Thanksgiving stuffing is the perfect comfort food. It includes all my favorite things in one: bread, sausage, chicken broth, and herbs. It’s also versatile in the way that you can switch it up to suit you or your family’s taste buds. And if there’s one thing I never do with stuffing, it’s actually stuff it in the bird. I suppose that defeats how stuffing got its name, but the fact of the matter is that turkey cooks differently than stuffing does. To avoid undercooked or overcooked items, I always prepare each separately.

Stuffing is also a great way to use up old bread. However a simple solution is to just toast any bread of your choice. This includes gluten-free bread. Since everything I do now always has a gluten-free alternative, baked stuffing is no exception. Simply substitute gluten-free bread of your choice in the recipe below. For more wonderful gluten-free Thanksgiving dishes and ideas, check out my other blog –

It is best to add the bread cubes last and toss gently to mix. I prefer to use turkey broth, which can usually be found in the supermarket at Thanksgiving time, but chicken or vegetable broth will work just fine too. And like I said before, feel free to vary the seasonings, omit the sausage for a meatless version, or add other fruits and vegetables to the mixture before sautéing, to suit your taste. My favorite varieties are adding a cup of chopped mushrooms or Granny Smith apples.

Leftover dressing can be refrigerated and reheated, covered, in the microwave or oven. If the dressing dries out a bit, it always helps to add a bit more stock before reheating.

Baked Stuffing

Yield: 8 to 10 Servings


  • 8 cups 1-inch cubes white sandwich bread or gluten-free bread of choice
  • 4 celery ribs
  • 4 medium onions, peeled
  • 1 cup canola oil or butter
  • 1 pound sausage of choice
  • 2 cups turkey or chicken broth
  • 1 tablespoon dried parsley
  • 2 teaspoons rubbed sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt


To toast the bread cubes, spread on a half sheet pan and back in a 325°F oven until dry, about 30 minutes. Reserve and let cool.

Chop the celery and onions by hand, or else chop coarsely and place in the work bowl of a large-capacity food processor fitted with the steel blade and pulse in batches to chop.

Over medium heat in a 12-inch skillet, heat the canola oil or butter. Add the celery and onions and cook, stirring, until translucent and tender, but not browned. Remove the pan from the heat. Let the vegetables cool.

Meanwhile, spray a 10- to 12-inch skillet with nonstick cooking spray. Heat over high heat. Add the sausage and sauté, breaking up the clumps with a spatula, until browned. Remove the pan from the heat. Let the sausage cool.

Preheat the oven to 350°F.

Place the vegetables and sausage in a 6-quart bowl. Stir to mix. Add the chicken broth and the dried parsley, sage, poultry seasoning, and salt. Add the toasted bread cubes and stir gently with a silicone spatula to mix.

Transfer the stuffing to a 9 by 13 by 2-inch baking dish lightly sprayed with nonstick cooking spray. Cover with foil sprayed on one side with nonstick cooking spray, sprayed side down. Bake until cooked, 30 to 35 minutes. Remove the foil and bake for an additional 15 minutes to brown the top.

Have a happy and delicious Thanksgiving!

For more Thanksgiving tips see:

Thanksgiving Turkey Tips: Brining

Thanksgiving Turkey Tips: Simple Roast