Harvest Stuffing--Gluten Free

Updated August 8, 2017.

Harvest Stuffing

Harvest Stuffing is a gluten-free bounty making delicious autumn or winter meals.  When I ask my family and friends what they would like me to put on the menu for their holiday meal, the first thing they ask for is my gluten-free Harvest Stuffing recipe.

With all the goodness of fall harvest, crisp carrots, tart apples, fresh toasted walnuts and warm cinnamon goodness, it’s no wonder this stuffing is one of the family’s favorite side dishes!

Stuffing Making Tips

A 1 pound loaf of gluten-free bread makes about 8 cups of stuffing cubes, roughly 1 cup of bread cubes per pound of bird.

Make gluten-free bread cubes ahead of time and store in zip top plastic bags until ready to use.

Day old gluten-free bread makes the best stuffing.  Use crusts and crumbs.  Chop fresh bread into ½ inch cubes and spread in a single layer on a large baking sheet.  Let sit out in the air for a day or two until dried.

If you like your gluten free bread cubes crispy, preheat the oven at 190 to 225 degrees Fahrenheit and place the baking sheet in the oven.  Turn and stir frequently until bread cubes reach desired dryness and texture.  Cool completely before storing or using.

Leftover stuffing is oh-so-good . . . you must make extra!

Turn leftover stuffing into muffins by packing buttered muffin cups until full, bake for 25 to 30 minutes in a 350 degree Fahrenheit oven, and baste occasionally with chicken broth.  Top stuffing muffins with hot leftover gravy or creamed poultry.


Harvest Stuffing—Gluten Free

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Time:  1 hour

Servings:  10 servings, enough to stuff a 10 pound turkey


  • ½ cup butter
  • 1 cup carrot, grated
  • 1 cup celery, chopped
  • ½ cup onion, chopped
  • 1 teaspoon ground sage
  • ½ teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • 2 dashes cayenne
  • 8 cups dry gluten-free bread cubes
  • 2 cups apple, peeled and diced
  • ½ cup chopped walnuts
  • ½ to ¾ cup chicken broth


  1. In a large frying pan, melt butter over medium high heat.
  2. Add carrot, celery and onion and sauté just until vegetables are tender.
  3. Stir in sage, salt, cinnamon and cayenne, and then cook until seasonings bloom, about 1 minute.
  4. Remove from heat and set aside.
  5. In a large mixing bowl, stir together until well combined gluten-free bread cubes, apple and walnuts.
  6. Add vegetable mixture and stir to combine.
  7. Drizzle in chicken broth, tossing until stuffing is moistened and comes together.
  8. Pack stuffing loosely into bird and roast as directed on bird’s package.
  9. If not stuffing a bird, pack stuffing loosely into a large buttered casserole dish.
  10. Cover and bake at 325 degrees Fahrenheit for 30 minutes.
  11. Uncover and bake for 10 minutes or until stuffing is heated through and a little crusty on top.
  12. Serve hot.


Do not make stuffing ahead of time if you are planning to stuff any poultry to prevent food borne illness.  Always make the stuffing fresh, just before packing any bird.

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The Gluten Free Daily

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