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Gluten-Free Stuffing and Simple Gravy

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

Gluten-Free Stuffing and Simple Gravy Recipe

When you're feeding a crowd where one or more are eating gluten-free, it can be a challenge to keep everyone happy and fed. Happily, no one will ever know this stuffing is gluten-free; just start with gluten-free bread, and you're home free.

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At a glance

8 to 12 servings.
Nutrition information


Choose your measure:


  • 8 cups bread cubes, made from firm white gluten-free sandwich bread
  • 1/2 cup butter
  • 3 cups peeled, diced onions (about 3 medium onions)
  • 1 cup diced celery, including green tops
  • 2 tablespoons dried parsley, or 1/4 cup fresh chopped parsley
  • 1 to 2 teaspoons poultry seasoning or Bell's Seasoning, to taste
  • 2 teaspoons salt
  • 1/4 to 1/2 teaspoon ground black pepper, optional
  • 2 cups gluten-free broth (chicken, beef, turkey, vegetable, etc.)
  • 3 large eggs


  • 2 to 3 tablespoons cornstarch
  • 2 cups gluten-free broth (chicken, beef, turkey, vegetable etc.), cold
  • 2 tablespoons fat/drippings, melted butter, or vegetable oil
  • salt and ground black pepper (optional), to taste


  1. To make the stuffing: Place the bread cubes on a baking sheet, and let them sit uncovered, overnight, to become a bit stale. This will help give the stuffing better texture.
  2. Preheat the oven to 350°F. If you'll be baking the stuffing outside the bird, lightly grease a 2-quart casserole dish or similar-size pan.
  3. Melt the butter in a large frying pan, and sauté onions and celery slowly until soft, about 20 minutes. Remove them from the heat.
  4. Place the bread cubes in a large bowl. Spoon the onion-celery mixture over the bread.
  5. Add the parsley, poultry seasoning, salt, and pepper, and toss the mixture until it's thoroughly combined. A large spoon or spatula works well for this task.
  6. Whisk together the broth and eggs, and stir into the bread mixture.
  7. Spoon the stuffing into the turkey. Or spoon it into the prepared pan, and cover the pan loosely with aluminum foil.
  8. If you're baking it in a pan, bake the stuffing for 1 hour, until it's firm and no liquid is evident. For a crusty top, remove the foil about 20 minutes before the end of the baking time. Yield: 8 to 12 servings.
  9. To make the gravy: Combine the cornstarch with 1/2 cup of the broth, whisking it or shaking it in a jar until no lumps remain.
  10. Place the cornstarch/broth and the remaining broth into a saucepan. For extra flavor and richness, stir in pan drippings or melted butter; omit this step, if desired.
  11. Cook the gravy over medium heat, stirring frequently, until it thickens. Season to taste with salt and pepper.
  12. Yield: 2 cups, 8 to 12 servings.
  13. 1/4 cup (60g) gravy has: Calories 40, Calories from Fat 25, Total Fat 3g,Saturated Fat 2g, Trans Fat 0g, Cholesterol 5mg, Sodium 15mg, Total Carbohydrate 2g, Dietary Fiber 0g,Sugars 0g,Protein 1g.

Nutrition Information

  • Serving Size 1/2 cup stuffing
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 190
  • Calories from Fat 100
  • Total Fat 11g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 550mg
  • Total Carbohydrate 21g
  • Dietary Fiber 1g
  • Sugars 4g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.