Stuffing lovers rejoice! This gluten-free stuffing recipe with macadamia nuts, tart cherries, and fresh herbs is a delicious side dish for your Thanksgiving table, holiday meal, or any time of the year your stuffing craving hits! The recipe is vegetarian and dairy-free. I also share a low FODMAP and a vegan option in the recipe notes.
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Not gonna lie. Stuffing is my all-time favorite Thanksgiving dinner side dish. I love turkey. I love mashed potatoes. I love pecan pie. But I really, REALLY love stuffing. So much that I could probably make it my main meal. Sadly, I don’t make it often enough, so I’m vowing to make this delicious gluten-free stuffing year-round. Who’s with me???
Inspiration for the best gluten-free stuffing
I created this classic stuffing recipe with a tropical twist several years ago after an anniversary trip to Maui with Mr. Spicy. So naturally, we gorged ourselves on macadamia nuts. And, when I got home, pre-Thanksgiving, I decided macadamia nuts and tart cherries would be the perfect addition to my homemade gluten-free stuffing recipe. Trust me. I think this combination is going to tantalize your taste buds too!
Ingredients & Ingredient Swaps
See the recipe card at the bottom of the post for the ingredient measurements and complete instructions.
- Vegan Butter. I like Earth Balance Organic vegan buttery spread. You can also use regular butter, olive oil, or turkey drippings if you don’t want a vegetarian version.
- Onion (omit for low FODMAP version). You can add chopped carrots or chopped celery for extra flavor and texture.
- Macadamia Nuts. So delicious, plus I love the satisfying crunch of nuts in my stuffing! Swap with pecans, walnuts, hazelnuts, pine nuts, or other nuts of your choice.
- Gluten-Free Stuffing Mix. I used Aleia’s Plain Stuffing Mix. I’ve also made this gluten-free stuffing recipe with gluten-free toasted bread cubes. Or, you can use stale bread, cut it into cubes, and dried on a baking sheet overnight. Of course, if you’re not following a gluten-free diet, use regular bread. Note: A few gluten-free bread brands include Schar, Canyon Bakehouse, and Cook’s Sourdough.
- Dried Tart Cherries. I love the sweetness the tart cherries add to this gluten-free stuffing. Feel free to omit them or swap them with currants or dried cranberries.
- Fresh Herbs. I used rosemary and thyme, but any blend of herbs, including sage and fresh parsley, is delicious. If you don’t have fresh herbs, use smaller amounts of dried herbs or poultry seasoning.
- Vegetable Broth. I used Imagine Vegetarian “No Chicken” Broth. You can also use regular chicken broth or chicken stock if you don’t want a vegetarian version.
- Salt and Pepper. Add to taste if needed. I used a little black pepper but didn’t add salt, as my stuffing mixture and vegetable broth were already lightly salted.
How to Make This Easy Gluten-Free Stuffing
- Melt butter in a microwave-safe dish.
- Heat a large skillet over medium heat. Add a tablespoon of melted butter and chopped onions and saute for 1 minute to soften. Next, add the chopped macadamia nuts to the skillet and toast, constantly stirring, for 2 minutes.
- Remove the skillet from heat and stir in the stuffing mix, tart cherries, and herbs.
- Add the broth and stir well to combine the gluten-free bread stuffing mixture. Taste and add salt, pepper, and additional herbs if needed.
- Spread the stuffing mixture in a single layer in the cast iron pan. Cover with aluminum foil and bake at 350 F for 20-25 minutes. If you like your stuffing crispy on top, remove the foil after 15 minutes and bake an additional 5-10 minutes or until golden brown. Note: If you don’t have an oven-safe skillet, add the stuffing to a prepared baking dish with cooking spray and bake per the above instructions.
- Serve immediately. Or, go ahead and store it in an airtight container in the refrigerator for up to three days. Note: You may need to add additional vegetable broth before reheating if you prefer a moister stuffing.
Easy Gluten-Free Stuffing Recipe with Tart Cherries & Macadamia Nuts
Ingredients
- 5 tablespoons vegan butter, i.e. Earth Balance
- 1 small onion
- 2/3 cup macadamia nuts
- 10 ounces plain gluten-free stuffing mix, or toasted/dry gluten-free bread cubes
- 1/2 cup dried tart cherries
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 2 cups vegetable broth
- Salt and black pepper to taste
Instructions
- Preheat oven to 350 F.
- Prep ingredients: Melt butter in a microwave safe dish. Finely chop onion. Chop macadamia nuts. Chop rosemary.
- Heat a large skillet over medium heat. Add a tablespoon of melted butter and chopped onions and saute for 1 minute to soften. Next, add the chopped macadamia nuts to the skillet and toast, constantly stirring, for 2 minutes.
- Remove the skillet from heat and stir in the stuffing mix, tart cherries, and herbs.
- Add the broth and stir well to combine the gluten-free bread stuffing mixture. Taste and add salt, pepper, and additional herbs if needed.
- Spread the stuffing mixture in a single layer in the cast iron pan. Cover with aluminum foil and bake at 350 F for 20-25 minutes. If you like your stuffing crispy on top, remove the foil after 15 minutes and bake an additional 5-10 minutes or until golden brown. Note: If you don't have an oven-safe skillet, add the stuffing to a prepared baking dish with cooking spray and bake per the above instructions.
- Serve immediately. Or, go ahead and store it in an airtight container in the refrigerator for up to three days. Note: You may need to add additional vegetable broth before reheating if you prefer a moister stuffing.
Notes
- Omit onion.
- Use a low FODMAP broth like FODY vegetable soup base or Gourmend chicken broth.
- Dried tart cherries are untested but likely high FODMAP. Since they are in small amounts per serving, you may enjoy them. Or, feel free to omit.
- Use a vegan, gluten-free bread in place of Aleia’s stuffing mix (it contains egg whites).
- Vegan butter–> Use regular butter, olive oil, or turkey drippings.
- Onion–> Use chopped carrots or celery.
- Macadamia nuts–> Use any nuts, especially pecans, walnuts, hazelnuts, or pine nuts.
- Stuffing mix–> Use gluten-free bread cubed and dried or toasted. Or, use regular bread if not on a gluten-free diet.
- Dried tart cherries–> Use currants or dried cranberries.
- Fresh herbs–>Use any combination of fresh herbs, including sage and parsley. Or, use smaller amounts of dried herbs or poultry seasoning.
- Vegetable broth–> Use chicken broth if you don’t need a vegetarian version.
Nutrition
More healthy & delicious gluten-free holiday recipes!
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