Another Thanksgiving Dilemma for Celiacs: How Do You Make Gluten-free Stuffing?

For many people, Thanksgiving isn’t complete without stuffing. If you’re gluten-free, you might think this is out of your reach (someone even commented on our facebook page that after a gluten-free dressing fiasco, their family refuses a 100% GF Thanksgiving!).

However, you can easily eliminate the gluten from your Thanksgiving stuffing, without making anyone feel like they’ve compromised on holiday traditions.

Quinoa Stuffing - Yum!
Quinoa Stuffing - Yum!

A quick precaution, before we begin: If you are attending a Thanksgiving with a gluten-containing stuffing, you might want to find out if your host will be cooking the stuffing inside the cavity of the turkey. If so, the risk of cross-contamination is significant – eater beware.

Last year we covered the basics of gluten-free stuffing made with bread. The post also has lots of recipes (including Kay’s family recipe). This year, I wanted to share some ideas for no-bread stuffing – no substitutions necessary!

Wild rice is one of the most popular alternatives for stuffing. It’s strong enough, texturally and taste-wise, to hold up to lots of different flavors. Depending on what you cook it with, it’s arguably healthier than a traditional stuffing.

The NY Times has a great recipe for wild rice stuffing that’s naturally gluten-free. I also like this gluten-free dirty rice stuffing from CD Kitchen. Of course, you’ll want to check and make sure your ingredients are gluten-free – our grocery guide can help with that.

If you don’t much care for wild rice, you can substitute your favorite gluten-free grain with no problem. Millet? Gluten-free oats? Buckwheat? All will work well with traditional Thanksgiving flavors.

A few more recipes, just to get your creative juices flowing:

What kind of stuffing will your family make this year?

5 thoughts on “Another Thanksgiving Dilemma for Celiacs: How Do You Make Gluten-free Stuffing?”

  1. I’m the same as Chris! I’ve adapted a cornbread stuffing recipe to gluten-free and have been making it for years! (I’ve also been gluten free for 14 years!). Never had a complaint and usually rave reviews. I know there are a few of those people that like the regular gluten stuffing right out of the bag – but I would have to say there is no pleasing people like that!!

  2. My cookbook has a Gluten Free Cornbread stuffing recipe and a Traditional Gluten-free bread Stuffing recipe. See my site for a GF Pumpkin Pie recipe and a day-by-day guide to cooking for Thanksgiving.

  3. This is my first gf Thanksgiving and this is what I am making!
    Found the recipe on

    Surprise (Tortilla Chip) Stuffing
    One large bag of tortilla chips (about 13 ounces)
    1 cup finely chopped onion
    ¾ – 1 cup finely chopped celery (depending upon how much you like celery)
    4 cups (32 ounces) chicken broth (I made mine using Better than Bouillon; canned gluten-free broth or homemade stock would also work fine)
    2 tsp poultry seasoning (or sage or other seasoning of choice; adjust amount to taste)
    Additional ingredients if desired, like sausage, mushrooms, chestnuts, etc.
    Pour tortilla chips into a large bowl. (*Do not break tortilla chips into smaller pieces. I did that not knowing any better and it’s really unnecessary. Once softened, the tortilla chips will naturally break into smaller pieces.)

    Pour chicken broth over tortilla chips. Stir so that all tortilla chips are covered or moistened by broth. Let “soak” for 30 minutes.

    Stir in onion, celery, seasonings, and any optional ingredients.

    Pour into lightly greased casserole dish. A 9 x 13 glass dish would be ideal. (I halved the recipe and used a smaller oval casserole dish for my test run.)

    Bake uncovered at 350 degrees for 30 minutes. (If you like a drier stuffing, a slightly higher temperature might be a better choice.) If necessary, you can turn the broiler on for the last few minutes to brown the top, but please be cautious. (Dish should be far from broiler itself and only cooked at this temperature for a short time.)

    Shirley’s Notes: I’ve read that folks have even “stuffed” their turkey with this stuffing successfully versus baking as a side dish! Remember that the photos shown are of the recipe made when halved.(Go to web site to see photos)

    Find more recipes like this at

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