Serve up this easy and delicious dairy free and gluten free stuffing for your holiday meals. Our stuffing recipe is not only gluten and dairy free, but it’s also nut free and top 8 allergen free.
Are you ready for Thanksgiving yet? We are! We’ve been busy developing allergy friendly recipes perfect for holiday meals with friends and family and we’ve got our holiday menu planned out.
We’re excited to share some of our Thanksgiving recipes with you, starting with this delicious Gluten Free Stuffing recipe! Our easy stuffing recipe is not only gluten free, but it’s dairy free, soy free, nut free, and top 8 allergen free as well.
Stuffing hasn’t really been a big Thanksgiving side dish in our house since I can’t have very many breads, but we found the BFree gluten free dairy free breads make an awesome stuffing for an allergy friendly holiday side dish.
Read on to see how to make gluten free dairy free stuffing, tips for making it more of less moist, and how to add variations to the recipe.
How to make gluten free stuffing
Making gluten free stuffing is easy to do. To be completely honest, this was the first time that I had actually made stuffing ever, and it turned out great. Here are the steps:
- Preheat your oven
- Chop and saute your onions, celery, and mushrooms with the dairy free butter and seasonings
- Cube your gluten free dairy free bread (we used BFree white bread)
- Stir together the bread cubes, sauteed veggies, and chicken broth and spread into an oiled 9×13 baking dish
- Dot the top of the stuffing with some pieces of dairy free butter, cover with foil
- Bake at 375 for 30 minutes, uncover and bake again for 10 minutes
- Serve warm
Depending on how moist you like your homemade stuffing, you can adjust the amount of broth in your recipe.
I originally made this recipe with 1-1/2 cups broth, but felt that it was a bit too moist, so I did 1 cup the next time I made it, and it was slightly dry. So you can use 1-1/4 cup for just the right amount of moisture.
But you can use a little less or a little more broth if you prefer your stuffing to be a bit on the drier side or the more moist side.
One thing to note is that the amount of chicken bone broth you use in this gluten free stuffing recipe will depend on the type of bread you use. We used the white BFree bread in this easy stuffing recipe, but different types of bread are more dry than others. So if you use a different type of gluten free bread, that might affect how much broth you need to add.
But the amount of broth difference between gluten free bread varieties shouldn’t be very much, probably only about a few Tablespoons.
For our dairy free and gluten free stuffing, we used fresh bread instead of dry or stale bread, so the amount of broth we used was for fresh bread. If you use stale bread that is more dry, you may have to use a few more Tablespoons of chicken broth.
We used the Country Crock Plant Butter sticks with avocado oil in this recipe (we’ve been loving these!), but you can use your favorite non-dairy margarine or dairy free butter for this stuffing recipe.
Please note that some of the Country Crock Plant Butters have almond oil or soy in them, so be sure to read the labels on them if you choose to try that brand of dairy free butter.
Variations for our gluten free stuffing
You can have some fun with this recipe and add your favorite things. If you love dried cranberries in your stuffing, you can add some to this recipe easily (about 1/8 to 1/4 cup to start out with).
If you’re not a fan of mushrooms, you can replace the mushrooms in this stuffing with additional chopped onion and celery instead.
Want to make this stuffing vegan? You can replace the chicken broth with vegetable broth easily.
There are a lot of variations with this recipe, make it unique to your family and you’ll make this every holiday!
Check out our other Thanksgiving recipes:
- Instant Pot Cranberry Sauce (Naturally Sweetened)
- Garlic Roasted Rainbow Carrots
- Gluten Free Dairy Free Stuffing
- Gluten Free Dairy Free Sweet Potato Casserole
- Gluten Free and Dairy Free Holiday Pies
- Gluten Free Dairy Free Thanksgiving recipe roundup
- Crustless Pumpkin Pie (Gluten Free and Dairy Free)
- No Bake Pumpkin Pie (Gluten Free and Dairy Free)
- Ginger Apple Sparkling Cider
Homemade Gluten Free Stuffing (Dairy Free)
- 1 loaf BFree gluten free white bread*, cubed (makes about 7 cups of bread cubes)
- ⅓ cup dairy free butter + additional for topping
- 2 cups chopped baby portobello mushrooms
- ½ medium onion, diced
- 2 stalks fresh celery, chopped
- 2 cloves garlic, pressed or minced
- ¾ teaspoon smoked salt
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon dried marjoram
- 1 ¼ cup chicken bone broth, or regular chicken broth (or vegetable broth)
- Preheat your oven to 375 degrees F and spray oil into the bottom of a 9×13 glass baking dish. Set aside.
- Add the dairy free butter to a hot pan and dice and saute your mushrooms, onions, celery, and herbs and spices in the pan with the butter for about 12-15 minutes until softened.
- Cube your gluten free dairy free bread (we used BFree white bread), this will make about 7 cups of bread cubes. Stir together the sauteed vegetables and dairy free butter, bread cubes, and broth until mixed well.
- Spread the stuffing into the prepared pan, top with 6 slices of dairy free butter (about 1/2 Tablespoon each), then cover the pan with foil.
- Bake for 30 minutes, then uncover and bake again for 10 minutes.
- Allow to cool about 10-15 minutes before serving warm with your other holiday main dishes. Enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist