Free Shipping on all Subscription Orders*

With Thanksgiving just around the corner, it’s time to get your menus and recipes in order!

Thanksgiving is my favorite holiday, and while it can be a bit of a challenge to recreate the meals that I remember from my childhood, over the years I’ve tried out various recipes and come to some delicious conclusions.

One of the most difficult challenges was figuring out how to create the perfect stuffing. After lots of time in the kitchen, some mishaps and disappointments, I’ve gathered my three favorite gluten-free stuffing recipes for you.

They are each unique and I’ll let you in on a secret – we make two! Hopefully we can help you make this gluten-free Thanksgiving even tastier than the last!

Traditional Gluten-Free Stuffing

This stuffing comes closest to what I remember growing up, and goes perfectly with turkey and a generous serving of gravy.  I have also made it with buckwheat and it’s got even more of a crunch to it.

Serves: 8


1 loaf gluten-free sandwich bread, diced into 1-inch cubes

1 large yellow onion, peeled and diced

2 stalks celery, diced

2 tablespoons chopped fresh sage

2 large eggs

3 cups chicken stock, heated


1. Toasting the bread: Heat oven to 350. Spread the bread cubes out on a baking sheet. Put the baking sheet in the oven and toast the bread. After about 10 minutes, toss the bread crumbs around to another side. When all sides are toasted (about 20 minutes), take the bread out of the oven.

2. Cooking the sage: Set a large skillet over medium-high heat. Pour in the olive oil. When the oil is hot, add the onion and celery. Cook, stirring frequently, until the onions are soft and translucent, about 7 minutes. Add the fresh sage and cook until the scent of the herb releases into the room, about 1 minute.

3. Tossing the stuffing together: Toss the onions, celery, and sage together with the bread (be careful, the bread will be fragile). Put it all into a greased 8×12 inch casserole pan.

4. Whisking the eggs and stock: Whisk the eggs vigorously and slowly drizzle in the hot stock. Pour this stock evenly over the stuffing and cover the casserole pan with aluminum foil.

5. Bake the stuffing for 30 minutes and take off the aluminum foil. Bake until the bread cubes are firm and browned on the top and all the ingredients appear to be bound together, about another 10 minutes. Serve immediately.

This recipe originally appeared on Gluten-Free Girl.

Cornbread Stuffing

Cornbread is a perfect addition to any Thanksgiving meal, so why not make it into stuffing? This is my absolute favorite of the list.


2 ½ pound gluten-free cornbread (My favorite is Glutino)

3 tablespoons unsalted butter

1 ½ cups finely chopped onion

¾ cups finely chopped celery

½ cup finely chopped carrots

1 tablespoon dried thyme

1 teaspoon dried sage

2 tablespoons sea salt

1 teaspoon freshly ground black pepper

1 cup chicken or (my favorite) turkey stock


1. Cut cornbread into 1-inch cubes, place on a baking sheet and allow to dry out for several hours or overnight. Place in a large mixing bowl. Set aside. Preheat oven to 350.

2. In a large skillet, heat butter over low heat. Add onion, carrot and celery and cook, stirring frequently, until softened but not browned. Stir in the thyme, sage, salt and pepper.

3. Add mixture to cornbread and toss to blend. Slowly pour in stock and toss carefully to moisten.

4. Spread the stuffing in a buttered 9×15 baking dish. Cover and bake for 20 minutes. Uncover and bake for an additional 20 minutes or until the top is crisp and golden.

Recipe originally appeared on Whole Foods Market.

Wild Rice Stuffing

Definitely the most unique of the bunch, but super tasty and a staple at our Thanksgiving table! In case you need more convincing, this recipe includes bacon, butter, orange zest and cumin seeds.

Prep Time: 15 Minutes Cook Time: 1 hour Serves: 8


6 tablespoons butter, divided

8 slices prosciutto

I cup diced sweet onion

1 teaspoon cumin seeds or dried cumin

1 cup wild rice

1 cup brown rice

4 cups chicken broth

2 teaspoons orange zest

1-½ cup pecans

1 tablespoon maple syrup

¼ tablespoon cayenne pepper

½ cup dried cherries

2 green onions, thinly sliced


1. In a large, deep saute pan, melt 2 tablespoons of butter over medium-high heat. Add prosciutto slices to skillet. Reduce heat to medium and cook until prosciutto is dark in color and starts to become crispy. Remove from skillet and set aside.

2. In the same skillet, add remaining 4 tablespoons of butter and onion. Cook over medium heat for 4-5 minutes until onion softens and is translucent. Add cumin seeds and both types of rice to the pan. Stir, and cook for 2-3 minutes until the rice is toasted and fragrant.

3. Add chicken broth and orange zest to the pan (add ½ teaspoon of salt if broth is unsalted). Bring to boil, reduce heat and cover. Let it simmer on low-medium heat for about 1 hour.

4. Meanwhile prepare pecans by placing them in a medium nonstick skillet with the maple syrup and cayenne. Cook over medium heat until the syrup bubbles eventually disappears and the nuts become sticky and toasted. Remove the nuts and set aside with the prosciutto.

5. Check the rice. If there is a small amount of liquid remaining and the rice is mostly cooked, add the cherries and nuts to the skillet. Cook for 2-3 minutes, stirring occasionally until the rest of the liquid has cooked off and the cherries have plumped a bit.

6. Transfer rice mixture to a serving dish. Crumble the prosciutto and sprinkle the cherries over the top. Enjoy!

Recipe originally appeared on The Pioneer Woman.

And if you find yourself wanting something easy yet still tasty, get your hands on some Williams Sonoma gluten-free stuffing, or Glutino gluten-free cornbread stuffing! While nothing compares to homemade, these are both super tasty mixes and will be a great addition to your holiday meal.


Gluten-Free Diet Support Buy Now

Leave a comment