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How To: Gluten-Free Stuffing

How To: Gluten-Free Stuffing

Heather Marr

Thanksgiving is right around the corner and with that, of course, comes family celebrations over large, heavy meals. Whether you’re hosting a dinner at your home this season, or attending a friend or family member’s gathering, it’s important to make everyone at the table feel comfortable and included. These days, many people are grappling with food restrictions and/or may have weight loss goals, so it’s nice to have some healthy, lighter options on the table that everyone can enjoy. 

Below is a cleaned up stuffing recipe that is gluten-free (and can also be made vegan by substituting vegetable broth). You can be sure everyone at the table will appreciate this!

Gluten-Free Stuffing


  1. 1 tbsp. olive oil
  2. 1 small onion, diced
  3. 2 celery stalks, diced
  4. 1/2 cup mushrooms, diced
  5. 2 carrots, peeled and diced
  6. 1/4 cup toasted chopped walnuts
  7. 1 head of cauliflower riced in a food processor or ninja
  8. Salt and pepper to taste
  9. 3 tbsp chopped rosemary
  10. 2 tbsp chopped sage
  11. 2 tbsp chopped parsley
  12. 2/3 cup stock (*I use chicken stock, but to make this dish vegan-friendly simply use vegetable broth)


  1. In a large pan, over medium heat, add oil, onion, celery, carrots and mushrooms. Cook approximately 6-7 minutes or until all the vegetables are soft.
  2. Add the cauliflower rice to the pan and sauté approximately 5 minutes, until it is cooked through.
  3. Add the herbs, broth and toasted walnuts and stir well.
  4. Cover pan for approximately 12-15 minutes or until the broth is absorbed.
  5. Enjoy!

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