Gluten-Free Stuffing with toasted bread cubes, Italian sausage, fresh herbs, and Parmesan cheese. Moist, flavorful, and crispy on top, perfect for holiday dinners or family meals.

Table of Contents

Ingredients

18 oz loaf gluten-free white bread, cut into 1/2″ cubes (Canyon Bakehouse Mountain White recommended)
1 lb gluten-free sweet Italian sausage (Johnsonville recommended)
1/2 cup (1 stick) butter
1 medium yellow onion, chopped
3 ribs celery, finely chopped
Salt and pepper, to taste
4 cloves garlic, pressed or minced
2 tablespoons fresh sage, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 cup freshly grated Parmesan cheese
2 eggs, whisked
2 cups gluten-free chicken stock or broth

Directions

Preheat oven to 350°F (175°C). Spray a 9×13″ baking dish (or two medium dishes, e.g., 8×8″ or 9×9″) with nonstick spray. Set aside.
Spread the bread cubes on a parchment-lined baking sheet in a single layer. Toast in the oven for 15–20 minutes, stirring halfway through, until dry and lightly golden. Let cool completely. The bread cubes don’t need to be rock hard. Toasting can be done up to 5 days in advance and stored in an airtight container.
In a large skillet over medium-high heat, cook the sausage until browned, leaving it in larger chunks if preferred. Drain excess fat and set aside.
Reduce heat to medium. Melt butter in the same skillet, then add onion and celery. Season with salt and pepper and sauté until tender, about 8–10 minutes. Add garlic, sage, thyme, and rosemary and cook for another 2–3 minutes until fragrant.
In a large mixing bowl, combine the cooked sausage, sautéed vegetables, toasted bread cubes, and Parmesan cheese. Stir to combine.
In a small bowl, whisk together eggs and chicken stock. Drizzle half of the mixture over the bread mixture and fold until absorbed. Add the remaining liquid and fold until fully incorporated.
Transfer the stuffing to the prepared baking dish and cover with foil. Bake for 20 minutes, then remove foil and bake an additional 25–30 minutes, or until the top is golden brown and crispy.
Let the stuffing rest for 10–15 minutes before serving.

Tips

Toast the bread cubes until just golden for the best texture; over-toasting can make the stuffing too dry.
Chop sausage into larger pieces for a hearty, rustic stuffing or crumble finely for a more uniform texture.
Fresh herbs elevate the flavor—use dried herbs only if fresh are unavailable, but reduce the quantity slightly.

Variations and Substitutions

Substitute turkey or chicken sausage for a leaner option.
Use gluten-free cornbread or a mix of bread types for different textures and flavors.
Add chopped apples, dried cranberries, or toasted nuts for sweetness and crunch.
Swap Parmesan for Pecorino Romano or a mild cheddar for a different flavor profile.

FAQs

Can I make this ahead of time?
Yes, you can toast the bread cubes and cook the sausage and vegetables a day ahead. Assemble and bake just before serving.

Can this stuffing be frozen?
Yes, fully assembled and baked stuffing can be frozen for up to 3 months. Thaw overnight and reheat covered in the oven.

Is this stuffing dairy-free?
To make it dairy-free, replace butter with olive oil and Parmesan with a dairy-free alternative or omit.

Serving Suggestions

Serve alongside roasted turkey, chicken, or pork for holiday meals.
Pair with mashed potatoes and gravy for a classic comfort food spread.
Add a side of roasted vegetables or a fresh green salad to complete the meal.

Why You’ll Love This Recipe

This Gluten-Free Stuffing is flavorful, moist, and perfectly crispy on top. With savory sausage, fresh herbs, and tender bread cubes, it’s a classic holiday side that everyone at the table can enjoy—even those avoiding gluten.