25+ Delightful Sunday Gluten-Free Stuffing Recipes for a Cozy Feast

When it comes to Sunday meals, nothing quite matches the comfort and warmth of a hearty stuffing.

But for those with gluten sensitivities or dietary preferences, finding the right recipe that doesn’t compromise on taste can be a challenge.

That’s why we’ve put together a collection of over 25 gluten-free stuffing recipes that will inspire your next Sunday family gathering.

These recipes are packed with rich flavors, hearty textures, and creative ingredients that cater to various tastes—whether you’re a fan of classic flavors or looking for something unique and bold.

From savory sausage and herb blends to sweet and nutty variations, each recipe offers the perfect complement to your main dishes or can shine as a standalone star.

25+ Delightful Sunday Gluten-Free Stuffing Recipes for a Cozy Feast

With so many gluten-free stuffing recipes to choose from, your Sunday dinners are about to get an exciting upgrade.

Whether you prefer a traditional stuffing rich in sage and thyme or a modern twist with seasonal fruits and nuts, these recipes prove that gluten-free doesn’t have to mean sacrificing flavor or texture.

So, next time you’re planning a Sunday feast, try one (or several!) of these stuffing recipes and let your family and friends enjoy a comforting, gluten-free dish they’ll love.

Bring warmth, flavor, and a touch of creativity to your table with these delightful stuffing ideas!

Herb-Infused Gluten-Free Stuffing

This herb-infused gluten-free stuffing is a perfect blend of fresh flavors and comforting textures, ideal for your Sunday meal or holiday table. With hearty gluten-free bread, aromatic herbs, and a touch of savory vegetables, it’s a dish that will appeal to all eaters, whether or not they follow a gluten-free diet.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1/2 cup unsalted butter or plant-based alternative
• 1 large onion, finely chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups low-sodium chicken or vegetable broth
• 1/2 cup chopped fresh parsley
• 1/2 cup dried cranberries or chopped dried apricots (optional)

Method:

1. Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast in the oven for 10-12 minutes or until golden brown, flipping halfway through.
2. In a large skillet over medium heat, melt the butter. Add the chopped onion, celery, and garlic, and sauté for 5-7 minutes until they are tender and aromatic.
3. Stir in the sage, thyme, rosemary, salt, and black pepper. Cook for another minute.
4. Add the sautéed vegetables to the toasted gluten-free bread in a large mixing bowl. Pour the broth gradually into the mixture, tossing to coat the bread evenly. The mixture should be moist but not soggy.
5. Transfer the mixture to a greased 9×13-inch baking dish and cover with foil. Bake for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes to achieve a crispy top.
6. Garnish with fresh parsley and dried cranberries or apricots, if desired, before serving.

This herb-infused gluten-free stuffing boasts layers of flavor from the combination of herbs and sautéed vegetables. The toasted gluten-free bread adds a satisfying crunch, and the addition of dried fruit can bring a subtle sweetness, balancing out the savory profile. Perfect as a side dish or a standalone vegetarian delight, it’s guaranteed to be a crowd-pleaser.

Savory Sausage and Mushroom Gluten-Free Stuffing

This hearty, savory stuffing combines the richness of sausage and the earthy flavor of mushrooms with a medley of seasonings. Perfect for a Sunday meal, it’s an indulgent take on classic stuffing that’s gluten-free and loaded with flavor.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1 pound gluten-free sausage, casing removed and crumbled
• 1 cup mushrooms, finely chopped
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium chicken or vegetable broth
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup grated Parmesan or dairy-free cheese (optional)

Method:

1. Preheat the oven to 375°F (190°C). Spread the cubed bread on a baking sheet and toast until golden brown, about 10-12 minutes. Remove and set aside.
2. In a large skillet, cook the crumbled sausage over medium heat until browned. Remove from the skillet and set aside.
3. In the same skillet, add the chopped mushrooms, onion, and garlic. Sauté for 5 minutes until the mushrooms are golden and the vegetables are tender.
4. Stir in the cooked sausage, sage, thyme, and black pepper. Cook for another minute to allow the flavors to meld.
5. In a large mixing bowl, combine the toasted bread with the sausage and mushroom mixture. Pour the broth gradually over the mixture and toss until everything is evenly moistened.
6. Transfer to a greased 9×13-inch baking dish, sprinkle with chopped nuts and Parmesan or dairy-free cheese if using. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes for a crispy top.

