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A casserole dish with dairy free stuffing and wooden spoons to scoop it out.

Dairy Free Stuffing

This dairy free stuffing makes the perfect addition to any Thanksgiving menu!

Course Side Dish
Cuisine American
Keyword dairy free stuffing
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 244 kcal
Author Dairy Free for Baby

Ingredients

  • 20 ounces stale bread, cubed (about 1 ½ loaves of French bread, or 12 cups)
  • ¾ cup dairy-free butter (i.e. Country Crock plant butter; 1 ½ sticks)
  • 1 large sweet onion, diced (or 2 small)
  • 4 ribs celery, diced
  • 3 garlic cloves, minced
  • 3 tablespoons fresh chopped sage
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup fresh chopped parsley
  • 2 ½ cups chicken broth (or vegetable broth for vegan version)

Instructions

  1. Preheat the oven to 350 degrees F. Grease a 9x13 casserole dish and set aside for now.
  2. Add the stale bread cubes to a large mixing bowl and set aside for now. (See notes if bread is not yet stale).
  3. In a skillet or sauté pan, melt the butter over medium-low heat. Add the onion, celery, and garlic, and cook for about 7-8 minutes, until tender.
  4. Add the fresh sage, salt, and pepper to the pan. Stir well and cook for another minute, then remove from heat.
  5. Pour the mixture from the skillet into the bowl with the bread cubes. Add the parsley and toss everything together. Slowly add the chicken broth (about ½ cup at a time), stirring the mixture frequently to ensure even distribution of all the ingredients.
  6. Pour the stuffing mixture into the 9x13 casserole dish. Cover with foil. Bake at 350 degrees F for 25 minutes covered, then remove the foil and cook for another 15-20 minutes uncovered (until the mixture is slightly crisp on top but the filling is still a bit moist), for a total cooking time of 40-45 minutes.

Recipe Notes

  • If your bread is not slightly stale, toast the cubed bread in the oven at 350 degrees F for about 8-12 minutes to dry it out. Then proceed with the recipe as described above.
  • Note that *fresh* sage is used in this recipe. You can substitute this with equivalent amounts of fresh rosemary or fresh thyme based on your flavor preferences. If you do not have any fresh herbs, do not substitute dried herbs at a 1-1 ratio or it will overpower the dish. For example, if you are substituting dried sage for fresh sage, use only 2-3 teaspoons.
  • This recipe makes approximately 8-12 servings, depending on the size of the serving. The nutrition analysis below is based on 12 servings.

 

Nutrition analysis (approximate per serving): 244 calories, 12 g fat, 5.5 g saturated fat, 650 mg sodium, 28 g carbohydrate, 1.5 g fiber, 4 g sugar, 0 g added sugar, 6 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 11%, Potassium: 3%