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.
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!
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.
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.
Add the gluten-free bread cubes and sautee until golden brown. Stir in the sea salt and pepper.
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).
Transfer to a 9×12 casserole dish and bake at 350 F for 20 minutes.
Remove from oven and let cool. Option to top with more fresh herbs if desired.
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!