The savory combination of sausage and mushrooms in this stuffing will create a deep, rich flavor profile that’s balanced with the crispness of the toasted gluten-free bread. The optional nuts and cheese add texture and a touch of indulgence, making this a perfect dish for a special Sunday meal.

Apple and Chestnut Gluten-Free Stuffing

This apple and chestnut stuffing is a delightful, subtly sweet variation that pairs perfectly with roasted poultry or pork. The combination of juicy apples, roasted chestnuts, and a hint of cinnamon creates an irresistible and cozy side dish.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 2 tablespoons olive oil or unsalted butter
• 1 large onion, chopped
• 2 celery stalks, chopped
• 1 apple, peeled, cored, and diced
• 1/2 cup roasted chestnuts, chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium vegetable or chicken broth
• 1/4 cup chopped fresh thyme
• 1/4 cup chopped fresh parsley

Method:

1. Preheat your oven to 350°F (175°C). Toast the bread cubes on a baking sheet for 10-12 minutes until lightly golden. Remove and set aside.
2. In a large skillet, heat the olive oil or butter over medium heat. Add the onion and celery, and sauté for 5 minutes until tender.
3. Add the diced apple and chopped chestnuts to the skillet, stirring for another 2-3 minutes. Sprinkle in the cinnamon, nutmeg, salt, and black pepper.
4. Pour the mixture over the toasted bread in a large bowl and add the broth slowly, tossing to combine. The bread should be moist but not overly wet.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Sprinkle the top with fresh thyme and parsley, and bake, covered, for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes to crisp the top.

This apple and chestnut gluten-free stuffing is both unique and satisfying, bringing an unexpected twist to a traditional favorite. The sweetness of the apple pairs beautifully with the richness of chestnuts and the warm spices, creating a comforting and festive dish. This stuffing is perfect for adding variety and a touch of elegance to your Sunday table.

Mediterranean-Style Gluten-Free Stuffing

Infused with the vibrant flavors of the Mediterranean, this gluten-free stuffing blends sun-dried tomatoes, olives, artichokes, and feta cheese for a unique twist on a classic dish. Perfect for a Sunday feast, it brings a burst of freshness and bold flavors to the table.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1/2 cup extra-virgin olive oil
• 1/2 cup chopped red onion
• 1/2 cup diced sun-dried tomatoes
• 1/3 cup pitted kalamata olives, chopped
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup crumbled feta cheese or dairy-free alternative
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth
• 1/4 cup chopped fresh basil

Method:

1. Preheat the oven to 375°F (190°C). Toast the cubed bread on a baking sheet until golden, about 10-12 minutes. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for 3-4 minutes until translucent.
3. Add the sun-dried tomatoes, olives, and artichokes, cooking for another 2-3 minutes. Stir in the oregano, garlic powder, and black pepper.
4. Place the toasted bread in a large mixing bowl and add the sautéed vegetables, feta cheese, and vegetable broth. Toss until the bread is evenly coated.
5. Transfer to a greased 9×13-inch baking dish and bake for 25 minutes. Remove the foil and bake for another 10 minutes to allow the top to crisp up.
6. Sprinkle with fresh basil before serving.

This Mediterranean-style gluten-free stuffing is full of bold and tangy flavors that pair perfectly with any main dish. The combination of sun-dried tomatoes, olives, and artichokes creates a satisfying, hearty texture, while the feta cheese adds a creamy tanginess that balances the other ingredients. It’s a flavorful and festive addition that will elevate your Sunday meal.

