Hearty Thanksgiving stuffing (gluten and dairy-free)


This healthier version of stuffing is a great option for those who worry about indulging in this holiday treat. If you eat this slowly, and until just satisfied, it will be a healthy part of your holiday meal.

Also note: this recipe is flexible: Adapt it to your tastes. Treat it like a blueprint to play around with. For example:

  • Add cinnamon, thyme, cloves, and fresh rosemary
  • Add cooked bacon and/or sausage
  • Use barley and quinoa instead of rice

Play with it until you reach your ultimate turkey stuffing formula!


– 2 tbsp (30 mL) of coconut oil (or grass-fed butter)
– 1 chopped onion
– 4 stalks of celery
– ½ cup (125 mL) chopped dried apricots
– ½ cup (125 mL) chopped dates
– ½ cup (125 mL) chopped cranberries
– ½ cup (125 mL) cooked wild rice or cooked oats (or half and half)
– ½ cup (125 mL) pecans
– ½ cup (125 mL) walnuts
– 2 eggs
– 1-2 cups (250-500 mL) of vegetable, chicken, or beef stock (or more/less if you want it drier/moister)
– Splash of white wine (optional but nice)
– Salt or Herbamare, to taste
– Pepper to taste
– A pinch or two of dried sage

Serving Size

8 servings (or enough stuffing to fill one big turkey)

Preparation Time

45 minutes total (15 min preparation time + 30 min cooking time)


Heat a large heavy-bottomed pot and melt the coconut oil or butter. Add onion and celery and stir occasionally until they get soft and transparent.

Add the chopped cranberries, dates, and apricots. Once it’s all soft, add the cooked rice (or cooked oats, or both), and throw in the eggs along with enough stock (plus a splash of wine) to hold it all together. Let it cook until it gets to a firmer, dryer consistency.

Add seasoning and nuts to finish. Either stuff your bird, or serve alongside.