Gluten-Free Stuffing with Crunchy Almonds

Gluten Free Stuffing is a must-have on any holiday table, delivering cozy flavor, satisfying crunch, and seasonal comfort in every bite. This version takes a beloved classic and makes it even better by adding sprouted Daily Crunch Almonds, which bring a nutty texture and depth that perfectly complement the traditional herbs. As a result, you get a dish that’s both nostalgic and refreshingly new.

Moreover, this recipe is simple enough for beginner cooks yet delicious enough to impress guests. It requires just a few pantry staples and minimal prep time, so you can focus on enjoying the holiday instead of spending hours in the kitchen. Plus, using gluten-free bread ensures that everyone — even those with dietary restrictions — can savor this side without worry.

Once baked, the stuffing develops a golden, crispy top while staying soft and savory inside. Each forkful offers a mix of comforting flavors and a delightful crunch from the almonds. Therefore, it pairs beautifully with classic main dishes like roast turkey, chicken, or even plant-based centerpieces.

Whether you’re planning a festive gathering or craving a cozy fall side, this gluten free stuffing is sure to become a seasonal staple. It’s more than just a side dish — it’s a warm, flavorful tradition that will bring people together around your table year after year.

Recipe Adapted from Peel with Zeal

Ingredients for Gluten-Free Stuffing:

• 1 loaf gluten-free white sandwich bread
  
  

• 1 cup celery, finely chopped
  
  

• ¾ cup yellow onion, finely chopped
  
  

• ¾ cup Unsalted Daily Crunch Almonds
  
  

• 2 teaspoons salt
  
  

• ½ teaspoon herbes de Provence
  
  

• ½ teaspoon black pepper
  
  

• ¼ teaspoon dried thyme
  
  

• 3 eggs, beaten
  
  

• 1 cup chicken broth
  
  

• 3 tablespoons unsalted butter, plus more for greasing the pan

Directions  for Gluten-Free Stuffing:

1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish with butter.
   
   

2. Cube the bread: Cut the gluten-free bread (untoasted) into bite-sized cubes and place them in a large mixing bowl.
   
   

3. Add the mix-ins: Stir in the celery, onion, almonds, salt, pepper, herbes de Provence, dried thyme, and beaten eggs until evenly combined.
   
   

4. Warm the broth: Heat the chicken broth on the stove or in the microwave until warm, then pour it over the bread mixture. Stir gently to combine — the mixture should be moist but not soggy.
   
   

5. Assemble and bake: Transfer the stuffing mixture into the prepared baking dish. Scatter the butter in small pieces over the top.

6. Bake for about 45 minutes, or until the top is golden brown and crisp.