Savory Caramelized Onion and Sage Gluten-Free Stuffing

This savory caramelized onion and sage gluten-free stuffing is a rich and hearty side dish that will make your Sunday meal extra special. The sweetness of caramelized onions and the earthy flavor of sage complement the gluten-free bread, creating a perfect balance of flavors.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1/2 cup unsalted butter or plant-based alternative
• 3 large onions, thinly sliced
• 2 tablespoons brown sugar
• 1/4 cup chopped fresh sage leaves
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium vegetable or chicken broth
• 1/2 cup chopped walnuts (optional)

Method:

1. Preheat your oven to 350°F (175°C). Toast the gluten-free bread cubes until golden and set aside.
2. In a large skillet over medium heat, melt the butter. Add the sliced onions and cook, stirring frequently, for 15-20 minutes until they are deeply caramelized. Stir in the brown sugar during the last 5 minutes to enhance the caramelization.
3. Add the sage, thyme, and black pepper to the onions, cooking for 1 minute to release their flavors.
4. Combine the caramelized onions and the toasted bread cubes in a large mixing bowl. Pour the broth over the mixture and toss until everything is evenly coated.
5. Transfer to a greased 9×13-inch baking dish, spreading it out evenly. Bake for 25-30 minutes, then uncover and bake for an additional 10 minutes to achieve a golden-brown top.
6. Sprinkle with chopped walnuts before serving for an added crunch.

This caramelized onion and sage gluten-free stuffing is rich in flavor with a perfect balance of sweetness and earthiness. The depth of the caramelized onions adds a complex, savory touch, while the sage provides a warm, aromatic flavor that enhances every bite. The nuts, if added, provide a delightful crunch that contrasts the soft, hearty bread base.

Spicy Chorizo and Roasted Red Pepper Gluten-Free Stuffing

For those who like a bit of heat, this spicy chorizo and roasted red pepper gluten-free stuffing is the way to go. Packed with bold flavors, it combines the smoky and spicy notes of chorizo with the sweetness of roasted red peppers for an irresistible twist on a traditional dish.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1/2 pound gluten-free chorizo, casing removed and crumbled
• 1/2 cup roasted red peppers, chopped
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium chicken or vegetable broth
• 1/4 cup chopped fresh cilantro

Method:

1. Preheat the oven to 375°F (190°C). Toast the bread cubes on a baking sheet until golden brown, about 10-12 minutes. Set aside.
2. In a large skillet over medium heat, cook the chorizo until browned and cooked through, breaking it up as it cooks. Remove from the skillet and set aside.
3. In the same skillet, sauté the chopped onion and garlic for 3-4 minutes until fragrant and softened.
4. Add the roasted red peppers, paprika, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes.
5. Mix the cooked chorizo with the bread cubes and the sautéed vegetables. Pour the broth over the mixture and toss to combine.
6. Transfer to a greased 9×13-inch baking dish and bake, covered, for 25 minutes. Remove the foil and bake for another 10 minutes for a crispy top.
7. Garnish with fresh cilantro before serving.

This spicy chorizo and roasted red pepper gluten-free stuffing is a standout dish with its bold, zesty flavors. The chorizo’s smokiness combined with the sweetness of the roasted red peppers and the kick of cayenne makes for a unique stuffing that’s sure to be a conversation starter at the table. Perfect for those who crave a little extra heat in their meals.

Apple and Sausage Gluten-Free Stuffing

A comforting blend of sweet and savory, this apple and sausage gluten-free stuffing is ideal for Sunday dinners that embrace heartwarming flavors. The combination of juicy apples, seasoned sausage, and fresh herbs creates a stuffing that’s both satisfying and perfect for fall or any special occasion.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1/2 pound gluten-free sausage, crumbled
• 1 large apple, peeled and diced
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium chicken or vegetable broth
• 1/4 cup chopped fresh parsley

Method:

1. Preheat the oven to 375°F (190°C). Toast the gluten-free bread cubes on a baking sheet until golden brown, about 10-12 minutes. Set aside.
2. In a large skillet over medium heat, cook the crumbled sausage until browned. Remove from the skillet and set aside.
3. In the same skillet, add the chopped apple, celery, onion, and garlic. Sauté for 5-6 minutes until the vegetables are tender and the apples are starting to caramelize.
4. Stir in the sage, cinnamon, nutmeg, salt, and black pepper. Cook for an additional minute.
5. In a large mixing bowl, combine the toasted bread, cooked sausage, and sautéed mixture. Pour the broth over the top and toss to combine evenly.
6. Transfer to a greased 9×13-inch baking dish. Cover and bake for 25 minutes, then uncover and bake for an additional 10 minutes to crisp up the top.
7. Sprinkle with chopped parsley before serving for a fresh touch.

