Homemade gluten free dairy free stuffing is the perfect addition to holiday meals. It is an allergy friendly stuffing recipe as it is top 8 allergens free, gluten, dairy, egg free and our recipe has a vegan option. This is the perfect family Thanksgiving, Christmas, pot luck or other gathering side dish.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Substitutions
- Variations /Adaptations
- Equipment to Make Gluten Free Dairy Free Stuffing
- Storage and Reheating Instructions
- Storage
- Top Tip
- What To Serve With
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Latest Posts
- 💬 Comments
Why We Like This Recipe
We love this gluten free stuffing recipe as we serve it to everyone we have over. It works well for those on allergen or lifestyle restricted diets or those without restrictions. This side dish is better than a boxed stuffing mix and is perfect to use up all the end pieces of our gluten free bread loaves.
Ingredients
- Bread Cubes, dried or toasted
- Onions
- Garlic
- Celery
- Olive Oil
- Fresh Sage
- Fresh Rosemary
- Fresh Oregano
- Fresh Thyme
- Fresh Marjoram
- Salt
- Pepper
- Pumpkin Seeds (pepitas)
- Chicken Stock
See recipe card for quantities.
The Ingredient Low Down
Bread Cubes, dried or toasted
We use Little Northern Bakehouse bread. The way this bread firms up this dish is perfect and haven’t tried it with other breads. Other gluten free breads may cause the stuffing to be soggier.
We don’t like our allergy friendly stuffing soggy so we find that cubing the bread and then toasting the cubes under the broiler on low for 1-2 mins until just starting to brown helps to keep the stuffing cubes intact. Toasting the bread will help to stop it from making a soggy stuffing or dressing.
Onions, Garlic, Celery
We use the fresh varieties as they produce the best flavour. We do not recommend substituting them for onion powder or garlic powder. They add a lot of texture to the dish. If looking to make this dish without onions and garlic please refer to our substitutions section.
Olive Oil
We prefer olive oil but a neutral oil like canola or avocado can be used. Avoid vegetable oil as many brands contain soybean oil. Though soybean oil is highly processed there are some people who can still react to it.
Fresh Sage, Rosemary, Oregano, Thyme, Marjoram
We have a small indoor fresh herb garden in our kitchen in this gluten free egg free stuffing recipe. Fresh herbs we grow provide the least amount of cross contact for us personally. It is not always feasible or time permitting to grow herbs indoors. Fresh herbs are expensive so if dried herbs are substituted that is okay. The only adjustment needed is to reduce the amounts used.
Typically when using fresh herbs it is 3 times the amount of dried herbs used. The measurements are 1 Tablespoon = 3 teaspoons, so if the recipe calls for 1 tablespoon only add 1 teaspoon of the dried herbs.
We have converted it here for easier maths for those who need the info quickly.
The dried herb amounts needed are:
- 2 tsps Dried Sage
- 2 tsps Dried Rosemary
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- ½ teaspoon Dried Marjoram
We hope this helps.
Salt and Pepper
Ensure they are not manufactured or packaged in a factory that has shared lines and equipment with allergens. Always contact the manufacturer to double check as may contain statements that are not mandatory in North America. We are seeing more and more salt and pepper containers with warnings that they are packaged in plants on shared equipment with wheat, milk, and eggs.
Pumpkin Seeds (pepitas)
These are the little green squash seeds from inside the white shells we typically roast at Halloween. They can be purchased shelled and are considered seeds and not nuts. Check with the manufacturer to ensure there isn’t a cross contact risk in the processing factory. They can sometimes be packaged in the same factories as nuts, so always check with the companies.
Chicken Stock
It can be switched to vegetable stock for a vegan side dish. Turkey stock is also a great option, especially if serving this stuffing with a holiday roasted turkey.
We make our own chicken stock from the bones after making a few roast chickens for dinner. The stock is frozen in 4 cup containers that make it easy to use. The leftovers from three 4 cup containers will go into the liquid for our gravy or what we boil the potatoes in before mashing them.
Store bought stock is okay, as long as it is free from the top 8 allergens and gluten and wheat free. We have found that the Costco brand is safe for us but not all the other brands are.
Instructions/ Directions and Tips
1- Preheat the oven to 400F.
2- Oil a 9 by 13 inch casserole dish with a bit of olive oil or neutral oil.
3- In a large bowl mix the finely chopped fresh herbs (sage, rosemary, oregano, thyme, and marjoram), salt and pepper with the dried bread cubes. Set aside.
4- In a large fry pan, heat the olive oil over medium heat.
