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.