Dairy Free And Gluten Free Stuffing Recipe

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This is my Grandma’s stuffing recipe (Jill’s Mom). It is one of my favorite Thanksgiving recipes! It has been in our family for years and is a family favorite! -Tawra

I have hesitated to include our stuffing recipe because it is one of those recipes where it is hard to give exact measurements. You can adjust any of these ingredients to suit your taste and if you want, you can add different things to the dish.

For example, you can replace some of the gluten free bread with gluten free cornbread or you can add mushrooms, celery, apples, or giblets and many other things according to your own taste. This is one of those recipes that looks complicated but is really easy once you make it.

For a drier stuffing, use less liquid and for a moister dressing, add more dairy free butter. Butter doesn’t evaporate and won’t make your dressing “soggy” instead of moist the way liquid will. You can also add a little milk if the stuffing seems too dry.

When you bake stuffing inside a turkey or if you cook it in a covered pan, it won’t dry out so keep this in mind when testing for moistness.

If you want your stuffing to be fluffier, beat the eggs in the recipe before adding.

Here is the basic dairy free and gluten free stuffing recipe:


810 cups dried gluten free bread, cubed or torn (You can use anything including hot dog buns, dinner rolls)
1/21 lb. pork sausage
1/21 onion (or onion powder to taste)
3 eggs, slightly beaten
1 1/2 cups broth*
1 chicken bouillon cube
1/41/2 cup dairy free butter, butter or margarine
3 heaping tsp. ground sage
salt and pepper
1 small bag or box of seasoned gluten free croutons or homemade gluten free croutons


Cube and tear gluten free bread. Place in a very large mixing bowl and let it sit out overnight if not dry enough. Fry sausage and onion. I don’t like celery in my dressing but if you do you can add it at this time. Drain and add to the bowl of bread. Pour broth into a large measuring cup. Add dairy free butter and bouillon cube and heat in the microwave to melt butter and bouillon cubes. Pour this mixture and eggs over bread. Add sage, salt, pepper and onion powder if not using onions and croutons. Using your hands, mush it all together until well mixed. Place in a well greased casserole dish or pan. Cover. Bake at 350° for 30-45 minutes.

If you like your stuffing soft on the inside with a crispy crust, just remove the cover for the last 15 minutes. If your dressing seems too dry, add a little flax milk for more moisture.

*For broth, I simmer the neck and giblets in a pan of water for an hour or two as soon as I take them out of the turkey. Then I use this water and some broth from my turkey, which has been cooking, to make my 1 1/2 cups.

If you are baking your stuffing in the turkey and can’t tell if it is done, just test with a meat thermometer and it should be 165°.