5- Add in the finely diced onions, celery, and minced garlic. Stirring often, cook until the ingredients are translucent, about 10 minutes.
6- Mix the cooked onions, celery, and garlic into the large bowl of dried bread cubes.
7- Sprinkle the pumpkin seeds/pepitas into the mix in the large bowl.
8- Slowly pour in ½ of the chicken stock and mix well. Then pour in the second half while carefully mixing to make sure to get all the dried bits coated with chicken stock.
9- Spoon the stuffing into the casserole dish and even it out.
10- Place in the oven and cook for 15 mins. Remove the dish from the oven. Stir the mix in the casserole dish. Return the dish to the oven. Cook for another 15 mins.
11- Check that the allergy friendly stuffing tops aren’t starting to get too brown or burnt. If they are browning, cover the dish with aluminium foil. Let cook for another 15-25 mins or until the stuffing is an internal temperature of 165F and not soggy in the middle.
Hint: Cube the bread the night before and leave it out to dry out. The celery, onion, and garlic can be minced and finely diced at this time too and stored in a container together to save time on the day of cooking.
Substitutions
- Onion Free - Many people who cannot have onions can tolerate the green parts of leeks and green onions or scallions. Check with your medical team if this is suitable for you but if you want to have the flavour but not the ingredient it may be an option.
- Celery Free - If celery is not an option for you there is an herb in the same family that may be suitable called lovage, lovage, or maggikraut. It has a salty and celery taste. Check with your doctor to see if it is safe for you. It is really commonly grown in Europe. Maggi sauce is not safe as it contains wheat as well as possibly other allergens.
- Vegan - To make this gluten free egg free stuffing vegan, replace the chicken stock with vegetable stock and ensure the bread used is vegan.
Variations /Adaptations
- Spicy - instead of plain olive oil use chili oil to fry the onions, garlic, and celery in. A bit of chopped up fresh chilli peppers can be added to this mix and fried up as well.
- Deluxe - When cooking the onions add diced mushrooms to the veggies being cooked in the frying pan.
- Sausage - add gluten free and top 8 allergen free sausage meat cut from the casing and fry it up before the celery, onions, and garlic. Once the ground sausage meat is fully cooked, drain most of the fat off, except a bit. USe this leftover fat in the pan with the meat to help cook the celery, onion, and garlic. Omit the olive oil. Fry the aromatic veggies with the cooked meat and add them all to the bread cubes as per the recipe where the onions would normally be added.
Equipment to Make Gluten Free Dairy Free Stuffing
To make this gluten free stuffing recipe you will need a large bowl or two. Ours weren’t big enough so we had to mix the bread crumbs in the two largest bowls in the house.
at least one knife and cutting board to cut the celery, onions, garlic, herbes, and bread cubes.
Measuring cups and spoons are always handy to measure out ingredients.
To cook the allergy friendly stuffing in the oven a 9x13 inch casserole dish will be needed.
A large fry pan to soften the veggies is a must. And something to stir them with so a few utensils for mixing and cooking. Aluminium foil is always handy in case the top starts to brown.
Storage and Reheating Instructions
Storage
-Fridge
To store the gluten free stuffing in the fridge there are two ways to prep the dish. The first is to wrap the casserole dish with plastic wrap and store in the fridge. The second way to store is to move the stuffing to a sealing container and place in the fridge.
-Freezer
The allergy friendly stuffing doesn’t freeze well. We do not recommend freezing it as when it thaws and reheats it gets really squishy.
Reheating
-Oven
This method is the best method for reheating the whole gluten free egg free stuffing dish or large amounts of stuffing.
Remove the casserole dish from the fridge and let the chill come off the glass casserole dish.
Preheat the oven to 350F. Place the casserole dish in the oven and allow it to cook covered with aluminium foil for 15-20 mins. Check that the middle is heated through. If not stir and allow all the stuffing to heat up. Remove the foil and let the top crips up slightly for 5-10 minutes.
-Stove Top
This is the best method for reheating one or two portions of gluten free dairy free stuffing.
In a frying pan with deep sides the stuffing can be reheated to crisp up the bread slightly. Add a tiny bit of water to a part of the pan that is free from stuffing. You don’t want the water in the stuffing or it will get mushy. Cover the pan with a well fitting lid and let it steam slightly for 4-5 minutes. Remove the lid and continue cooking the stuffing allowing the bread to crisp a bit over medium heat.
The gluten free dairy free stuffing will be done when it is heated through evenly and the bread stuffing is not soggy.
