Oh stuffing, glorious stuffing. I cannot express how much I love stuffing, and THIS stuffing sent my love to a whole new level. When I first moved out of my parents house (over 5 years ago), I figured out very quickly that living on my own meant I could do whatever I wanted.
So of course the first “adult” decision I made was that eating an entire box of stuffing for dinner was an acceptable thing to do. It was amazing, but I quickly learned after that why we probably shouldn’t eat an entire box of stuffing for dinner. Talk about a stomach ache!
As you can imagine, when I first found out I had a gluten allergy, I immediately thought of the beautiful stuffing that I wouldn’t get to have any more. Throw in a dairy allergy and I thought there was no chance.
Well it turns out after a year of going gluten free and dairy free, I had learned a LOT about substitutions. I use “Earth Balance vegan buttery sticks” for a butter substitute, and for the bread I use a dense gluten free bread like “Canyon Bakehouse.”
I also have a mild egg allergy so I use a flax egg as a binder instead of a real egg. Most gluten free bread is NOT egg free, but I allow it for special occasions like this stuffing for the holidays. If you don’t have an egg allergy, then feel free to use a real egg instead of the flax egg.
This stuffing is by far my favorite gluten free and dairy free recipe I have converted so far. It’s seriously the best stuffing I’ve ever had! Even better than the boxed stuffing I used to binge eat when I first moved out.
I host Christmas Eve at our house now for about 25-30 people and I feed this stuffing to all of the gluten lovers invited. They would have never guessed it was gluten free and dairy free which is a huge success in my mind!
Over the next couple of weeks I will be sharing some of my gluten free and dairy free holiday favorites for you all to enjoy as well as this stuffing recipe.
Do you all have any holiday recipes that you have modified to meet your allergy needs or do you have a holiday favorite that you miss? I would love to hear about it and I hope you all enjoy this gluten free and dairy free stuffing as much as my family does!
- 3/4 large loaf of gluten free bread (or about 13 cups of dry bread cubes)*
- 1 cup celery, chopped
- 1 cup onion, diced
- 1 1/2 cups (3 sticks) vegan butter ( I use “Earth Balance Soy Free Vegan Buttery Sticks”
- 1 1/2 cups low sodium vegetable broth
- 1 tbs flaxseed meal and 3 tbs warm water (or 1 egg)
- 2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp sage
- 1/4 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Preheat your oven to 350°F
- If your gluten free bread is frozen, thaw it the night before in the fridge or microwave the bread the day of to thaw.
- Cut the loaf of gluten free bread into about 1 1/2″ cubes, place in a large bowl and set aside.*
- In a large pan, saute celery and onions in the butter for about 10-15 minutes.
- If not using a real egg, in a small bowl, combine the flaxseed meal and warm water and set aside for about 5 minutes to thicken.
- Pour the sauteed celery, onion, and butter mixture over the bread cubes and stir with a rubber spatula to combine.
- Add the vegetable broth, flaxseed mixture (or egg), and seasonings to the bread cubes and stir.
- Spread the stuffing in a 9×13 greased pan and bake for 30-35 minutes or until golden brown.
- This recipe requires a more dense bread like “Canyon Bakehouse”. If you use a soft bread it will likely be too mushy for this recipe. You can also toast your bread or leave it out to dry out for a couple of days if you aren’t sure it will be the right texture.