Unlike my husband (who lives for Thanksgiving turkey) Thanksgiving is ALL about the side dishes for me. But I had yet to create a Thanksgiving stuffing recipe, albeit one that was naturally gluten-free and dairy-free.

Because while Thanksgiving stuffing is about as delicious as it gets, it can be a tough one to fully enjoy (aka eat and still feel good after), especially if you have dietary restrictions or food aversions.

Enter in this Gluten-Free Dairy-Free Thanksgiving Stuffing (that can easily be made vegan!), which is free of most major allergens, as well as loaded with nourishing and delicious ingredients like roasted butternut squash, apples, Brussels sprouts, pecans and bone broth to boot.

These nutrients also work to naturally balance hormones and boost gut health, making this a Thanksgiving stuffing recipe you can feel good about, inside and out. Snag all the details and the recipe below!

HORMONE BALANCING GLUTEN-FREE DAIRY-FREE THANKSGIVING STUFFING INGREDIENTS

+ BUTTERNUT SQUASH

This complex carb is rich in fiber to keep blood sugar levels stable, along with vitamin C, which works to boost progesterone levels.

+ BRUSSELS SPROUTS

Contains DIM, an indole phytonutrient found only in cruciferous veggies that helps your body effectively metabolize estrogen, crucial for optimal menstrual and fertility health.

+ BONE BROTH

Rich in minerals such as calcium, magnesium and potassium essential for fertility, a healthy pregnancy and postpartum healing. It also contains gut-healing compounds like glutamine, glycine, collagen and proline that reduce intestinal inflammation and support your thyroid gland.

+ PECANS

Contains an abundance of disease-fighting phytochemicals, as well as a high fiber content, which has been shown to improve digestion and lower inflammation associated with hormonal imbalances.

+ APPLES

Loaded with quercetin, an antioxidant that reduces inflammation linked to hormone imbalances.

GLUTEN-FREE DAIRY-FREE THANKSGIVING STUFFING RECIPE SWAPS

+ TO MAKE VEGAN

Simply swap the bone broth for vegetable broth and the ghee for avocado oil or a vegan butter substitute.

+ TO MAKE PALEO

Use a paleo bread made from nut flour like this brand.

+ TO MAKE NUT-FREE

Leave out the pecans altogether or try topping with crumbled bits of bacon for an additional crunch.

GLUTEN-FREE DAIRY-FREE THANKSGIVING STUFFING HORMONE HEALTH TIPS

+ USE HIGH-QUALITY GLUTEN-FREE BREAD

While there seems to be no shortage of gluten-free bread available nowadays, finding one without a bunch of processed ingredients can be tricky. This gluten-free sourdough brand is about as good as it gets when it comes both flavor profile and clean ingredients. **Use code SOFRESH to get free shipping on your first order. 

+ PURCHASE UNSWEETENED DRIED CRANBERRIES

Because dried fruit already contains quite a bit of natural sugar, there is absolutely no need to buy them sweetened. I like this brand. 

+ BUY ORGANIC VEGGIES

This ensures you’re not buying produce sprayed with hormone-disrupting pesticides and chemicals, plus they taste better!

MORE GLUTEN-FREE DAIRY-FREE THANKSGIVING RECIPES 

+ HEALTHY MAPLE MOLASSES GLAZED BRUSSELS SPROUTS

+ ROASTED PUMPKIN SALAD WITH MAPLE TAHINI DRESSING

+ VEGAN + GLUTEN-FREE GREEN BEAN CASSEROLE

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Gluten-Free Dairy-Free Thanksgiving Stuffing with Butternut Squash, Brussels Sprouts and Pecans

DF

GF

This gluten-free and dairy-free Thanksgiving stuffing is filled with hearty, nourishing ingredients and SO delicious no one will be able to guess how healthy it is!

PREP TIME:	TOTAL TIME:
00:00 Mins	01:00 Hours

• Author: Lauren Chambers

• Servings: 8-12

• Recipe Type: side dish

• Cuisine: American

Ingredients

• 1 small butternut squash (equivalent of about 3 cups) peeled and cubed
• 1 lb bag of Brussels sprouts (about 2 1/2 cups), halved and ends discarded
• 1 large fuji or honey crisp apple, cored and chopped
• 2 large shallots, peeled and diced
• 4 tbsp avocado oil 
• 4 cloves garlic, minced
• 1 tsp sea salt
• black pepper to taste
• 2 tbsp grass-fed ghee
• 1 small sweet onion, diced
• 1 cup celery, diced
• 10 slices of gluten-free bread (I love this brand and you can use the code SOFRESH to get free shipping on your first order). Make sure to leave bread out for a day to become slightly dry, then cut into cubes.
• 2 cups organic bone broth (or veggie if making vegan)
• 2 tsp sea salt
• black pepper to taste
• 2 tsp fresh rosemary
• 2 tsp fresh thyme
• 1 tsp fresh sage
• 1/2 cup dried, unsweetened cranberries
• 1/2 cup pecans

Instructions

1. Preheat oven to 400 degrees F. Toss the butternut squash, Brussels sprouts, apples, and shallots with the 4 tbsp avocado oil, minced garlic, sea salt and pepper. Roast for 30-40 minutes, until the vegetables are very tender and remove from oven. Set aside and reduce oven heat to 350 F.
2. Heat the 2 tbsp ghee (or vegan butter substitute) in a large stove top pot over medium heat until melted. Add in the onion and celery and cook, stirring often, until translucent, about 5-10 minutes.
3. Add the gluten-free bread cubes and sautee until golden brown. Stir in the sea salt and pepper.
4. Next add the roasted vegetables, bone broth (or veggie if making vegan), cranberries, pecans, and fresh herbs, stirring until well-mixed and the broth has absorbed into the bread (about 5 or so minutes).
5. Transfer to a 9×12 casserole dish and bake at 350 F for 20 minutes.
6. Remove from oven and let cool. Option to top with more fresh herbs if desired.

Notes

Store stuffing in a glass, air-tight container in the fridge for up to 5 days. Makes a great leftover brunch topped with fried eggs!

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