Homemade Gluten Free Stuffing (Dairy Free)

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.

Gluten free, dairy free, top 8 allergen free; Free of: eggs, soy, tree nuts, peanuts

Course Side Dishes

Cuisine American

Keyword easy stuffing recipe, gluten free stuffing, stuffing

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 225.75kcal

Author Sarah Jane Parker

Ingredients

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)

Instructions

Preheat your oven to 375 degrees F and spray oil into the bottom of a 9x13 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!

Video

Notes

*Or other brand of gluten free bread that fits your allergies

Nutrition