Amazing Allergy-Friendly Thanksgiving Stuffing (gluten free, grain free, dairy free, egg free)
November 17, 2019
I’m just gonna put it out there that I make the best Thanksgiving dressing (stuffing) I’ve ever had. It’s a cornbread dressing and man it’s good. But as we’ve added more and more diet restrictions to various members of our family, I’ve been trying to find a way to get all that same comfort and flavor, in a way that won’t make half of us completely sick by day’s end.
This vegetable-based dressing accomplishes just that. By using a couple different cooking techniques and flavoring certain parts of the dish separately, it maintains texture and gives all the flavor you’re looking for on Thanksgiving. It’s also very easily made vegan simply by leaving out the Italian sausage.
Allergy-Friendly Thanksgiving Dressing
Equipment
- Shun 8in Chef's Knife
Ingredients
To Roast
- 1 head cauliflower diced
- 1 white sweet potato diced
- 1 apple peeled, cored, diced
- 2 tbsp olive oil
- 1 tsp ground allspice
- 2 tsp ground cinnamon
- 1 tbsp garlic powder
- 1/4 tsp ground nutmeg
- 2 tsp salt
- 1 tsp black pepper
- 1-2 tbsp nutritional yeast
- 1/4 cup almond flour
For Sauteeing
- 1/4 cup olive oil
- 4 links Italian sausage optional
- 2 stalks celery chopped
- 4 button mushrooms chopped
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 yellow onion diced
- 1 tbsp fresh sage leaves only, chopped
- 1 tbsp fresh rosemary leaves only, chopped
- 1 tbsp fresh oregano leaves only, chopped
- 1 tbsp fresh thyme leaves only, chopped
- 2 tbsp fresh parsley leaves only, chopped
- 1 pinch nutmeg
- 2 tsp salt
- 1 tsp black pepper
Instructions
Roast
- Preheat the oven to 400 degrees and place a roasting pan inside to heat up while you prep the ingredients.
- Combine all the roasting ingredients together in a large bowl and toss to coat evenly. Add to the heated roasting pan in the oven and roast for 15-20 minutes, gently tossing halfway through to cook evenly on all sides.
Saute
- Preheat a frying pan on the stove on medium heat. Once heated, add the olive oil and Italian sausage. Cover to cook through, remove lid, turn and finish cooking. Set aside.
- Add the parsley, sage, rosemary, thyme, and oregano to the oil in the pan and fry for 30-45 seconds. Add all the remaining ingredients and saute on mediume heat until al dente.
- Slice the sausages into pieces about 1/4 in thick. Add to the pan in the oven to roast with the cauliflower, sweet potato and apple for the final 5 minutes or so.
Finish
- Put the roasted vegetables and the sauteed vegetables together in a mixing bowl and gently toss together. Transfer to your serving dish and enjoy.
MORE THANKSGIVING FAVORITES:
Thanksgiving dressing
The Perfect Roasted Turkey
Pumpkin Cheesecake
Cranberry Sauce Worth Serving
Roasted Sweet Potatoes
What do you think?
Previous Post
Next Post
all the latest
interior define
We designed the Charly line of sofas, chairs, and ottomans with perfect proportions for comfort — with wide arms, a loungey depth, and stylish and practical lumbar pillows. Available in 70 kid-friendly, pet-friendly fabrics, this line was created with families in mind.
Collaborations
learn more
next
Semihandmade
Our wood grain Shaker cabinet fronts were designed for busy, high-traffic homes like ours. Clad with durable textured thermofoils, this line is compatible with Sektion, Akurum, Godmorgon, and Besta cabinets from IKEA. It's the perfect, practical way to add the warmth of wood to all the rooms of your home.
Collaborations
learn more
next
Loloi
We have teamed up with Loloi to create a line of rugs that are as affordable as they are beautiful. This collection houses a great mix of traditional and modern rugs, in cottage-y colorways, as well as vintage-inspired beauties that you’ll want to roll out in every room.
Collaborations
learn more
next
STUGA
We partnered with Stuga on a line of hardwood floors — The Ingrid is really livable, and the color is very neutral. It doesn’t lean warm or cool, it’s that just right in-between. We have really loved putting it everywhere in our house. It’s the best jumping-off point for design, no matter your interior style. In addition to being beautiful, Ingrid is really durable — we have three kids, and we always have a home construction project going on. Ingrid stands up to it all.
Collaborations
learn more
next
SHop all
What We're Right Now
What We're Right Now
Looking for our favorite things? A place to shop our home room by room, or just catch up on what Julia's wearing / loving right now? Browse the CLJ shop.
Loving
Portfolio
Design
Befores, afters, mood boards, plans, failures, wins. We’ve done a lot of projects, and they’re all here.
BROWSE BY CATEGORY
let's break this thing up
We have a long-standing relationship with DIY, and love rolling our sleeves up and making it happen.
Projects
Even when you don’t want to rip down a wall, you can make that space in your home better. Right now.
read more
read more
read more
02
01
03
looking for inspiration?
Last week, Chris and I had the incredible opportunity to travel to London for work. We were invited by Williams Sonoma and William Morris and Co to preview their newest collaboration and the inspiration behind it. It was my first time in London and although it was a quick trip, they brought us all over […]
SEARCH THE BLOG
We've been doing this since 2009 and we've posted a whopping 24145+ blog posts and counting. You might need a little help searching, huh?
looking for something?
find stuff like:
Can We Send You Our Love Letter?