This apple and sausage gluten-free stuffing strikes the perfect balance between sweet and savory, making it a delightful addition to your Sunday feast. The juicy apples add a natural sweetness, while the sausage and seasonings provide depth and richness. It’s a dish that will comfort and satisfy your taste buds with each bite.

Wild Rice and Cranberry Gluten-Free Stuffing

This wild rice and cranberry gluten-free stuffing is a delightful combination of nutty rice, tangy cranberries, and fresh herbs. It’s a visually appealing and flavorful side dish that’s perfect for a Sunday gathering or holiday meal, bringing an elegant touch to the table.

Ingredients:

• 2 cups cooked wild rice
• 1 loaf gluten-free bread, cubed and toasted
• 1/2 cup chopped shallots
• 1/2 cup chopped carrots
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth
• 1/4 cup chopped fresh chives

Method:

1. Preheat the oven to 350°F (175°C). Toast the gluten-free bread cubes until golden brown, about 10-12 minutes. Set aside.
2. In a large skillet over medium heat, sauté the shallots and carrots for 5-6 minutes until they are tender.
3. Add the cooked wild rice, dried cranberries, and chopped nuts (if using). Sprinkle in the thyme, rosemary, and black pepper. Stir to combine well.
4. Add the sautéed mixture to the bread cubes in a large mixing bowl. Pour the vegetable broth over the top and toss to evenly coat everything.
5. Transfer to a greased 9×13-inch baking dish and bake, covered, for 25 minutes. Remove the foil and bake for an additional 10 minutes for a golden, crispy top.
6. Garnish with fresh chives before serving.

The wild rice and cranberry gluten-free stuffing is an elegant dish with a delightful mix of textures and flavors. The chewy cranberries add a touch of tartness, the nuts provide a satisfying crunch, and the fresh herbs infuse the dish with a rich aroma. It’s a colorful, festive option that pairs beautifully with roasted meats and is sure to impress guests.

Mushroom and Thyme Gluten-Free Stuffing

A classic yet refined option, this mushroom and thyme gluten-free stuffing highlights the earthy flavors of mushrooms and the aromatic scent of fresh thyme. This dish is perfect for those who appreciate a more traditional stuffing with a rich and satisfying profile.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1 pound cremini or white button mushrooms, chopped
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1/2 cup celery, chopped
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth
• 1/4 cup chopped fresh parsley

Method:

1. Preheat the oven to 375°F (190°C). Toast the bread cubes on a baking sheet until golden, about 10-12 minutes. Set aside.
2. In a large skillet over medium-high heat, sauté the chopped mushrooms until they release their moisture and begin to brown, about 7-8 minutes. Add the onions, garlic, and celery, cooking for another 3-4 minutes until the vegetables are soft.
3. Stir in the thyme, salt, and black pepper. Cook for another minute to incorporate the flavors.
4. Combine the sautéed mushroom mixture with the toasted bread cubes in a large mixing bowl. Pour the vegetable broth over the top and gently toss to combine.
5. Transfer to a greased 9×13-inch baking dish and bake, covered, for 25 minutes. Uncover and bake for an additional 10 minutes to create a crispy top.
6. Sprinkle with fresh parsley before serving for a pop of color and added freshness.

This mushroom and thyme gluten-free stuffing is a comforting dish that brings warmth and depth of flavor to your Sunday table. The mushrooms add an umami-rich base, while the thyme imparts a subtle earthiness. It’s perfect for anyone looking for a classic stuffing that pairs well with any main course.

Herbed Cornbread Gluten-Free Stuffing

This herbed cornbread gluten-free stuffing is an excellent choice for a flavorful and slightly sweet twist on traditional stuffing. With the heartiness of cornbread, fresh herbs, and a hint of garlic, it adds a unique touch to any Sunday meal. It’s especially appealing to those who enjoy a more substantial, textured stuffing that holds its shape while still being moist and delicious.

