Gluten-Free & Dairy-Free Thanksgiving Stuffing

With Fall right around the corner, I wanted to start sharing my favorite gluten-free & dairy-free recipes that are a staple at my holiday dinners, starting with my gluten-free & dairy-free stuffing.  When I decided to start eating sans gluten and dairy, I found it very difficult to find recipes that made the food I loved during the holidays.  I found gluten-free recipes that had dairy or vise versa, so I decided to experiment and make my own. I used recipes that I had made in the past and altered the ingredients to fit my new diet.  I was hesitant that my family wouldn’t approve of the modified dishes (and the last thing I wanted was to ruin Thanksgiving), but they seem to enjoy most of the dishes I make (except the mashed potatoes…they are not a fan of my version. I’ll post my recipe for those at a later date, but my husband and sister want butter-filled mashed potatoes for the holidays, which I can understand).  Regardless, my stuffing recipe has been a huge hit!

Shopping List

  • 30 oz. loaf of Udi’s Gluten Free Whole Grain Bread (I get mine at Costco)
  • 2 cups chopped celery
  • 1/2 cup fresh chopped parsley
  • 4 beaten eggs
  • 1 quart turkey or chicken broth
  • 2 sticks of Earth Balance buttery sticks (gluten, dairy, & soy free)
  • Salt, pepper, and garlic salt (optional) to taste
  • 1 cup diced onion (optional, I leave it out of mine because I don’t like onion, but it does add flavor if you like)

Instructions

  • Cut up the entire Udis loaf like croutons approximately 3/4″ thick
  • Preheat oven to 375° and bake bread cubes in a single layer on a baking sheet for 10-12 minutes (until lightly toasted brown)
  • Once completely cooled, remove bread cubes from baking sheet and place in large bowl

To save on time, I usually do the first 3 steps a day or two before Thanksgiving and just store the toasted bread cubes in the pantry with the lid on. This saves me from doing the extra cooking on Thanksgiving, but it is just as easy to do it the day of as well.

  • Mix the bread cubes, celery, parsley, and melted butter in the large bowl
  • Bring the turkey or chicken broth to a boil in a sauce pan and start adding (1 cup at a time) to the mix; let sit for 5-10 minutes after every cup until it starts sticking together (you may not need the entire quart, but you want enough that it is moist and sticky)
  • Add the beaten eggs and mix well
  • Spread into a baking dish and bake at 350° for 45 minutes
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