Another way for us to stay in touch! Joining our weekly newsletter gives you access to exclusive content, never-before-seen photos, your questions answered, and our favorite DIYs. Sign up below!
Follow Along on Instagram
Welcome to our online community where we've posted home, DIY, style, renovations, and family since '09. Renovating our #cljmoderncottage in Idaho and headed for new adventures in Raleigh, NC. #cljfam #cljtransformations
@chrislovesjulia
Links
Get Around
Make yourself right at home
Portfolio
Design
Casual Friday
Projects
Lifestyle
Gift Guides
All Posts
Shop
This recipe is great! I made it yesterday for Thanksgiving with a friend who was diagnosed with an autoimmune disorder & needs to watch what she eats, and everyone went back for seconds. The vegetable prep definitely takes forever if you don’t have amazing knife skillz, but we just put on a fun playlist and spent an hour chopping and chatting and it became part of the fun.
Made this for thanksgiving. I subbed the Italian sausage for Field Roast Apple sage vegan sausage and it was delish!!!! Even my picky kids loved it!
Made this tonight! It was savory and delicious.
Looks great! How well does it hold up if you make ahead of time and just warm up before serving? Any advice? Thanks for the recipe!
It works ok, but does lose a little of the texture. Best way to warm it up is laid out in a thin layer on a preheated baking sheet under the broiler, just for the texture, but either way the flavor is still dynamite.
Oh, I loved stuffing when I could eat unrestrictedly! I made something last year that was great – hope I saved the recipe somewhere because I am looking forward to those flavors again. I can’t comfortably eat nightshades or mushrooms so this particular recipe is out for me (nor grains nor legumes woohoo!) but I am pretty creative in the kitchen so it works out.
Who else in the fam besides Julia is showing signs of food intolerances? None of my beeswax really, just it’s the first I’ve noticed y’all mention it.
Our oldest daughter :(
We do not have dietary restrictions in the family but this looks delicious! I will give it a test run before our big Christmas dinner. Have you shared your cornbreaded stuffing recipe before? Cooking for 20, the breading helps the budget stay under control ????
It’s linked in the post above! :)
Mmmm! I’ll make this with Gardein spicy Italian sausage slices for a true vegan dish! It seems like more of a hash or a sauté to me than stuffing, but will be a great complement to vegan Friendsgiving regardless. Thanks, Chris!
As someone who can’t regular stuffing, to me this tastes just like it!
Sounds amazing! I have celiac so finding a good GF stuffing has been challenging! I could see our whole family enjoying this!
Do you think the almond flour can be subbed for another grain free flour like tapioca or coconut?
Coconut flour is a great sub here!
Any sub for the almond flour? I can everything in it except that :(. I’m excited!!!!!
Corn, wheat, soy and most nuts (not pecans) are out ????
It can be subbed for coconut flour or be left out!
This looks yummy!! But a word of caution….as a parent of a child with life threatening nut and peanut allergies, labeling this recipe as allergy friendly is misleading. Of course I’d read the ingredients fully before I let my child eat it, but most people don’t understand the nuance and dangers of food allergies. Someone could bring this to a dinner and describe it as allergy safe and cause a deadly allergic reaction. Of course most allergy parents and children are very careful, but just wanted to advise!!
Sorry to hear your child has such a life threatening allergy. If they can have coconut, coconut flour is a great substitute or you can leave it out!
Thank you. Now that he’s almost 6 we’ve learned to navigate it. People mean so well, but frequently they’ve shown up with something they believed was safe (and honestly meant well), but it was dangerous for him. Some of the allergy friendly packaging is very misleading because it is actually not legally regulated. I try to give quick pointers when I can because people really don’t fully understand deadly food allergies. And even as an allergy mom, I don’t feel comfortable navigating anyone else but my own child’s. So I totally u defat and people not fully getting it.
I think it’s actually ok to be called a dressing/stuffing. Traditionally I think people want to see bread in it but so many people have food preferences/restrictions (me included bc I’m allergic to anything with rising yeast) that this is a great option for us!! Going to try it for Friendsgiving next weekend!
Wow this looks Delicious!!! I’m making this!
But it’s not stuffing/dressing, Chris.
It’s just not.
What should it be called? And why not dressing?
Needs a new name. Roasted Vegetables and Sausage. Plain and simple.
It’s beautiful and I’m sure a delicious side dish to any meal, but it’s not dressing.
I think the spirit of the recipe is stuffing for those that can’t eat stuffing. And as someone who can’t, I can assure others in the same boat–this tastes JUST like the real thing. It’s like…is cauliflower pizza really pizza? (When it’s your only option–it is and it’s delicious!)
Sounds wonderful but you need to give it a different name. I know you created this dressing to be a side dish for Thanksgiving, but add more links of sausage in the mix or use as a side for a roasted chicken and I’d be happy eating this as a dinner at any time of the year!
It’s so good! I had mine for dinner and breakfast!
Looks delicious any tips for making or prepping parts of the recipe in advance?
The part that takes the longest is the prep, so if you cut everything up ahead of time that would make it a lot easier come the Thanksgiving rush.