Gluten Free Thanksgiving Dressing

Thanksgiving is just around the corner… like literally AROUND the corner and I have the BEST dressing recipe ever (& it is gluten-free)!  Yep I said… THE BEST!

It is all about the gluten free bread…

In my opinion what makes this dressing the best is the bread! Surprise, surprise it is made with gluten free bread!  I know I was shocked as well.  The gluten free bread is naturally already drier in consistency and once you toast it to a golden brown it truly does become the perfect bread to carry all the dressing seasonings without getting too mushy.

So how did this dressing happen you ask?  Well, last Thanksgiving my sis-in-love just discovered that her and gluten are not friends, so I went on a mission to create some of her favorite holiday sides.  First up was the dressing.  

Her family grew up in Ohio and they are BIG fans of bread dressing, even though I grew up on cornbread dressing I wanted to create a bread dressing she would would love and could enjoy.  Well to my surprise, and my families, we have all fallen in love with this dressing and this will be the main dressing on our Thanksgiving table this year.  Don’t worry my southern peeps, there will still be some cornbread dressing.

It’s not just about the bread though…

A few years back we had a Friendsgiving and a friend brought her dressing that had apples & sausage in it and we all loved it. It was so different from what we normally have and the sausage was everything!  Ever since I have been adding sausage to our cornbread dressing and so it was a must for this new gluten free version.

I also kept in some old favorites such as onions, celery and herbs (see recipe for my herb trick)… all come together to make this the BEST dressing ever!

My little secret is I brown the sausage and then remove it and cook the onions and celery in same pan… letting all those flavors come together from the beginning.  I also season everything in each step.

It comes all together…

Once the bread is toasted, sausage is browned, onion and celery are super soft and broth is warm it is time to bring it all together.  I like to combine everything and then let it sit for about a hour, stirring every 15-20 minutes, before putting into baking dish.  If you don’t have time that is ok, it will be amazing, I just like letting the flavor to meld a little before baking.

You can also make this ahead and then bake on the day of your celebration.  Just know you might have to had additional chicken broth.

Let’s do this!

12-18 servings (at least)

Gluten Free Thanksgiving Dressing

A great Gluten Free update to traditional bread dressing - and when I say say great I really mean the BEST dressing ever!!

1 hrPrep Time

2 hrCook Time

3 hr, 15 Total Time

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3 loafs gluten free white bread (about 8-10 cups cubed)
Nonstick cooking spray (optional)
4 cups (5 if making ahead) chicken broth
4-5 stalks thyme
2-3 stalks rosemary
2-3 stalks sage
2 pounds sausage, (I used Jimmy Dean)
1/2 cup butter
1 large onion, chopped fine
3-4 stalks celery, chopped
2-3 tablespoons salt, divided
2-3 tablespoons pepper, divided
2-3 tablespoons Holiday Rub Seasoning * (or 2 teaspoons poultry seasoning), divided
1-2 teaspoons course all purpose seasoning (this is my favorite *
2 eggs, lightly beaten


Preheat oven to 425
Line several rimmed baking sheets with parchment paper
Cube bread into small cubes
Spray with nonstick cooking spray (if using) and sprinkle a little salt, pepper and holiday seasoning (or poultry seasoning) over bread
Place into oven and toast until golden brown, watch closely as it happens VERY quickly, 6-10 minutes
Let bread sit on counter for 2-3 hours or overnight if possible (if you don't have time that is ok)
>> When ready to make dressing <<
Preheat oven to 350
In a large saucepan heat broth with herbs to a simmer, let simmer until everything else is ready
In a skillet brown sausage, I did one pound at a time
Once sausage is browned remove to a plate
To the same skillet add in butter, onion, celery and a 1-2 teaspoons of salt, pepper and holiday seasoning (or poultry seasoning)
Cook until onions are translucent and celery is soft
Strain broth ro remove all herb stems and large pieces
In a large bowl combine toasted bread, sausage, onion mixture, 1 tablespoon salt, pepper, 1 teaspoon holiday seasoning (or poultry seasoning), all purpose seasoning and 2 cups strained broth
Stir until starting to coming together, adding in more broth slowly as needed until consistency is wet but bread is not mushy, I used 4 cups
Let sit in bowl for a hour, stirring every 15-20 minutes
Taste and adjust seasoning as needed - you might need more salt
Once seasoning is good stir in eggs until well combined
Spray a large casserole dish with nonstick spray, or 2 smaller ones
Spoon dressing into prepared pan
Cover with foil and bake for 1 hour
Check and see if middle is starting to set up, if not replace foil and bake for another 30 minutes and check again - time will depend on size of pan
Once middle is set up, remove foil and bake for another 15-20 minutes until top is golden brown
Remove and let cool for at least 10 minutes before serving


*you can find Adam's Holiday Rub & all purpose seasoning at HEB or Central Market if you are close to one of those *use any variety of crumbled sausage you prefer (hot would be delicious)

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