Traditional Stuffing
This gluten-free, dairy-free Thanksgiving stuffing recipe is based on a traditional stuffing recipe. Traditional Thanksgiving stuffing usually consists of celery, onions, fresh herbs (rosemary, sage, thyme), butter, broth, and of course bread. Sometimes, a stuffing recipe includes eggs, but they are not necessary. Eggs primarily act as a binder to keep the stuffing from being too crumbly. This stuffing is gluten, dairy, soy, and egg-free. I use all the same ingredients in a traditional stuffing recipe, except I use gluten-free bread. I also use non-dairy butter, and I do not use any eggs. To make this recipe soy-free, I use Pacific Foods Organic Vegetable broth.
Stuffing Mixes
I use my own gluten-free bread for this recipe. To save time you can use any gluten-free bread. There are also several brands of stuffing mixes that are available. Several good brands include; Aleia’s Gluten-Free Stuffing Mix, Three Bakers Gluten-Free Stuffing, Whole Foods Stuffing Mix, Trader Joe’s Gluten-Free Stuffing Mix, and Aldi’s LiveGFree Stuffing. Just read the ingredients carefully, many of these pre-made mixes contain other allergens such as dairy, soy, and eggs.
How to Cook Stuffing in the Oven
Step 1: Set your oven to broil or to 500 degrees.
Step 2: Cut the bread into small cubes. (Omit this step if using a stuffing mix)
Step 3: Place the bread cubes onto a rimmed baking sheet lined with foil. Place them in the oven and toast for 2 minutes. Stir the bread cubes, and then toast them for another 2 minutes.
Step 4: Remove the bread cubes from the oven and put them into a large mixing bowl. Set the bowl aside.
Step 5: Set your oven to bake at 350 degrees.
Step 6: Finely chop the fresh herbs (rosemary, thyme, sage) and set them aside.
Step 7: Chop the celery and the onion.
Step 8: In a large pan, melt the non-dairy butter on medium-high heat then add the herbs, celery, and onions. Saute them until soft.
Step 9: Add in the salt and pepper and stir.
Step 10: Remove the pan from the heat, then add the sautéed mixture to the large bowl with the bread cubes.
Step 11: Lightly stir them together until the bread cubes are coated.
Step 12: To the large bowl pour in the vegetable broth and stir. The bread should look moist, but not too wet.
Step 13: Place the stuffing mixture into a 9X13 baking pan, lightly greased.
Step 14: Cover the pan with foil and bake for 30 minutes.
Step 15: When finished baking, uncover and bake for an additional 10 minutes or until the top is golden brown.
Should I Cook Stuffing in the Oven Covered or Uncovered?
If you like stuffing softer, then bake it covered in foil for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the top. If you prefer stuffing that is drier, bake it uncovered for 30 minutes.
How to Fix Dry or Wet Stuffing
If your stuffing turns out too dry you can fix it. Just add additional warmed broth to the stuffing and then stir it. Cover it with foil, and place it back into the oven for about 10 minutes. If your stuffing is too wet or gummy, you can fix it by uncovering it and placing it back into the oven. Check it after 1o minutes. If it’s still too wet, bake about 5-10 minutes longer or until it reaches the desired consistency.
Alternative Thanksgiving Ideas
If you are cooking around several allergies in your family, maybe you just want to skip the stuffing altogether. Some good allergy-free alternatives are wild rice, quinoa, or cornbread. Wild rice is a classic Fall and Winter side dish that is perfect for Thanksgiving dinner to replace traditional stuffing. Quinoa is also used as a side dish. To enhance its flavor instead of cooking it with water, try using turkey broth, cranberry, or apple juice. Cornbread tends to be popular at Thanksgiving and can be made gluten-free as well.
Gluten-Free, Dairy-Free Thanksgiving Stuffing
Equipment
- Baking sheet
- 9X13 Baking dish
- Large pan
- Large mixing bowl
- Cutting board
- Large Measuring Cup
- Measuring spoons
- Large knife
Ingredients
- 8 slices Gluten-Free Bread cut into cubes (about 6 cups) OR use a Gluten-Free stuffing mix
- 1 tablespoon Fresh Rosemary 1/2 tablespoon if using dried
- 1 tablespoon Fresh Thyme 1/2 tablespoon if using dried
- 1 tablespoon Fresh Sage 1/2 tablespoon if using dried
- 1 cup Celery diced
- 1 cup Yellow Onion diced
- 4 tablespoons Earth Balance Dairy and Soy-Free Butter
- 1/2 teaspoon Sea Salt
- 3/4 teaspoons Ground Black Pepper
- 1 cup Vegetable Broth Gluten and Soy-Free
- Cooking Spray
Instructions
- Set your oven to broil or to 500 degrees.
- Cut the bread into small cubes. (Omit this step if using a stuffing mix and follow package directions)
- Place the bread cubes onto a rimmed baking sheet lined with foil.
- Place the bread cubes in the oven and toast for 2 minutes. Stir. Toast them for another 2 minutes.
- Remove the bread cubes from the oven and put them into a large mixing bowl. Set the bowl aside.
- Set your oven to bake at 350 degrees.
- Finely chop the fresh herbs (rosemary, thyme, sage) and set them aside.
- Chop the celery and the onion. Set aside.
- In a large pan, melt the non-dairy butter on medium-high heat then add the herbs, celery, and onions. Sauté them until soft.
- Add in the salt and pepper and stir.
- Remove the pan from the heat, then add the sautéed mixture to the large bowl with the bread cubes.
- Lightly stir together until the bread cubes are coated.
- To the large bowl pour in the vegetable broth and stir. The bread should look moist, but not too wet.
- Place the stuffing mixture into a 9X13 baking pan, lightly greased with cooking spray.
- Cover the pan with foil and bake for 30 minutes.
- When finished baking, uncover and bake for an additional 10 minutes or until the top is golden brown.
- Enjoy!
Notes
Let me know in the comments below what you’re thankful for this year.
Blessings to you and your family! Laura xo
