Closeup of Cranberry Orange Stuffing in a square white ceramic casserole dish on a wood table with orange slices and cranberries surrounding it

Gluten-Free Cranberry Orange Stuffing

When you’re on a gluten-free diet, sometimes you’ve got to get creative when it comes to making gluten-free versions of traditional foods. Like using sweet potato planks as toast or polenta rounds as crostini “bread” or pre-made gluten-free muffins in stuffing, like in this Gluten-Free Cranberry Orange Stuffing recipe.

This stuffing uses Cranberry Orange Muffins from Flax 4 Life, which are delicious on their own and really fun to repurpose for a savory dish like this one. The rest of the ingredients are pretty straightforward and commonly used in stuffing – celery, garlic, poultry seasoning, chicken or veggies stock, butter, and eggs. Of course, you can swap the butter for dairy-free butter, if desired.

I know it’s early to talk Thanksgiving but a lot of people like to plan their menus early, so I thought I’d share this now. I may be a bit biased, but I recommend adding this to your holiday menu this year!

Get more gluten-free stuffing recipes.

Overhead view of Cranberry Orange Stuffing in a white square casserole dish on a wood table with fall leaves and orange slices in the background

5 from 1 vote
Closeup of Cranberry Orange Stuffing in a square white ceramic casserole dish on a wood table with orange slices and cranberries surrounding it
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Gluten-Free Cranberry Orange Stuffing Recipe

Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Gluten Free & More


  • 2 (14-ounce) boxes Flax 4 Life Cranberry Orange Muffins
  • Gluten-free nonstick cooking spray
  • 8 tablespoons butter or dairy free butter substitute
  • 1 large onion , diced
  • 4 stalks celery , sliced
  • 2 cloves garlic , minced
  • 2 teaspoons poultry seasoning
  • 2 cups gluten-free chicken or vegetable stock
  • Kosher or fine sea salt , to taste
  • Freshly ground black pepper , to taste
  • 2 large eggs , lightly beaten


  • Preheat the oven to 250°F. Crumble the muffins onto a baking sheet and bake for 30-40 minutes or until dried. Alternatively, leave out overnight uncovered. Pour into a large mixing bowl.
  • Spray an 8x8-inch casserole dish with cooking spray. Preheat the oven to 350°F.
  • Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and poultry seasoning and cook, stirring, for 30 seconds. Add to the dried, crumbled muffins and stir. Add the stock, stir, and season to taste with salt and pepper. Stir in the eggs and mix well. Put the stuffing in the prepared casserole dish, cover with foil, and bake for 30 minutes. Remove the foil and continue to bake for another 5-10 minutes or until golden on top.
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.
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Tags: Cranberries Flax4Life Muffins Orange Stuffing Thanksgiving

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