Pumpkin stuffing is a delicious spin on the classic Thanksgiving dish and is made with simple ingredients like celery, apple, butternut squash and spices. Perfect for all of your gluten and dairy free guests this holiday season!
Thanksgiving is my favorite holiday! I really love how much gratitude is in the air and how the food brings everyone together. I’ve always loved helping my mom with the different Thanksgiving dishes and making these mini pumpkin cheesecakes for dessert that the whole family loves.
This recipe for gluten and dairy free pumpkin stuffing is one I know everyone will love whether they follow a gluten or dairy free diet or not!
For the bread I used Simple Mills Artisan Bread Mix and added pumpkin puree to the batter before baking. This bread mix is made with just six simple ingredients and is gluten free with 5 grams of protein per serving.
If you follow me on Instagram then you know I’m a huge fan of then you know I am a huge Simple Mills fan! All of their products are made with nothing artificial ever, are easy to make and taste delicious.
Their pumpkin bread and muffin mix would have to be my favorite product but adding pumpkin puree to this artisan bread mix is one of my favorite tricks because it makes the best savory pumpkin bread!
Ingredients for Pumpkin Stuffing
- Simple Mills Almond Flour Artisan Bread Mix
- Pumpkin Puree
- Butternut squash (fresh or frozen)
- Apple
- Celery
- Shallot
- Grass-fed Butter (substitute ghee to make this recipe dairy-free)
- Rosemary
- Thyme
- Sage
Tips for Making Pumpkin Stuffing
You can make this stuffing the day you need it or a couple days in advance. Making the bread a couple days in advance gives it time to dry out on its own– that’s key for stuffing!
The first thing you want to do in order to make this stuffing is make the bread according to the package directions for a loaf. Here is where I stir in the pumpkin puree and bake it. Out will come the best savory pumpkin bread you’ve ever had!
Apple and butternut squash are two more non-traditional stuffing ingredients, but add a subtle sweetness that complements the flavors of the savory spices perfectly.
Frozen butternut squash works perfectly in this recipe. Grab it from the frozen section of your grocery store, reheat it according to the package directions and simply sauté it for a few minutes with the rest of the veggies and apple for this stuffing.
How to Make this Pumpkin Stuffing Dairy Free
You’ll notice I used butter to sauté the veggies, which is not dairy free. Use ghee (clarified butter) instead to make this stuffing recipe dairy free and equally as delicious!
Pumpkin Stuffing {gluten free + dairy free}
Ingredients
- 1 package Simple Mills Artisan Bread Mix
- 2 cups vegetable broth
- 1/2 cup pumpkin puree
- 1/2 cup butternut squash cubed and roasted or frozen and reheated
- 2 stalks celery diced
- 1 shallot diced
- 1 medium-sized apple diced (I like using honey crisp)
- 4 tbsp grass-fed butter
- salt and pepper to taste
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- 1/2 tsp dried sage
Instructions
- Prepare Simple Mills Artisan Bread mix according to package instructions for a loaf. Stir 1/3 cup pumpkin puree into the batter and bake.
- Leave the bread out overnight to dry out or preheat oven to 300 degrees. Cut the loaf of bread into small 1-inch cubes, spread out on a baking sheet, and bake 50-60 minutes or until completely dried out.
- When the bread is dried out, grease a 2 quart (or 8×8″) baking dish and preheat oven to 375 degrees F.
- Heat butter in a sauté pan over medium heat. Add celery, shallot and apple and sauté 7-10 minutes, until fragrant and very tender. During the last two minutes add the butternut squash to get tender and mix with the flavors. Sprinkle with fresh herbs, salt, and pepper.
- Add dried artisan bread cubes to a large bowl. Pour broth over bread, working carefully not to smash the bread. Then stir in sautéed veggie mixture.
- Gently pour mixture out into your prepared pan so that it’s evenly distributed in the dish.
- Bake 375 degrees for about 60 minutes. Bread will darken a bit and it should look as if all of the liquid has been absorbed.
- Garnish with extra herbs and enjoy! Store in the fridge for 3-4 days and reheat in the oven or microwave as necessary.
Fall In Love With These Pumpkin Recipes Too
- Pumpkin Snickerdoodle Cookies
- Pumpkin Chicken Casserole
- Pumpkin Turkey Chili
- Mini Pumpkin Cheesecake with a Pumpkin Butter Swirl
Pin this recipe for later!
