Don’t let being gluten free get you down. This easy gluten free cranberry stuffing is full of delicious sweet pears, tart cranberries, and mushrooms. It tastes absolutely delicious, and your family will love every bite!
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We are getting closer to Thanksgiving, and many gluten-free people think they have to pass on the stuffing. This is so far from the truth. So this year, don’t pass on the stuffing!
Why this gluten free cranberry stuffing is great:
This is what I call the cleanup recipe. I get to clean out my freezer, looking for all the bags of ends. I gain more freezer space, and the family ends up with a delicious homemade gluten-free cranberry stuffing recipe they all love! This recipe is easy to make ahead of or on the same day.
My kids leave many gluten-free bread bags in the freezer with just the ends left. I consolidate the bags once every couple of weeks, keeping a large bag filled with “ends” to be used someday.
You can also use up those ends making this Classic Gluten Free Bread Pudding recipe.
Allergen Information:
This homemade stuffing recipe is gluten-free, dairy-free, egg-free, soy-free, nut-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free bread – you can use any brand, but try to avoid flavored bread like a raisin.
- Fresh cranberries – this is definitely a recipe where you need to use fresh cranberries.
- Maitake mushrooms or shiitake mushrooms – you can also use cremini if you can’t find either of these varieties.
- Pears – you can also use apples.
- Chicken broth – I like to use low-sodium chicken broth, but you can use this or regular. Always verify the brand of chicken broth you use is gluten free.
If your family loves pears like mine, they might like these Paleo Pear and Cinnamon Muffins.
Step-By-Step Photos and Directions:
Are you ready to see how easy this Gluten Free Cranberry Stuffing recipe is to make?
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Step 1: Place your favorite gluten-free bread on a cutting board.
Step 2: Cut it into cubes. You can make cubes of gluten-free bread of any size you like! You can also use my DIY gluten free stuffing cubes to make this stuffing!
Step 3: In a pan, cook the pears, cranberries, and mushrooms on medium heat for 8-10 minutes.
Step 4: Add the cooked vegetables and other stuffing ingredients to the gluten free stuffing cubes. Mix well to coat the bread cubes and bake for 20-25 minutes.
Frequently Asked Questions:
There are so many brands of gluten free loaves of bread that work well for stuffing recipes. I would advise choosing breads that your family likes. I love using bread with seeds to give my stuffing extra texture.
You can cut up your bread cubes the day before and store them in an air-tight container. Cook the mushrooms and pears and store them in a separate container. Mix the two and add the chicken broth when ready to bake it.
This stuffing will keep up to 4 days in the refrigerator.
You can freeze this stuffing. To thaw, you must reheat in the oven at 300º F.
More Gluten Free Stuffing Recipe Ideas:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which bread brand you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Cranberry Stuffing
Ingredients
- 6 cups gluten free bread cubes *see notes
- ⅓ cup onion diced
- ½ cup fresh cranberries washed
- ⅓ cup pear chopped
- ½ cup maitake mushroom *see notes
- 1 cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons light oil
- 1 clove garlic minced
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Instructions
- Preheat the oven to 350º F.
- Take 6 cups gluten free bread cubeshe bread and put it on a cutting board. Use a bread knife to slice the bread into cubes. Set aside in a large bowl.
- In a skillet, add the oil and garlic. Cook 2 minutes and add the onion, maitake mushrooms, cranberries, and pears. Cook until the pears are softened and the mushrooms are cooked.
- Pour the mushroom pear mixture into the bread cubes. Add the salt and pepper and toss. Pour the broth in and mix well.
- Put the stuffing into a 9×13 pan and bake 20 minutes until the bread cubes slighly crisp.
Notes
- You can use any gluten free bread brand but I recommend using a non-flavored loaf…don’t use raisin.
- If you can’t find maitake mushrooms, feel free to use shiitake or cremini.
- I recommend low sodium chicken broth or bone broth.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*This recipe was updated from my original post dated November 14,2014.)
Just checking… 3 cups egg whites?
Oh my goodness, the recipe card must have auto-filled cups. Thank you. It is just 3 egg whites. Changing it now. Have a great holiday 🙂
I’d love to be enter into the drawing for a chance at the Zemas mixes. Last night I made your almond joy brownies. They were great. Thank you for the recipes. You take the guess work out of gluten free cooking.
Hi Susan, You are so sweet. I am so glad you liked the Almond Joy brownies 🙂 Have a great day and I have you entered in the drawing.
I’m working on a grain free stuffing for the holidays but time is running out, lol. This looks amazing, I would’ve never thought to use mint but I bet it’s delish!
Wow Christina, I am in awe of you. What are you using for a grain free stuffing? I suspect that will be wildly popular with the paleo crowd.