- Microwave
If you follow a lot of our recipes we never recommend reheating by microwave. We find the food doesn’t stay hot enough or heat through evenly. For best results use the stove top or oven methods. This method is best used for 1-2 portions only.
On a microwave safe plate place 1 or 2 portions of allergy friendly stuffing. Heat it in the microwave for 1 minute and stir the stuffing. Continue to reheat the stuffing for another 40 seconds. Check that it has all heated through. If not, stir and cook for another 25 seconds and re-check.
Top Tip
This gluten free dairy free stuffing is intended as a side dish and cooked separately from the turkey. Cooking the stuffing in the turkey can result in improperly heated stuffing which can lead to poor food safety and increase illness risk.
What To Serve With
This gluten free egg free stuffing recipe is the perfect Thanksgiving or Christmas recipe. It is what to bring to a holiday gathering or family potluck. We usually serve it with our gluten free roast chickens, mashed potatoes, and carrots with thyme. Of course it is perfect with a whack of gravy on it.
The allergy friendly stuffing is the perfect holiday side dish that can go with a pork roast, lamb roast, rosemary lemon roast chicken, and so much more.
Other Recipes You May Enjoy
Rosemary and Lemon Roast Chicken
📖 Recipe
Equipment
- Large bowls
- Knife and Cutting Boards
- Measuring cups and spoons
- 9x13 inch Casserole Dish
- Large Fry Pan
- Utensils for Mixing and Cooking
Ingredients
- 12 C Bread Cubes dried or toasted
- 2 Tbsps Fresh Sage finely chopped
- 2 Tbsps Fresh Rosemary stems removed and finely chopped
- 1 tablespoon Fresh Oregano stems removed and finely chopped
- 1 tablespoon Fresh Thyme stems removed and finely chopped
- 1 ½ teaspoon Fresh Marjoram stems removed and finely chopped
- 1 teaspoon Salt
- ½ teaspoon Ground Pepper
- 2 Tbsps Olive Oil plus extra to wipe the casserole dish
- 3 C Onions finely diced
- 7 cloves Garlic minced
- 2 ⅔ C Celery finely diced
- ¼ C Pumpkin Seeds (the green pepitas) chopped
- 2 ½ C Chicken Stock or Turkey Stock
Instructions
- Preheat the oven to 400F.
- Oil a 9 by 13 inch casserole dish with a bit of olive oil or neutral oil.
- In a large bowl mix the finely chopped fresh herbs (sage, rosemary, oregano, thyme, and marjoram), salt and pepper with the dried bread cubes. Set aside.
- In a large fry pan, heat the olive oil over medium heat.
- Add in the finely diced onions, celery, and minced garlic. Stirring often, cook until the ingredients are translucent, about 10 minutes.
- Mix the cooked onions, celery, and garlic into the large bowl of dried bread cubes.
- Sprinkle the pumpkin seeds/pepitas into the mix in the large bowl.
- Slowly pour in ½ of the chicken stock and mix well. Then pour in the second half while carefully mixing to make sure to get all the dried bits coated with chicken stock.
- Spoon the stuffing into the casserole dish and even it out.
- Place in the oven and cook for 15 mins. Remove the dish from the oven. Stir the mix in the casserole dish. Return the dish to the oven. Cook for another 15 mins.
- Check that the stuffing tops aren’t starting to get too brown or burnt. If they are browning, cover the dish with aluminium foil. Let cook for another 15-25 mins or until the stuffing is an internal temperature of 165F and not soggy in the middle.
Notes
To make this vegan, replace the chicken stock with vegetable stock and ensure the bread used is vegan. This stuffing is intended as a side dish and cooked separately from the turkey. Cooking the stuffing in the turkey can result in improperly heated stuffing which can lead to poor food safety and increase illness risk. We use Little Northern Bakehouse Bread to make the stuffing for our family gatherings. We don’t like our stuffing soggy so we find that cubing the bread and then toasting the cubes under the broiler on low for 1-2 mins until just starting to brown helps to keep the stuffing cubes intact. Toasting the bread will help to stop it from making a soggy stuffing or dressing. The bread should be left out to dry at least overnight once cubed. If using dried herbs reduce the amount by ⅓ so if the recipe calls for 1 tablespoon of fresh herbs only use 1 teaspoon of dried herbs. (1 Tablespoon = 3 teaspoons)
Covering the dish for the last half to third of cooking will help keep the top cubes from burning.
Nutrition
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Do not cook the stuffing in the turkey or chicken. It is intended to be cooked on its own.
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Comments
No Comments