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Gluten Free Stuffing in a casserole dish - best Thanksgiving side dishes

Best Gluten Free Stuffing with Bacon and Mushrooms

Gluten Free Stuffing is the perfect side dish for the holidays, and best of all, everyone can enjoy this deliciously festive stuffing recipe!
Course Side Dish
Cuisine American
Keyword Gluten Free Side Dishes, Gluten Free Stuffing, gluten free stuffing recipe, recipe for gluten free stuffing
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 People
Calories 248kcal
Author Isabel Laessig


  • Baking sheet
  • Parchment paper
  • 9 x 13 roasting pan
  • Wooden spoon


  • 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
  • cup Bacon diced
  • 2 Tablespoons Fresh Thyme Leaves chopped
  • 1 cup vegetable stock gluten free


  • 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.
    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.
    6 cups Gluten Free Bread, 1 White Onion, 1 cup Leek, ½ ounce Dried Porcini Mushrooms, ½ cup Walnuts, ⅓ cup Bacon, 2 Tablespoons Fresh Thyme Leaves
    Chopping bacon, leek, and onion for gluten-free stuffing
  • Then, turn the oven up to 350F 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.
    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.
    ¼ cup Butter
    Frying onion leeks and bacon in a skillet for gluten free stuffing
  • 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. 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. 
    Filter the reserved mushroom water through a fine-meshed sieve to remove any grit, then pour 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.
    1 cup vegetable stock
    Mixing gluten-free stuffing in a bowl
  • 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!
    Unbaked gluten-free stuffing in a baking dish


  • 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.


Calories: 248kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 333mg | Potassium: 110mg | Fiber: 2g | Sugar: 4g | Vitamin A: 610IU | Vitamin C: 5.1mg | Calcium: 76mg | Iron: 1mg