Root Vegetable Gluten Free Stuffing
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Savory, sweet, and packed with the flavors of herbs and autumn vegetables, this Root Vegetable Gluten Free Stuffing is the perfect addition to your Thanksgiving table. Apples, raisins, and apple cider come together with a mix of root vegetables, gluten free bread, herbs, and a buttery vegetable broth to bring your holiday stuffing to the next level.
It’s November, which means it’s time to start thinking about what you’ll be serving on your Thanksgiving table. Or at least that’s what I’ll be thinking about, because I want to bring you the best holiday recipes I can over the next few weeks.
FYI, my kitchen smells amazing right now. There’s nothing quite like holiday food to make your house smell like a home.
For my table, this Gluten Free Root Vegetable Stuffing is a sure thing. It’s sweet, savory, and family gathering approved. You can stuff this into a turkey, or serve it on the side for a gluten free or vegetarian holiday side dish. It will complement your holiday table perfectly.
I’d like to start this post by saying Happy Halloween, Everybody!
Even though this is a Thanksgiving recipe.
Oh, the irony.
In Food Blog Land, Halloween is highly anticipated. We get to make sweet recipes, turn everything into the pumpkin-spiced versions, and overall enjoy the best part of the holiday: The food. And now that Halloween is finally coming to an end, it’s time to put down the candy and pick up the Thanksgiving recipe books, starting with my favorite gluten free stuffing.
This post is a little late today, but I have a really good excuse. I was busy having a tea party.
I’m sorry, I know. I got carried away with the holiday. And tea. Because tea is awesome. I digress.
This year, a friend of mine came over in an absolutely beautiful Victorian ball gown that she had sewn herself. It was seriously impressive. I dressed up as the mad hatter from Alice in Wonderland, so it only seemed fitting that a Victorian princess and the mad hatter have a tea party. It was properly mad, fitting for both the characters and the holiday.
Halloween is one of my favorite holidays. Andrew and I even saw Evil Dead the Musical this week as part of our Halloween fun. It was awesome! And I highly recommend it to everyone. Especially if you like bad 1980’s horror movies.
Ok, onward to the Thanksgiving gluten free stuffing recipe!
Now that the day is coming to an end, I will be in full-on Thanksgiving mode, which is only a precursor to Christmas mode (which is the best mode).
To kick off the Thanksgiving season, I’d like to start with gluten free stuffing. I plan on also sharing my dad’s recipe before the holiday, which uses sausage and apples. But this Root Vegetable Gluten Free Stuffing is my all-time favorite, and I’m sure you’ll agree when you try it.
Technically, this is a “dressing”. A “stuffing” is when this is stuffed inside of the turkey, and a “dressing” is when it’s made in a separate dish outside of the bird. Semantics.
I love that it’s full of nutritious vegetables, while at the same time offering the buttery comfort food that you expect on a holiday like Thanksgiving. The sweetness of the apples and raisins combined with the savory herbs and vegetables is really what takes this gluten free stuffing over the top. I just love it!
It’s so good, you’ll definitely need to make extra.
And if you have leftovers, even better!
If you like this recipe, be sure to follow me here on Pinterest!
Gluten Free Root Vegetable Stuffing
For the Bread
- 1 8oz loaf gluten free bread
- 3 large eggs
- 1/2 cup apple cider
- 1 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 4 medium carrots, peeled and chopped into 1/2-inch pieces
- 3 medium parsnips, peeled and chopped into 1/2-inch pieces
- 2 medium granny smith apples, cored and chopped into 1/2-inch pieces (unpeeled)
- 2 large leeks, cleaned and thinly sliced (white and pale green parts only)
- 2 stalks celery
- 1 medium turnip, peeled and chopped into 1/2-inch pieces
- 1 medium white onion, chopped
- 1 large lemon, zest only
- 8 tbsp unsalted butter
- 2 tbsp olive oil, extra virgin
- 1/2 cup vegetable stock
- 1/2 cup raisins
- 2 cloves garlic, minced
- 2 tbsp fresh thyme leaves
- 1 tsp allspice
- 1 tsp kosher salt
- 1 tsp black pepper
- Preheat oven to 375°F. Grease a large baking dish (9"x13") and set aside.
- Melt 2 tbsp butter in a large skillet over medium heat.
- Add olive oil, onions, and garlic. Cook for 2-3 minutes or until onions begin to soften.
- Add leeks, butternut squash, carrots, turnip, parsnips, and celery. Cook until softened, about 5 minutes.
- Stir in salt, pepper, thyme, and allspice. Add apples and lemon zest and cook an additional 2-5 minutes, or until apples soften, stirring frequently. Turn off heat.
- Crack eggs into large mixing bowl and whisk until beaten.
- Cut loaf of bread into 1" cubes and add to mixing bowl, stirring until coated with eggs. Add apple cider and stir until bread is coated.
- Add raisins and bread to vegetable mixture and stir all ingredients together. Transfer to baking dish and top with remaining pieces of butter. Pour vegetable broth evenly over stuffing.
- Cover with greased piece of tinfoil and bake for 40 minutes.
- Uncover and cook an additional 20-25 minutes, or until top is golden brown.
- Remove from oven and allow to cool slightly before serving.
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