Whether you see stuffing as a Thanksgiving treasure or year-round staple of life, there’s no need to give up the seasoned side dish just because you’re on a gluten-free diet. You can substitute wheat-based bread crumbs with a number of allergen-free alternatives in order to produce a yummy feast, including gluten-free stuff.
Now, the whole family will be able to enjoy! Nowadays, you really can have your stuffing and eat it, too.
The key to gluten-free dressing being delicious is remembering that the bread-based foundation in traditional wheat-filled stuffings is bland enough to let the added spices shine on their own.
Regardless if your preferred substitute is sandwich bread, cornbread, a grain like millet or a pseudocereal like quinoa, opt for a mild version of that kind of product so it won’t overpower the rest of the flavors present in your side dish.
Gluten-Free Stuffing Recipes
Onion, sage, chicken stock and a couple of eggs can transform your favorite gluten-free sandwich bread into a holiday-worthy side dish that’s easy enough to make throughout the year. If you follow the baking instructions, the golden-brown results will be both crisp and moist, giving you the best of both worlds.
Celebrity chef Jamie Oliver is full of amazing ideas and this seasonal recipe is no exception. He uses a food processor to reduce gluten-free bread slices into crumbs and then adds in chunks of parsnips, apples and sausages for a baked side that’s hearty enough to steal the show.
After buttering and toasting each slice of Udi’s bread, you season the crumbly chunks with parsley and sage as well as sautéed onions, fennel and celery. Next, you mix in an eggy broth with one very special ingredient: heavy cream. The rich results are out of this world.
Basil, oregano, thyme, garlic and sweet Italian sausage make this bread-based stuffing a crowd-pleasing dish. If you’re baking for Thanksgiving, don’t worry about using Mediterranean inspiration to celebrate the American harvest. After all, an international blend of cuisine just shows all-around gratitude.
Using a blend of tapioca flour, potato starch, white rice flour and xanthan gum, you can bake your own gluten-free bread from scratch and then turn it into a mouthwatering stuffing that is sure to impress your guests. The dressing part of the recipe calls for conventional mix-ins like onion, celery, garlic and sage, which practically guarantees success.
Using a loaf of Rudi’s gluten-free multigrain bread, you can bake a mushroom stuffing that your dinner party will remember. For this recipe, you combine mushroom broth, fresh cremini mushrooms, wild mushrooms and traditional herbs for a side that’s fun yet classic, the ideal combination of characteristics.
If you want to avoid all animal products, this flavorful vegan pick is just what the doctor ordered.
Ingredients like garlic, thyme, red pepper and leeks season the cubed version of your favorite dairy-free, egg-free bread alongside fun mix-ins such as currants and walnuts. Clearly, this recipe is anything but boring.
Containing directions on how to make a scrumptious double-corn cornbread using gluten-free flour, this stuffing recipe calls for classic staples like dried herbs and sliced celery in addition to the delightful extras of Granny Smith apple chunks and chopped pecans. The end product has a great flavor and texture.
Making use of a Pamela’s Cornbread and Muffin Mix, this stuffing recipe calls for cremini mushrooms, fresh thyme and the guest of honor: mild Italian pork sausage. When you also throw in chicken broth, a whisked egg and some salt and pepper, magic happens. No wonder why Thanksgiving food is the best.
Featuring a day-old batch of homemade skillet cornbread, this droolworthy side houses paprika, nutmeg, sage and thyme in addition to a pound of butternut squash and a generous helping of bacon. With everyone’s favorite strips of meat added right into the dish, how can you go wrong?
Chef Lena Kwak, who developed Cup4Cup–a gluten-free flour blend, knows how to make a mean cornbread stuffing using her signature product as the foundation. In this post, she details how to make a traditional dressing and also how to make a fun Mexican version using cilantro, lime juice, chorizo and cotija. Yum!
With a link to directions for baking a no-sugar-added cornbread that calls for pumpkin puree and pumpkin spice, this stuffing recipe is a fall favorite. The additional flavors of onion, cilantro and dried Italian seasonings complement the cubed cornbread well for a balanced taste that pleases all sorts of hungry palates.
If you want a savory yet sweet dressing that’s free of refined sugars, this is a fantastic recipe. The gluten-free cornbread gets its substance from sorghum flour and its sweetness from light agave nectar, providing a diet-friendly base for your dressing.
Once you season your cubed cornbread with rosemary, thyme, sage and chicken stock, you’re thirty minutes away from crispy goodness.
