You may not like steamed Brussels sprouts, others may not eat meat, and not everyone wants canned congealed cranberry on the side, but most can agree that stuffing is the best part of Thanksgiving dinner!

Many stuffing-loving folks who are have Celiac disease or gluten sensitivities miss out on this tasty pairing at family dinner parties since stuffing is commonly made using wheat products. Now everyone can enjoy this beloved side dish with our simple guide to homemade gluten-free stuffing!

Glorious Gluten-Free Stuffing

Start by grabbing two loaves of gluten-free bread like Udi’s or O’Doughs from your local Kardish!

Choose the broth:
Vegetable broth
Chicken broth  
Beef broth 
Water can be substituted if broth is not available

Choose the add-ins:
¼ - ½ cup chopped nuts or seeds (such as chestnuts, walnuts, and sunflower)
¼ cup dried fruit (such as apricots, raisins and dates)
1 Tbsp citrus zest (lemon, orange)  

1 peeled, chopped apple 
½ cup sauteed mushrooms

Required ingredients:
1/3 cup coconut oil
3 celery stalks, finely chopped
2 onions, finely chopped
3 garlic cloves, minced
2 Tbsp dried sage leaves
½ cup fresh parsley, chopped

The How To:

If bread is frozen leave the loaves on the counter to thaw. Lay thawed slices on a baking tray and bake at 325F until toasted and lighlty brown. Cut bread into small cubes and place in large bowl. Set aside.
 

Melt coconut oil in large frying pan over medium heat. Add celery and onions. Stir often, until soft, 8 to 10 minutes. Stir in garlic and sage. Cook for 2 minutes, then stir in parsley along with any additional add-ins.

Lightly pack stuffing in casserole dish and moisten with about 1/4 to 1/2 cup (60 to 125 mL) broth or water. Cover with foil and bake in 375 F (190 C) oven for 20 minutes. Uncover and continue baking until crispy on top, 10 more minutes.

Recipe adapted from Lemon, Pine Nut, and Bread Stuffing by Alive Magazine