• Vanessa Bond

Savoury-Sweet Traditional Gluten Free Stuffing Recipe


I've been making this stuffing for years now, even before we were 100% gluten free. ‍‍‍‍‍‍‍‍‍‍ I combined the best of my mother-in-law's recipe (the sage and parsley) with the best of my mom's recipe (adding in fruit and nuts) with my desire to be gluten free. ‍‍‍‍‍‍‍‍‍‍ It's a savoury/sweet twist for Thanksgiving that is always a crowd pleaser in my home and hands-down the best stuffing (I think), in town. ‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍‍ Makes enough for a 12-14 pound turkey (depends on the size of your bread loaf). For a larger turkey, simply increase ingredients. ‍‍‍‍‍‍‍‍‍‍ The beautiful thing about stuffing ... there is no wrong.


  • Make the stuffing the day before and refrigerate over night.

  • Wrap that bird in bacon for extra flavour and to create a crispy skin (my MIL's tip)

  • Save the bones to make a rich bone broth (recipe here). ‍‍‍‍‍‍‍‍‍‍


One loaf of gluten free cinnamon raisin bread (de-thawed) 1 Onion, finely chopped 3 Cloves garlic, finely chopped 2 Stalks celery, finely chopped 1/2 Bunch fresh parsley (flat or curly), finely chopped 2 - 3 Tablespoons ground sage 1/2 cup sunflower seeds (or chopped nuts) Salt and pepper to taste ‍‍‍‍‍‍‍‍‍‍ PREPARATION

1- Cut the cinnamon raisin bread into small cubes (about 1/2" inch or smaller). 2- Saute the onion, garlic and celery in skillet with a little bit of olive oil on medium heat until translucent. 3- Mix the bread with onion mixture in a large bowl. 4- Add the parsley, sage and sunflower seeds, and mix until combined. 5- Salt/pepper to taste. 6- Put stuffing in properly washed turkey (make sure you clean the inside of the bird with vinegar and then dry). 7- When the turkey is fully cooked and set, scoop out stuffing and serve.

TIME SAVING TIP: You can make the stuffing in advance and refrigerate (or freeze) until ready to use.

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