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Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing

by Jeanette on November 18, 2013 · 16 Comments
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This Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing is simple and elegant, and will please the pickiest eaters.
Gluten-Free Dairy-Free Herbed Cornbread Stuffing © Jeanette's Healthy Living
I remember the first gluten-free Thanksgiving I made several years ago. Everything on the menu was naturally gluten-free except for the stuffing and pumpkin pie. For some reason, making gluten-free stuffing stumped me at the time as did making any recipe that required breadcrumbs.
Gluten-Free Dairy-Free Herbed Cornbread Stuffing © Jeanette's Healthy Living
At some point the light bulb went off, and I realized gluten-free breadcrumbs could be made simply by whizzing gluten-free bread in the food processor (I save bread ends for this). As for Thanksgiving stuffing, I use either gluten-free bread or make gluten-free cornbread to make my own Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing.

We’ve got some dairy intolerances in our family too, so this stuffing recipe is dairy-free, which is simple enough to convert by using olive oil in place of butter.

Any leftover stuffing can be made into Stuffing Muffins.
Mushroom Stuffing Muffins

For more Gluten-Free Dairy-Free Thanksgiving recipes, check out this post.

Gluten-Free Dairy-Free Thanksgiving Stuffing

Rating: 51

Yield: 6-8

Ingredients

  • 1 recipe Gluten-Free Dairy-Free Cornbread (~ 6 cups), broken into bite size pieces
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped celery
  • 1 cup chopped leeks or onion
  • 10 ounces mushrooms, chopped
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 1/2 cup vegetable broth

Directions

  1. Preheat oven to 350 degrees. Heat oil in a large skillet. Saute celery, leeks, mushrooms, sage and thyme until vegetables are just soft, about 4-5 minutes. Season with salt and pepper. Transfer to a large bowl and toss with cornbread pieces. Add broth and toss gently. Transfer to a casserole dish and bake, covered, about 25-30 minutes until heated through.
http://jeanetteshealthyliving.com/2013/11/gluten-free-dairy-free-thanksgiving-stuffing.html

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Comments

  1. Looks yummy. Cornbread stuffing is a wonderful alternative to bread stuffing

  2. I love the look of this stuffing and the warm fall flavors you used to enhance it, Jeanette! So delicious!

  3. Jeanette, I am not a big fan of stuffing – but yours looks so good! Love the leeks in it!
    And the stuffing muffins – why they are GENIUS!

  4. Lovely stuffing – with all the great Thanksgiving flavors – delicious!
    Mary x

  5. This looks so pretty and sounds so yummy!

    • Thank you! My kids didn’t even know they were eating brussels sprouts – it’s very light and fresh, like coleslaw.

  6. This stuffing looks great Jeanette! My sister-in law and niece have an intolerance to gluten and dairy so this would be a great dish to have for our next holiday gathering. I like the sound of the leeks and celery in here too, and the stuffing muffins are such a wonderful idea!

  7. Gorgeous stuffing recipe! :)

  8. Great stuffing recipe Jeannette! I love the sage and mushrooms.

  9. Lovely gluten free cornbread and herb stuffing, Jeanette! So thoughtful to make it dairy free as well with tasty olive oil. Thank you for sharing, girl. I promise to pin during peak Pinterest hours. Enjoy the rest of your week! xo

  10. I love everything about Thanksgviing, but stuffing is my absolute favorite dish! Love this recipe & I may have to make a batch to being to dinner at my in-laws house :-)

  11. One of my fave things about Thanksgiving :) This sounds great and your photos are just lovely!

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