Ingredients:

• 1 batch gluten-free cornbread, baked and crumbled
• 1/2 cup chopped yellow onion
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium chicken or vegetable broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons unsalted butter or dairy-free alternative

Method:

1. Preheat the oven to 350°F (175°C). Crumble the gluten-free cornbread into large chunks and set aside.
2. In a skillet over medium heat, melt the butter and sauté the onion, celery, and garlic for 5-6 minutes until the vegetables are soft.
3. Add the sage, thyme, marjoram, salt, and black pepper. Cook for another minute to release the herbs’ aromas.
4. Combine the sautéed mixture with the crumbled cornbread in a large bowl. Pour the broth over and toss gently to mix and moisten the bread evenly.
5. Transfer the mixture to a greased 9×13-inch baking dish and bake, covered, for 20-25 minutes. Uncover and bake for an additional 10 minutes for a crispy top.
6. Sprinkle with fresh parsley before serving to enhance the dish with a touch of color and freshness.

Herbed cornbread gluten-free stuffing is a showstopper that combines the unique texture of cornbread with rich, aromatic herbs. It’s perfect for those looking for a hearty, flavorful stuffing with a comforting balance of sweetness and savoriness.

Savory Bacon and Brussels Sprout Gluten-Free Stuffing

For a stuffing that adds a bold, savory punch, this bacon and Brussels sprout gluten-free stuffing is the answer. The crispness of bacon and the caramelized Brussels sprouts bring a delightful umami-rich flavor that elevates the entire dish. It’s perfect for those who love a hearty, savory stuffing packed with layers of flavor.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1/2 pound bacon, chopped
• 2 cups Brussels sprouts, thinly sliced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1/2 cup low-sodium chicken or vegetable broth
• 1/4 cup chopped fresh chives

Method:

1. Preheat the oven to 375°F (190°C). Toast the gluten-free bread cubes until golden and crisp, then set aside.
2. In a large skillet over medium heat, cook the chopped bacon until it becomes crispy. Remove the bacon and set it aside, leaving the rendered fat in the skillet.
3. Add the sliced Brussels sprouts, onion, and garlic to the skillet and sauté for 6-7 minutes until the sprouts are golden and slightly crispy.
4. Stir in the thyme and black pepper and cook for another minute.
5. Combine the sautéed mixture with the toasted bread cubes and bacon in a large bowl. Pour the broth over the mixture and gently toss to coat evenly.
6. Transfer the stuffing to a greased 9×13-inch baking dish. Cover and bake for 25 minutes, then uncover and bake for an additional 10 minutes to create a crispy top.
7. Garnish with chopped chives before serving for an added layer of freshness.

The savory bacon and Brussels sprout gluten-free stuffing is a unique, satisfying dish that perfectly balances flavors. The bacon’s smokiness and the Brussels sprouts’ caramelized edges create a rich, umami-packed stuffing that’s sure to impress on any Sunday.

Spinach and Feta Gluten-Free Stuffing

This spinach and feta gluten-free stuffing brings a Mediterranean twist to a classic dish. The earthy spinach and tangy feta provide a perfect flavor combination that is both refreshing and indulgent. It’s an ideal option for a Sunday meal when you’re looking for something hearty yet bright.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1/2 cup crumbled feta cheese
• 2 cups fresh spinach, chopped
• 1/2 cup chopped onion
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium vegetable broth
• 1/4 cup chopped fresh dill or parsley
• 2 tablespoons olive oil

Method:

1. Preheat the oven to 350°F (175°C). Toast the gluten-free bread cubes on a baking sheet until golden and crisp, then set aside.
2. In a skillet over medium heat, add the olive oil and sauté the chopped onion for 3-4 minutes until soft.
3. Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Remove from heat and let cool slightly.
4. In a large mixing bowl, combine the toasted bread, feta cheese, spinach-onion mixture, oregano, and black pepper.
5. Pour the vegetable broth over the mixture and toss gently to coat.
6. Transfer the stuffing to a greased 9×13-inch baking dish. Bake, covered, for 20 minutes, then uncover and bake for another 10 minutes to create a golden top.
7. Sprinkle with fresh dill or parsley before serving to add a pop of color and flavor.

Spinach and feta gluten-free stuffing is a flavorful twist that adds brightness to the table with every bite. The tangy feta pairs wonderfully with the earthy spinach, creating a dish that’s hearty and satisfying without being overly heavy.

