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+ servings

Gluten Free Dressing

Sandi Gaertner
A quick and easy gluten free dressing recipe your whole family will love!
5 from 8 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Gluten Free Side Dish Recipes
Cuisine American
Servings 6 people
Calories 779 kcal


  • 6 cups bread cubes *see note
  • 1 cup onion *see note
  • ½ cup persimmon *see note
  • ½ cup mushrooms
  • 1 cup chicken broth low-sodium
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • ½ teaspoon sage
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 tablespoons butter *see note
  • 2 tablespoons butter for sautéing the onion


  • Preheat the oven to 325º F.
  • In a skillet, add 2 tablespoons butter and heat.
  • Add onion, persimmon, mushroom, salt, pepper, and herbs. Sauté until the mushrooms and onions are cooked.
  • While the vegetables are cooking, slice half a loaf of bread into cubes.
  • Pour the bread into a large bowl.
  • Add the cooked vegetables.
  • Melt 4 tablespoons of butter and add to the bowl of bread cubes. Pour in the broth and toss to coat.
  • Pour the bread mixture into a greased baking dish.
  • Cover and bake for 20 minutes.
  • Remove the foil and bake 10 more minutes.
  • Serve hot.



  1. You can use any gluten free bread, but I advise not using cinnamon raisin or other flavored breads.
  2. If you can't find persimmon, feel free to substitute apples.
  3. If you don't want a lot of onion flavor, you can substitute leeks, which have a more subtle flavor.
  4. If you would like this recipe to be dairy-free, use vegan butter.


Serving: 1gCalories: 779kcalCarbohydrates: 127gProtein: 26gFat: 20gSaturated Fat: 9gCholesterol: 30mgSodium: 1861mgPotassium: 587mgFiber: 11gSugar: 16gVitamin A: 366IUVitamin C: 19mgCalcium: 343mgIron: 9mg
Keyword gluten free dressing, gluten free mushroom stuffing, gluten free stuffing
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