Complete with the link for a delicious cornbread recipe that’s free of gluten, dairy and eggs, this post outlines how to make an amazing vegan side using cinnamon, maple syrup, sweet onion, curry powder, cranberries and toasted cornbread cubes. Naturally, your PETA-loving friends will be in heaven.
Grain-Based Stuffings that are Bread Free
Despite what bread makers would have you believe, you don’t actually need their baked goods to make a phenomenal stuffing. Just add some chicken bouillon to your water when cooking brown rice and then combine the finished product with a sautéed blend of sweet Italian chicken sausage, onions, celery and cracked pepper.
When you have a tantalizing base of fluffy millet to work with, soggy casseroles need not apply. After cooking your millet in water and setting that pot aside, heat some shallots, mushrooms, garlic and fresh rosemary. Then, throw everything together for a nutrient-dense dish that packs a flavorful punch.
Cooking wild rice with garlic, bay leaf and pan-fried chunks of celery and onion makes a great base for stuffing. Once you add in pecans and dried fruits like cranberries, apricots and raisins, you have a delish side that doesn’t require the use of complicated flour blends or pricey specialty breads.
To make skirlie, a savory Scottish stuffing, you can start by boiling gluten-free steel-cut oats and vegetable broth. Then, add in caramelized shallots that you’ve mixed with garlic, rosemary, thyme and sage. The resulting side has all the right flavors and a chewy texture that we can definitely get behind.
Combine tofu, tamari, chili pepper, garlic, sugar, ginger and carrots with cooked millet for an Asian-inspired stuffing that rocks. Just be sure to read the ingredient labels to verify you’re buying gluten-free tofu and tamari. Whether you bake the mixture in red bell pepper halves or a pan is up to you.
Does stuffing get any easier than throwing wild rice, mushroom broth, sage and sautéed veggies in a slow cooker on low heat for a few hours? We didn’t think so. When you’re pan-frying your mushrooms, onions and celery beforehand, don’t forget to sprinkle on some garlic and thyme for extra flavor.
Cooked with onion, celery, thyme, bay leaf and apple, this quinoa dish has all the tasty flavors of stuffing without any of the grains you want to avoid. Before it’s time to eat, add in pistachios, dried cranberries and lemon juice to take this side to the next level.
Since cauliflower rice is a great paleo-friendly base, this recipe first links to a tutorial on turning the snow-colored veggie into a grain-like offering.
Once you’ve accomplished that feat, you can dive into the stuffing-making steps, which call for coconut oil, garlic, onion and herbs. The tried-and-true combination of ingredients makes this savory vegan side taste like a traditional dressing.
Making use of the grain-like seeds of the pseudocereal buckwheat, you can create a tasty dish of gluten-free stuffing. While your buckwheat is cooking, heat up some ground turkey mixed with adobo seasoning, which contains garlic, oregano, turmeric, pepper and salt.
Once you combine the cooked buckwheat, the spice-infused sausage and a sautéed mix of onion and celery, you’re left with a hearty side that can actually double as an entrée.
Featuring carrots, mushrooms and onions, this low-carb and low-fat recipe calls for dry roasted parsnips in place of bread cubes to create a yummy veggie-packed dish that won’t ruin your diet. Season with garlic, thyme and sage as well as the trusted duo of salt and pepper.
Adding cooked quinoa to roasted sweet potato and apple chunks that you’ve tossed in maple syrup, coconut oil, cinnamon and ginger is a winning formula. We’re salivating just at the thought. For good measure, fold in some fresh thyme and chopped hazelnuts to finish off this vegan dish.
Treating turnip and sweet potato chunks like bread cubes, this veggie-based stuffing calls for sage pork sausage and additional flavors like turmeric, rosemary, oregano and apples. Since the resulting side is packed with taste and nutrients, this is one recipe that doesn’t have to be reserved for special occasions only.
Cooked amaranth, a protein-rich pseudocereal, can be combined with shelled pumpkin seeds to create an amazing base for all sorts of side dishes. With the addition of diced onions, dried apricots, smoked paprika and ground cinnamon, the stuffing mixture tastes especially incredible when scooped into acorn squash halves before being baked.
For this recipe, you add kale to cooked quinoa and then bake the combo with stuffing staples like onion and celery as well as fun extras such as toasted walnuts, dried cranberries and a pinch of cinnamon. Unsurprisingly, the end product tastes like it came straight from paradise.