This Gluten-Free Dairy-Free Herbed Thanksgiving Stuffing is simple and elegant, and will please the pickiest eaters. If you’re entertaining guests with food allergies or intolerances this holiday season, this stuffing recipe should satisfy all your guests.
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.
Gluten-Free Dairy-Free Thanksgiving Stuffing
- 6 Cups Gluten-Free Dairy-Free Cornbread 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
- 1/2-1 cup vegetable broth Depending on how moist you like your stuffing
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.
Mireya @myhealthyeatinghabits says
Looks yummy. Cornbread stuffing is a wonderful alternative to bread stuffing
Georgia @ The Comfort of Cooking says
I love the look of this stuffing and the warm fall flavors you used to enhance it, Jeanette! So delicious!
shashi @ http://runninsrilankan.com says
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!
Thanks Shashi – I love leeks too – they add such a nice mellow flavor to this stuffing and other dishes.
Lovely stuffing – with all the great Thanksgiving flavors – delicious!
Thanks Mary – hope you have a wonderful Thanksgiving!
The Café Sucre Farine says
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.
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!
Sommer @ ASpicyPerspective says
Gorgeous stuffing recipe! 🙂
Alyssa (Everyday Maven) says
Great stuffing recipe Jeannette! I love the sage and mushrooms.
Thanks Alyssa – I love sage in stuffing, it adds a nice warmth to it.
Stacy | Wicked Good Kitchen says
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
EA-The Spicy RD says
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 🙂
Patricia @ Grab a Plate says
One of my fave things about Thanksgiving 🙂 This sounds great and your photos are just lovely!
Thanks Patricia – I think stuffing is everyone’s favorite.
Michelle P. says
This is the first Thanksgiving my little sister is on a gluten and dairy free diet… So, I was very excited to come across your recipe on Pinterest!
Do you have any suggestions for a substitute for the mushrooms? My sister is not a big mushroom fan. I am not used to experimenting with recipes, so I would love your recommendation.
You could just leave the mushrooms out.
A Vegan guest brought this the Thanksgiving dinner. I have had to go Gluten free due to wheat sensitivity. I love stuffing on Thanksgiving and have missed being able to eat it. This was a perfect solution. It may become a tradition recipe in future Thanksgiving dinners. Thank you for sharing.
If I were to just make muffins instead of cassarole how long would I cook for and can they be frozen?
I would try baking them at 350 degrees for 20-25 minutes. They should freeze fine.
Can one make this ahead of time and then freeze it? If so, would you bake it before or after freezing? Then how should it be heated up on Thanksgiving?
I haven’t tried freezing stuffing, but I’ve read that stuffing generally can be frozen. I would freeze it before baking. Then defrost thoroughly before baking it. You might want to add more broth if it appears dry. Cover and bake for 30-40 minutes until hot.
I haven’t tried this recipe yet but am very excited to have come across it. I have the Gluten-Free Dairy-Free Cornbread in the oven as we speak. Thank you for the recipes!
I hope you enjoy this recipe!