Apple and Walnut Gluten-Free Stuffing

This apple and walnut gluten-free stuffing combines the sweetness of apples with the crunch of walnuts, creating a deliciously balanced dish perfect for a cozy Sunday meal. The hint of cinnamon adds warmth and a subtle spice that complements the fresh, savory flavors of the stuffing.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1 large apple, peeled, cored, and chopped
• 1/2 cup chopped walnuts
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium chicken or vegetable broth
• 2 tablespoons unsalted butter or dairy-free alternative

Method:

1. Preheat the oven to 350°F (175°C). Toast the gluten-free bread cubes until golden and crisp, then set aside.
2. In a large skillet, melt the butter and sauté the celery and onion over medium heat for 4-5 minutes until soft.
3. Add the chopped apple, walnuts, cinnamon, sage, salt, and black pepper to the skillet and cook for an additional 2-3 minutes until the apples start to soften.
4. Combine the apple mixture with the toasted bread in a large bowl. Pour the broth over the top and gently toss to combine.
5. Transfer the stuffing to a greased 9×13-inch baking dish. Cover and bake for 25 minutes. Remove the cover and bake for an additional 10 minutes to let the top crisp up.
6. Serve warm, garnished with a few extra chopped walnuts for added texture.

This apple and walnut gluten-free stuffing is a delightful dish that blends sweet, nutty, and savory flavors in each bite. It makes a standout side dish for Sunday dinners or holiday meals, bringing comfort and excitement to your table.

Mushroom and Thyme Gluten-Free Stuffing

Rich with umami flavors and infused with the fragrant aroma of fresh thyme, this mushroom and thyme gluten-free stuffing is ideal for mushroom lovers and anyone seeking a sophisticated twist on traditional stuffing. The earthy mushrooms and herbs work together to create a hearty and flavorful dish.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1/2 cup low-sodium vegetable broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil

Method:

1. Preheat the oven to 375°F (190°C). Toast the gluten-free bread cubes until golden and crisp, then set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic, sautéing for 2-3 minutes until translucent.
3. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
4. Stir in the thyme, black pepper, and cook for another minute to release the flavors.
5. In a large mixing bowl, combine the toasted bread, mushroom mixture, and vegetable broth. Mix gently to combine.
6. Transfer the mixture to a greased 9×13-inch baking dish and bake, covered, for 20 minutes. Uncover and bake for another 10 minutes for a crispy top.
7. Garnish with fresh parsley before serving to add a burst of color and brightness.

The mushroom and thyme gluten-free stuffing is a sophisticated, savory dish that’s perfect for elevating a Sunday meal. The earthy depth of the mushrooms paired with fragrant thyme creates a rich, aromatic stuffing that will appeal to guests and family alike.

Italian Sausage and Spinach Gluten-Free Stuffing

This Italian sausage and spinach gluten-free stuffing is a bold, hearty dish that boasts the flavors of Italian cuisine in every bite. With savory sausage, hearty spinach, and a touch of Parmesan, this stuffing is both rich and comforting—perfect for those looking for a more substantial side dish.

Ingredients:

• 1 loaf gluten-free bread, cubed and toasted
• 1/2 pound Italian sausage (mild or spicy, casings removed)
• 2 cups fresh spinach, chopped
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1/2 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese (optional)
• 2 tablespoons olive oil

Method:

1. Preheat the oven to 350°F (175°C). Toast the gluten-free bread cubes until golden and set aside.
2. In a skillet over medium-high heat, cook the Italian sausage until browned and cooked through. Remove the sausage and set aside, draining excess fat.
3. In the same skillet, add olive oil, and sauté the onion and garlic until translucent, about 3-4 minutes.
4. Add the chopped spinach and cook until wilted, about 2-3 minutes. Return the sausage to the pan and mix well.
5. Stir in the oregano and black pepper. Remove from heat.
6. In a large bowl, combine the toasted bread, sausage-spinach mixture, and chicken broth. Toss gently to coat.
7. Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the Parmesan cheese on top if desired. Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes to create a crispy top.
8. Let cool for a few minutes before serving.

Italian sausage and spinach gluten-free stuffing is a hearty and flavorful dish perfect for a Sunday meal. The combination of savory sausage, nutrient-rich spinach, and the subtle tang of Parmesan cheese creates a dish that is both satisfying and memorable.

Note: More recipes​ are coming soon!