Heather Strang | The Best Gluten & Dairy-Free Crockpot Stuffing
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15 Dec / The Best Gluten & Dairy-Free Crockpot Stuffing


I created this delish stuffing for Thanksgiving. Make it for Christmas dinner or for a cold day in January. Either way you can’t go wrong – it is SO good!

  • 4 cups cubed gluten-free bread (I used Energy Tapioca)
  • 1/2 cup non-dairy butter (1 stick)
  • 1 large onion, chopped
  • 6-8 stalks cups celery, chopped
  • 2 tablespoons sage
  • 1 tablespoon thyme
  • 2 cage-fed eggs, beaten
  • 1 teaspoon salt, or to taste
  • 1 T garlic salt
  • 1 cup gluten-free chicken broth

Preheat oven to 200 degrees. Place bread crumbs on a baking sheet. Bake in oven for 5-10 minutes or until light brown. Mix onion, celery, sage, thyme, eggs, salt and broth in crockpot. Add in toasted bread crumbs. Stir together. Heat on high for 3 hours. Serves 4.

Happy Eating!
xoHeather :)

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9 Comments
  • Grace

    Thanks! I never thought to make it in the crock pot. I wonder if you could use cornbread along with the bread crumbs…. my daughter (that eats wheat, dairy and sugar free) loves cornbread.

    Thanks for posting this.

  • HStrang

    I'm sure the cornbread would work. Let me know how it turns out.
    And the crockpot makes it amazing.

    Thanks so much for reading!

    Happy Eating,
    xoHeather :)

  • Barb

    I tried this recipe on Christmas Day. I just have wheat issues, not gluten, so I used Kamut bread. I didn't use as much celery (my wonderful husband has convinced my daughter that celery pieces are alien's toenails….) I am happy to report that everyone has some. Most thought it was better than the dressing made from white bread cooked in the turkey!! Thanks so much for this recipe….it's a keeper!
    Barb

  • Anonymous

    This isn't dairy free.

  • baker

    This was a great recipe, I added 3 granny smiths ( with skins on) and some hot sausage, to it, it was wonderful, big hit with everyone and I am the only with food allergies.

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