Gluten Free, Dairy Free Stuffing

Today’s post is a quickie, but hopefully one you will find super useful! If you get the HEAL Newsletter, you already know the Friendsmas story, and how the gluten free, dairy free stuffing came to be, so I won’t repeat myself.

This is the stuffing recipe that my family makes and also the one we make for our annual Friendmas get together.

Two things to note:

  • Some people think it’s odd that we add meat to it.  I understand – stuffing is a particular thing, and each family has their own way of doing it.  What I will say is that even people who are used to their own stuffings, find this one delicious.
  • Getting the right sausage is key for flavour – with a plain sausage, you will need to add extra seasoning.  We always use honey garlic sausage.  We’re lucky enough to get it locally from my boyfriend’s best friend’s farm, Stonaleen Farms. We buy it at a place called Carson’s, but I can’t find their website unfortunately. Any local butcher should have a good quality one

Prep Time:

15 mins

Cook Time:

20 mins

Total Time:

35 mins




  • 2 tbsp grapeseed oil (or other heat safe oil)
  • 1lb sausage meat (I used honey garlic pork sausage and removed the casing)
  • 1 cup chopped celery
  • ½ cup chopped onion
  • 1 packge pre-chopped crimini mushrooms
  • 1 small loaf of frozen gluten free, dairy free bread (I used Udi's)
  • 1 tsp salt
  • ½ tsp poultry seasoning
  • ½ tsp pepper


  1. Heat oil in pan over medium heat
  2. Add onion, mushrooms and sausage meat to pan, and fry until onion is translucent and meat is browned
  3. Meanwhile, pulse frozen bread (no need to thaw it) in food processor until in chunky bread crumbs
  4. Add in remaining ingredients to the pan, except for the bread and cook for another 2 minutes
  5. Remove everything from pan and place in bowl
  6. Mix in the breadcrumbs in the bowl
  7. It is now ready to stuff into the turkey
  8. This makes enough for a 12-14lb turkey

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