This gluten free stuffing is packed with nutrient-dense vegetables—roasted butternut squash, sautéed brussels sprouts, celery and onion—tossed with tart dried cranberries and toasted pecans. It’s hearty enough to serve as a main but light and flavorful as a side. Naturally tangy with a hint of sweetness, this recipe is paleo and Whole30 friendly and can easily be made vegan by omitting the sausage.
Bring this gluten free stuffing to Thanksgiving and you’ll be treated like royalty all night
I showed up late to the Thanksgiving party, but with a big pan of this gluten free stuffing I was immediately forgiven. It’s one of those dishes that disappears fast—colorful, aromatic and satisfying.
Between life changes and big plans, I’ve been juggling a lot lately, but I’ve kept testing recipes and this one stood out. It’s nourishing, simple to prepare and versatile enough to accompany almost any main dish.
- We’ve started trying to grow our family—huge and exciting news after years of talking about it.
- We’re also researching neighborhoods; we’d love a little land and a fixer-upper we can make our own.
- I’m rebranding The Movement Menu and have been working with an incredible designer on a fresh look for the site.
- Travel planning has been on my mind—dream destinations include Japan and Spain, plus some closer-to-home trips.
- Freelance recipe development, photography and brand partnerships have kept me busy and inspired.
It’s been a whirlwind, and I’m doing my best to keep new recipes coming. This gluten free stuffing was well worth the wait.
A gluten free stuffing without bread? Yes—delicious and satisfying
This version avoids traditional bread and instead relies on roasted butternut squash for body and natural sweetness. I avoided sweet potatoes because they can make the dish too heavy; butternut gives a pleasant, light texture while still being filling.
I wanted a one-pan-friendly recipe so you can keep prep and cleanup minimal. After roasting the squash, the rest comes together quickly in a large skillet. If you like one-pan meals, this will be a favorite.
A gluten free stuffing recipe that stands out
Pecans and dried cranberries add warmth, crunch and bright acidity that lift the savory vegetables and sausage. The dish works well with the suggested ingredients, but it’s easy to adapt: swap walnuts for pecans, try dried cherries in place of cranberries, or use your preferred vegetables while keeping butternut squash and brussels sprouts as the base for texture and flavor contrast.
Making it vegan is simple: omit the pork sausage and either increase the vegetables or add a plant-based sausage alternative. Season generously and finish with fresh parsley for brightness.
This stuffing is versatile enough to enjoy year-round, not just at holiday meals. It pairs beautifully with roasted poultry, pork, or a simple protein for a weeknight dinner. Save the recipe and add it to your regular rotation—you’ll be glad you did.
More recipes you may like:
Whole30 Brussels Sprout Slaw
Roasted Butternut Squash Salad with Kale
Keto Shepherds Pie
Gluten Free Stuffing Recipe
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Ingredients
- 2 small or 1 large butternut squash peeled and cut into ½” cubes, about 4.5–5 cups
- 1 tablespoon avocado oil
- ½ teaspoon sea salt
- 2 tablespoons avocado oil
- 1 ½ cups brussels sprouts chopped
- 1 small onion diced
- 4 celery stalks chopped
- 1 pound pork sausage no sugar added (omit for vegan)
- 2 small apples or 1 large apple
- ½ teaspoon cinnamon
- 1 teaspoon sea salt
- ½ teaspoon dried rosemary
- ¼ teaspoon nutmeg
- ½ teaspoon garlic powder
- ⅔ cup dried cranberries no sugar added
- ½ cup pecans
- sea salt to taste
- black pepper to taste
- fresh parsley for garnish
Instructions
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Preheat oven to 425°F and position a rack in the middle. Line one or two baking sheets with parchment paper.
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Toss butternut squash cubes with 1 tablespoon avocado oil and ½ tsp sea salt. Spread in a single layer on the baking sheet(s).
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Roast at 425°F for 30–40 minutes, stirring occasionally, until the squash is tender and lightly browned.
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While the squash roasts, heat a large (10–12″) skillet over medium-high and add 2 tablespoons avocado oil. Sauté brussels sprouts for 8–12 minutes until fork-tender, then add onion and celery and cook 4–5 minutes until soft.
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Add pork sausage, breaking it into small pieces, and cook until lightly browned. Reduce heat to medium-low.
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Stir in diced apples, cinnamon, additional sea salt, rosemary, nutmeg and garlic powder. Cook 2–3 minutes, then remove from heat.
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Lower oven temperature to 350°F. Fold the roasted butternut squash into the skillet mixture, then add dried cranberries and pecans and toss gently.
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Transfer to an ovenproof dish if needed and bake at 350°F for about 20 minutes until the mixture is set and warmed through. Watch carefully so nuts don’t over-toast.
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Taste and adjust sea salt and black pepper as needed. Garnish with fresh parsley and serve warm.
Notes
- To make this recipe vegan, omit the pork sausage and add extra vegetables, a plant-based sausage, or a can of drained chickpeas for protein.
Nutrition