This Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing is simple and elegant, and will please the pickiest eaters.
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.
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 gluten-free dairy-free herbed Thanksgiving stuffing can be made into Stuffing Muffins.
For more Gluten-Free Dairy-Free Thanksgiving recipes, check out this post.
- 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
- ½ cup vegetable broth
- 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.