Overhead view of Mom's Stuffing in a gold bowl on a dark wood table with orange maple leaves under the bowl and sage garnish

Mom’s Best Stuffing

This recipe that I call Mom’s Best Stuffing has the perfect blend of rich and savory flavors. Deglazing the vegetables with wine brings out the depth of the leeks and herbs and turns a classic stuffing recipe into a showcase of flavors.

5 from 2 votes
Overhead view of Mom's Stuffing in a gold bowl on a dark wood table with orange maple leaves under the bowl and sage garnish
Print Recipe

Mom’s Best Stuffing

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 347kcal
Author: Kim Maes


  • 1 (1-pound) loaf of day-old crusty gluten-free bread or gluten-free sourdough bread (not sandwich bread)
  • ½ cup salted butter (or dairy-free alternative)
  • 2 leeks , halved and thinly sliced and rinsed well
  • 2 cups celery , diced
  • 3 cloves garlic , chopped
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup dry white wine , such as pinot grigio or sauvignon blanc
  • ¼ cup chopped sage
  • ¼ cup chopped parsley
  • 1 teaspoon fresh thyme leaves
  • 2-2½ cups gluten-free chicken or turkey broth
  • 2 large eggs , beaten
  • 4 tablespoons melted butter (or dairy-free alternative)


  • The night before preparing this recipe, tear or cut your bread into 1-inch pieces and leave uncovered on the counter overnight to allow it to dry out.
  • The day of, preheat the oven to 350°F and grease a 9x13-inch baking dish. Melt ½ cup of butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Add the wine to the pan and allow it to simmer for about 3-5 minutes, scraping up any browned bits on the bottom of the pan as it simmers. Take the leek mixture off the heat and set aside.
  • Add crusty bread pieces to a large bowl. Pour the leek mixture over the bread and sprinkle with the sage, parsley, and thyme. Use your hands to toss until coated. Pour 2 cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel fairly wet. If it still feels dry, slowly add in the remaining broth, ¼ cup at a time.
  • Transfer the mixture to the baking dish. If making ahead to cook later, stop here, cover the dish with foil, and store in the refrigerator or set aside until ready to bake.
  • When ready to bake, drizzle 4 tablespoons of melted butter evenly over the top and bake, covered, for 30 minutes. Uncover and bake for 10 more minutes, until the top is lightly browned and slightly crispy.


Nutrition Facts
Mom’s Best Stuffing
Amount Per Serving
Calories 347 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g55%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 86mg29%
Sodium 769mg32%
Potassium 229mg7%
Carbohydrates 30g10%
Fiber 3g12%
Sugar 2g2%
Protein 9g18%
Vitamin A 1303IU26%
Vitamin C 7mg8%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Kim Maes Stuffing Thanksgiving
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  1. Amy
    December 23, 2022

    Can the wine be left out?

    1. Gluten Free & More
      January 3, 2023

      Yes, the wine can be left out. A good substitute would be a broth.

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