This gluten free buttery herb stuffing can be made with your favorite gluten free bread OR my paleo sandwich bread for a grain free version! It’s packed with loads of fresh herbs and has a dairy free option as well.
Stuffing is obviously my favorite holiday side dish! It always has been.
When I decided to eat paleo, one of the first recipes I absolutely needed to figure out was stuffing!
Which is where my butternut sausage apple stuffing came from – this is seriously the best! However, it’s missing…bread, if that wasn’t obvious from the recipe title!
To be honest, in all the years I ate strictly paleo (I no longer do) I didn’t actually miss bread.
I created loads of quick bread recipes and my favorite ever paleo sandwich bread.
But, I stand firm that in most recipes, bread is a vehicle for other delicious things. And I find that true for stuffing as well!
All that said, there is really something wonderful about toasty buttery bread cubes for stuffing. So here we are, with a classically delicious, traditional stuffing.
Luckily, you can make this stuffing paleo using my sandwich bread!
And, you can also be lazy(ish) and buy some Canyon Bakehouse Heritage Style Honey White bread from the store, which is what I used for all the photos you see here.
Let’s get into the details so you can make the BEST gluten free stuffing ASAP!
What You Need to Make Gluten Free Buttery Herb Stuffing
This stuffing is super simple, with loads of fresh herbs and lots of butter (or dairy free butter, or ghee).
You can truly use any bread you like for this recipe, but like with any stuffing, you will want to make sure the bread cubes are either stale or toasted. This is simply to make sure the stuffing doesn’t get soggy!
If you want to use a dairy free butter, you can use any you like but I highly recommend Miyoko’s Plant Milk Butter which you can buy salted or unsalted. I’ve found this butter is most grocery stores recently!
Here’s everything you’ll need to prepare this stuffing:
- 1 loaf gluten free bread, or one loaf paleo sandwich bread*
- salted butter, ghee, or vegan butter
- yellow onion
- celery
- garlic
- fresh rosemary
- fresh thyme
- fresh sage
- fresh parsley
- Sea salt and freshly ground black pepper
- apple
- turkey or chicken stock
- large egg
How to Make Gluten Free Buttery Herb Stuffing
Cut your bread into 1” cubes and and toast as described in the recipe note. Grease the bottom and sides of a medium-large casserole dish with butter or oil and preheat your oven to 350°F.
In a large skillet, melt 1/2 cup of the butter or ghee over medium heat. Add the onion and celery and cook 5 minutes or until fragrant.
Add the minced garlic and fresh herbs, season with generous pinches of sea salt and black pepper, and continue to cook another 3 minutes.
Stir in the diced apple and another pinch of salt and cook another minute, then remove from heat. (continued below).
continued:
Place the bread cubes in the casserole dish and pour the sautéed mixture over the top, stirring to incorporate.
In a bowl or measuring cup, whisk together the stock and the egg, then pour this mixture evenly over the bread mixture, gently stirring to combine.
Drizzle the remaining 1/4 cup butter over the top of the stuffing, then bake in the preheated oven for 30 minutes, tenting the stuffing with aluminum foil halfway through the baking time to avoid over browning, if necessary.
You can remove the aluminum foil for the last few minutes to get a golden toasty top.
Serve warm and enjoy!
Options for preparing ahead of time
You can absolutely prepare this stuffing ahead of time!
I recommend either baking fully one day ahead of time, drizzling 2 tablespoons of stock and one tablespoon of butter over the top before covering and reheating.
This will prevent the extra baking time from drying the stuffing out too much.
Alternatively (and what I opt for) is to prepare the stuffing up to the point before you whisk together the stock and egg, saving that and the baking for the day-of.
This way the majority of the prep is done the day before and the stuffing does not get too soggy or too dry.
I hope you love this gluten free buttery herb stuffing as much as I do!
Full disclosure, I ate this entire test batch myself over the course of 3 days, it’s seriously that delicious!
If you love stuffing for leftovers, make sure to try it with a fried egg for breakfast the next day, one of my favorite ways to eat leftovers 🙂
Gluten Free Buttery Herb Stuffing {Paleo + Dairy Free Options}
Gluten Free Buttery Herb Stuffing
Ingredients
- 1 loaf gluten free bread or one loaf paleo sandwich bread*
- 3/4 cup salted butter or ghee, divided**
- 1 large yellow onion diced
- 1 bunch celery diced
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary minced
- 1 tablespoon fresh thyme
- 2 tablespoons fresh sage minced
- 2 tablespoons parsley plus more for garnish
- Sea salt and freshly ground black pepper
- 1 apple diced
- 1 cup turkey or chicken stock
- 1 large egg
Instructions
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Cut your bread into 1” cubes and and toast as described in the recipe note. Grease the bottom and sides of a medium-large casserole dish with butter or oil and preheat your oven to 350°F.
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In a large skillet, melt 1/2 cup of the butter or ghee over medium heat. As the onion and celery and cook 5 minutes or until fragrant. Add the minced garlic and fresh herbs, season with generous pinches of sea salt and black pepper, and continue to cook another 3 minutes. Add the diced apple and another pinch of salt and cook another minute, then remove from heat.
-
Place the bread cubes in the casserole dish and pour the sautéed mixture over the top, stirring to incorporate. In a bowl or measuring cup, whisk together the stock and the egg, then pour this mixture evenly over the bread mixture, gently stirring to combine. Drizzle the remaining 1/4 cup butter over the top of the stuffing, then bake in the preheated oven for 30 minutes, tenting the stuffing with aluminum foil halfway through the baking time to avoid over browning, if necessary. You can remove the aluminum foil for the last few minutes to get a golden toasty top.
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Serve warm and enjoy!
Recipe Notes
*the recipe works best when the bread cubes are allowed to get a bit stale. I do this by laying them out on a baking sheet for an hour or so before beginning the recipe. alternatively, you can lightly toast them in the oven on large baking sheet. Bake 325°F for 10 minutes for toasty bread cubes.
**Use vegan butter like miyokos for a dairy free option
Nutrition
Find More Holiday Side Dish Recipes here:
Best 25 Paleo Thanksgiving Recipes
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