Gluten-Free Chestnut Cranberry Dressing Recipe
Updated Dec 04, 2025, Published Nov 15, 2018
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A Festive Holiday Side
Why This Chestnut Cranberry Dressing Is a Great Choice
This chestnut cranberry dressing offers a classic, comforting side that pairs beautifully with roast turkey or other holiday mains. By combining nutty roasted chestnuts with the sweet‑tart bite of dried cranberries, savory pancetta (or bacon), and gluten-free bread cubes, the dish delivers a rich balance of textures and flavors. It is crunchy, chewy, savory, and sweet.
Because it starts with gluten-free bread and is built with naturally gluten-free ingredients, this dressing fits easily into gluten-free holiday menus. It provides that traditional “stuffing” taste and feel.
This dressing works especially well when prepared ahead of time. This allows flavors to meld so each bite is infused with depth and warmth. It is ideal for holiday dinners and family gatherings.
Table of Contents
What You’ll Need
- Gluten-free bread loaf (cut into ½‑inch cubes)
- Gluten-free chicken broth (or stock) — enough to moisten the bread cubes
- Dried cranberries
- Roasted chestnuts, chopped
- Pancetta or uncured bacon (or skip/ substitute for vegetarian-friendly version), cut into small pieces
- Butter or dairy-free butter, plus extra to prepare the baking dish
- 1 large onion, diced
- 2 celery stalks, diced
- Eggs (for binding)
- Poultry seasoning (or your preferred herb/spice blend)
- Salt (kosher or fine sea salt)
- Ground black pepper
A 9-by-12-inch baking dish (or appropriately sized casserole dish)
Why This Dish Works
- The gluten‑free bread cubes provide structure and absorb the savory broth and juices. They act as a foundation that holds all the flavors together.
- The pancetta or bacon adds a savory, smoky depth and a bit of fat. This elevates the flavor profile and helps meld all ingredients into a cohesive dressing.
- Roasted chestnuts bring a rich, nutty flavor and hearty texture, adding warmth and holiday‑style depth.
- Dried cranberries contribute sweetness and a slight tartness. They balance the savory and nutty elements while giving festive flavor and bright pops in every bite.
- Onion and celery add classic “stuffing” aromatics and subtle layers of flavor and moisture.
- Binding with eggs ensures the mixture holds together well during baking. This delivers a satisfying texture rather than a dry bread‑crumb mess.
Serving Suggestions
- Serve hot, fresh from the oven as a side dish beside roast turkey, chicken, or pork.
- Offer it as part of a holiday spread — alongside mashed potatoes, roasted veggies, cranberry sauce, or a green salad.
- Reheat leftovers gently in the oven — the flavors deepen overnight, making it excellent for next-day meals or leftovers.
- For buffet-style meals or potlucks, transfer the dressing to a nice serving dish and keep warm. It’s crowd-pleasing and pairs with many mains.
Make It Your Own — Variations & Tweaks
- Vegetarian friendly: Omit the pancetta/bacon and add a splash of vegetable broth. Additionally, you can also use extra butter (or dairy-free alternative) or sautéed mushrooms for savory richness.
- Herb-rich: Mix in fresh or dried sage, thyme, parsley or rosemary for a more aromatic, herbal dressing.
- Nutty & sweet twist: Add chopped pecans or walnuts along with chestnuts for additional texture and nutty flavor.
- Fruit variation: Swap or mix dried cranberries with dried cherries or dried apricots for different sweet‑fruit notes.
- Extra texture: Fold in cooked sausage (gluten‑free) or crumbled tofu for added protein and heartiness.
- Moisture adjustment: To make a moister dressing, add slightly more broth or lightly drizzle melted butter before baking. For a firmer, more “bread‑pudding” style, use a bit less liquid.
- Make‑ahead friendly: Make it easy on yourself by mixing all ingredients the night before and refrigerate overnight (unbaked). Then bake just before serving; flavors deepen and prep is easier on the holiday day.
This Gluten‑Free Chestnut Cranberry Dressing gives you a warm, festive, and flavorful side dish that honors traditional holiday fare. It respects dietary needs. Its blend of textures — nutty chestnuts, chewy cranberries, savory pancetta or vegetarian alternative, and soft bread — makes each bite satisfying and comforting.
Because of its flexible ingredients and forgiving structure, it adapts well to vegetarian diets, nut substitutions, or personal flavor twists. As long as you start with good gluten‑free bread and quality broth, you can shape the dressing to fit your holiday menu or everyday meals. This makes it both practical and special.
Use this as a foundation for your own variations, and enjoy a side dish that feels like a classic holiday staple every time.
Gluten-Free Chestnut Cranberry Dressing Recipe
Ingredients
- 1 loaf Canyon Bakehouse Country White Bread, cut into ½-inch cubes
- 3 cups gluten free chicken broth
- 1 cup dried cranberries
- 1 pound pancetta (or uncured bacon), cut into small pieces
- 2 tablespoons butter or dairy free butter, plus more for preparing the pan
- 1 large white or yellow onion, diced
- 2 celery stalks, diced
- 2 large eggs
- 1 tablespoon poultry seasoning
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon black pepper
- 2 cups roasted chestnuts, chopped
Instructions
- Preheat the oven to 350 degrees. Butter a 9- by 12-inch baking dish.
- Place the bread cubes on a baking sheet and cook, stirring occasionally, for 10 minutes or until golden brown. Let cool.
- Bring the chicken broth to a simmer, remove from the heat, and stir in the cranberries. Let sit.
- Place the pancetta in a cold skillet and turn the heat to medium. Cook, stirring occasionally, until browned, about 8 minutes. Remove from the pan with a slotted spoon and place in a mixing bowl. Add the butter and let it melt. Add the onion and celery and cook until softened, about 3 minutes. Remove from pan with a slotted spoon and add to the pancetta.
- In a large mixing bowl, whisk the eggs with the poultry seasoning, salt, and pepper. Add the bread and the chicken broth and cranberries. Stir to coat and let sit for 5 minutes. Stir in the pancetta, vegetables, and chestnuts. Bake, uncovered, at 350 degrees for 30-40 minutes or until golden brown and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
