Stuffing is probably my favorite side on Thanksgiving. Here is my gluten-free recipe, no one I’ve served it to has had any idea it’s not full of wheaty-death.


  • 1 lb gluten-free bread (I don’t eat a ton of gf bread, but not is the perfect time to bust it out! I like this one) cut into cubes
  • 6 tbsp butter, plus more for the top of the stuffing
  • 1 large onion, diced
  • 3 stalks celery, diced
  • 2 garlic cloves, minced
  • 3 tbsp dried sage
  • 2 tbsp Trader Joe’s 21 Seasoning Salute (optional, but I love it)
  • 2-3 cups chicken or turkey stock, preferably homemade
  • salt and pepper


  1. Sauté the onionsand celery in butter.
  2. When it’s completely soft and the onions are translucent, add the garlic and sage and remove from heat. Add the 21 Seasoning Salute, if using.
  3. In a large bowl, toss the veggies with the bread.
  4. Pour one cup in the stuffing, then toss. Then pour the next cup. For a wetter stuffing, add the third cup.
  5. Put in a baking dish, add pats of butter on top and bake on 400 for about 30-35 minutes.

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