Golden, toasted bread cubes soak up a savory blend of sautéed onion, celery, and garlic, with fresh thyme, sage, and rosemary bringing that classic holiday-table aroma to every bite. Sweet-tart dried cranberries and crunchy toasted walnuts give this stuffing bursts of flavor and texture that keep things interesting from the first forkful to the last. A simple broth-and-egg mixture binds everything together, so the center bakes up moist and set while the top turns crisp and deeply golden under a final uncovered bake. It's a comforting, crowd-pleasing side that fits neatly into a wheat free spread without skipping any of the flavors that make stuffing feel like the holidays. Finished with a scatter of fresh parsley, it's a great make-ahead option to have on hand for a wheat free table.
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Learn more →8 servings
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Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large baking sheet and bake for 20–25 minutes, turning once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and increase the oven temperature to 375°F (190°C).
Spread the chopped walnuts in a single layer on the same baking sheet and toast in the oven for 5–7 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Add the toasted walnuts to the bowl with the bread cubes.
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