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–+ servings

Gluten-Free Dressing for Thanksgiving

Forget the boxed stuff — this dressing is the real deal. Crispy toasted gluten-free bread, buttery onions and celery, and a hint of herbs all baked into the ultimate Thanksgiving sidekick (yes, even your picky uncle will approve).
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Prep Time 1 hour 15 minutes
Cook Time 45 minutes
Course Side Dish
Servings 8

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 12 –18 ounces gluten-free bread cut into small cubes (about 10–12 cups)
  • 2 tablespoons olive oil
  • Pinch of salt for bread
  • 1/4 cup butter 4 tablespoons
  • 1 large onion chopped (about 1 1/4 cups)
  • 3 celery stalks chopped (about 1 cup)
  • 1/4 teaspoon salt plus more to taste
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/4 –1/2 teaspoon ground black pepper
  • 1 teaspoon gluten-free soy sauce optional
  • 2 large eggs
  • 1 1/2 cups chicken stock

Instructions

  • Toast Bread: Preheat the oven to 300°F. Cut the bread into small cubes and spread on a rimmed baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat. Bake for 30–35 minutes, stirring every 10 minutes, until dry and lightly toasted. Let cool.
    12 –18 ounces gluten-free bread, 2 tablespoons olive oil, Pinch of salt
  • Cook Vegetables: In a large skillet over medium-low heat, melt the butter. Add the onion, celery, and 1/4 teaspoon salt. Cook for about 15 minutes until completely soft. Stir in the garlic, thyme, sage, pepper, and soy sauce (if using) and cook 1–2 minutes more. Remove from heat.
    1/4 cup butter, 1 large onion, 3 celery stalks, 1/4 teaspoon salt, 2 cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon ground sage, 1/4 –1/2 teaspoon ground black pepper, 1 teaspoon gluten-free soy sauce
  • Mix Eggs and Stock: Preheat the oven to 375°F. Warm the chicken stock until just simmering. In a bowl, whisk the eggs. Slowly pour the hot stock into the eggs while whisking constantly to keep the eggs from scrambling.
    1 1/2 cups chicken stock, 2 large eggs
  • Combine Ingredients: Place the toasted bread cubes, sautéed vegetables, and egg-stock mixture in a large bowl. Gently stir until evenly combined.
  • Bake Dressing: Pour the mixture into a greased 9x13-inch baking dish. Cover tightly with foil and bake for 30 minutes. Uncover and bake another 10–15 minutes until the top is golden and crispy.
  • Serve and Store: Serve warm. Store leftovers in an airtight container in the fridge for up to 3 days.