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  • Writer's pictureYummy Sprout

Grandma's Stuffing is now Gluten-Free!

Updated: Mar 10, 2018

It's November and thanksgiving is coming up fast.  Something I am so thankful for is all of the recipes that have been passed to me by loved ones. This is my Grandmother's traditional stuffing. She has made it ever since I can remember. She taught me how to make it when I was young and I fine-tuned it a bit then transitioned it to an allergy-friendly version a few years ago. The result? Fantastic.  Still my favorite after all these years. 

Grandma's Stuffing Re-mix


Gluten-Free Bread (about one medium loaf)

1 cup Milk - I use flax milk or almond milk + 2 cup Vegetable or Chicken Stock (as much as is needed to cover bread)

3 eggs (or for egg-free use flax eggs)

2 Tbsp Sage, dried or finely chopped fresh

1/2- 1 small Yellow Onion, finely diced 

4-5 stalks Celery, finely diced

1 tbsp Earth Balance or Butter or Ghee

1/4 cup dried Cranberries

1/4 cup chopped Pecans (or sunflower seeds)

1 tsp Sea Salt

1/4 tsp Black Pepper

Cube bread and let it dry out for about 5 hrs (or overnight). Soak the bread in milk and stock for at least an hour or two (I usually do this in the fridge). Preheat the oven to 350 degrees (f). Sauté the onion and the celery in earth balance or butter on medium heat until translucent (about 6-7 minutes) then add the sautéd mixture into the milky bread. Beat the eggs with the sage, salt & pepper.  This may seem like a lot of sage but trust me it makes the recipe. Stir the egg mixture into the bread mixture. Fold in the cranberries and pecans. Pour the mixture into a glass or ceramic baking dish and bake in the oven for about 40 mins to an hour.  The stuffing will be very moist but should no longer be liquidy in the center when it is finished. Feel free to add your own twist and mix-ins.  Sunflower seeds would be great for a nut-free version. Sometimes I add roasted brussel sprouts!

Happy Thanksgiving,

Tara & the Yummy Sprout Team

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