking sheet
- Parchment paper
- 9 x 13 roasting pan
- Wooden spoon
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
- â…“ cup Bacon diced
- 2 Tablespoons Fresh Thyme Leaves chopped
- 1 cup vegetable stock gluten free
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat the oven to 225°F and line a lipped baking sheet with parchment.
- Scatter the bread cubes onto the parchment and cook in the oven for 45 minutes, turning occasionally to ensure the croutons are evenly cooked. After 45 minutes the croutons should be golden – if not, continue to cook for a few more minutes until they begin to color. Set aside to cool.6 cups Gluten Free Bread
- Meanwhile, add the porcini mushrooms to a small bowl and cover with ⅓ cup hot water to set aside to steep for 20 minutes. Chop the bacon, leek, and onion.1 White Onion, 1 cup Leek, ½ ounce Dried Porcini Mushrooms, ⅓ cup Bacon
- Turn the oven up to 350°F and grease either 1 large (9 x 13) roasting dish or 2 smaller ones. Melt the butter in a large skillet and fry the onion over a moderate heat until it softens. Add the leek and continue to fry gently until they soften, too.¼ cup Butter
- Scoop the vegetables to the side of the pan and add the bacon. Cook, turning frequently, for several minutes, then remove the pan from the heat.
- Strain the mushrooms from their juices (reserve the liquid), chop and add to the skillet along with the walnuts, thyme and some seasoning. Stir well.½ cup Walnuts, 2 Tablespoons Fresh Thyme Leaves
- Put the croutons into a large mixing bowl then tip in the vegetable mix. Using your hands, or a large metal spoon, mix to ensure that the flavors are evenly distributed.Â
- Filter the reserved mushroom water through a fine-meshed sieve to remove any grit, then pour into the vegetable stock (optional).1 cup vegetable stock
- Pour all of the liquid onto the stuffing mix and toss briefly; just enough to ensure an even coating, but not enough to break up the bread. Taste and season as necessary.
- Transfer the stuffing to the roasting dish(es), cover with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes to obtain a softer, moist stuffing or up to 20 minutes for a drier, crisper 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.
Comments
No Comments