Gluten-Free Thanksgiving Stuffing Recipes
Our readers share their best-loved gluten-free stuffing recipes
We asked our readers to tell us their family-favorite gluten-free stuffings. Here are the time-honored recipes that two readers serve to their families every Thanksgiving.
SERVES 10 TO 12 WITH LEFTOVERS
This Cajun-style dressing is enhanced with wild rice and pecans. Savory, nutty and just a little sweet, it’s perfect for a Thanksgiving feast. My family has been making some version of this recipe every year since I was a little girl. Growing up, I thought all stuffing was made with cornbread! This gluten-free version is dressed up with sausage, almost a meal in itself. My whole family looks forward to it every Thanksgiving.
—Brianna Hobbs, Albuquerque, NM
I’m a maverick cook and this Gluten-Free Sweet Tater Quinoa Stuffing recipe grew out of many no-recipe romps in my kitchen. It was inspired by my celiac diagnosis and a love for sweet potatoes and savory-sweet flavor. It helps make my holiday table friendly to every guest, no matter their dietary needs.
—CJ Williams, Boston, MA
Gluten-Free Stuffing TIpsFollow these tips for dressing your bird
Never stuff your turkey with dressing that contains uncooked eggs or raw meat. These items should be thoroughly cooked before they’re added to the stuffing and placed inside the bird.
Stuffing can be prepared a day ahead. Mix wet and dry ingredients in separate bowls and store them covered in the refrigerator. When you’re ready to bake the stuffing, combine ingredients and proceed with the recipe.
Don’t stuff the turkey until roasting time. Then fill the cavity loosely so the dressing has room to expand and the turkey cooks more evenly.
Add pan juices. If you cook the stuffing in a baking dish, add pan juices from the turkey or giblet broth (simmer giblets on the stove to make broth for stuffing and gravy) before baking to add extra flavor.
Refrigerate leftover turkey and stuffing within two hours after roasting. Place leftovers in shallow containers and use them within three to four days.