Dairy-Free Bread Stuffing

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 11/15/22
Dairy free basic stuffing

The Spruce Eats / Katarina Zunic
Prep: 10 mins
Cook: 50 mins
Total: 60 mins
Servings: 10 servings
Yield: 1 casserole
Nutrition Facts (per serving)
96 Calories
6g Fat
7g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 10
Amount per serving
Calories 96
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 6%
Cholesterol 38mg 13%
Sodium 324mg 14%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 3g
Vitamin C 2mg 12%
Calcium 36mg 3%
Iron 1mg 4%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Stuffing is a ubiquitous dish on the Thanksgiving and Christmas holiday table, but it's also a simple and comforting side any time of year. However, most recipes include butter, making this side dish off limits to those who need to eat dairy free. Luckily, stuffing is easy to make without using butter. This recipe substitutes olive oil and soy margarine, keeping that traditional flavor while making it safe for those who eliminate dairy from their diet.

Others can also feel good about eating this stuffing since it is made with whole grain bread, and chances are the kids will enjoy it too as the recipe is kept simple, calling for onions, celery, and herbs. The directions are for baking in a casserole dish, but the stuffing can be placed inside the turkey and cooked if you so choose.

Stuffing is the perfect pairing with turkey, but it is also delicious alongside braised chicken, glazed pork tenderloin, and a grilled leg of lamb. This stuffing can also be a part of a vegetarian meal including roasted autumn squash and sweet potato casserole.

Ingredients

  • 2 loaves whole-grain bread, dried, cut into 1-inch cubes

  • 2 tablespoons olive oil

  • 1 1/2 cups finely chopped onion

  • 3 stalks celery, finely chopped

  • 1 clove garlic, finely chopped

  • 2 large eggs, lightly beaten

  • 2 cups turkey broth, or chicken or vegetable broth

  • 1 1/2 teaspoons rubbed sage

  • 1 teaspoon dried thyme

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons dairy-free soy margarine, cut into small pieces

Steps to Make It

  1. Gather the ingredients.

    Ingredients for dairy free basic stuffing
    The Spruce Eats / Katarina Zunic

  2. Preheat the oven to 325 F. Lightly oil a 9 x 13-inch casserole dish or two shallow gratin dishes.

    Lightly oil dish
    The Spruce Eats / Katarina Zunic

  3. Place the cubed bread in a medium-sized mixing bowl and set aside.

    Place cubed bread in bowl
    The Spruce Eats / Katarina Zunic 

  4. In a heavy-bottomed skillet over medium heat, heat the olive oil; add the onion, celery, and garlic, and cook, stirring frequently, until the onion is translucent and fragrant. Remove from the heat.

    Shallots
    The Spruce Eats / Katarina Zunic

  5. Mix the eggs, broth, and seasonings into the bread cubes until the mixture is moist, adding additional broth or water if necessary.

    Add eggs to bread
    The Spruce Eats / Katarina Zunic

  6. Add the onion mixture, stirring until the vegetables are evenly distributed.

    Add onion mixture
    The Spruce Eats / Katarina Zunic

  7. Press the mixture into the prepared baking dish. Dot the top with the pieces of soy margarine.

    Press mixture into dish
    The Spruce Eats / Katarina Zunic

  8. Cover with foil and bake for 20 minutes. Remove the foil and bake for 30 to 40 minutes more, or until the stuffing is browned on top.

    Foil on dish
    The Spruce Eats / Katarina Zunic

  9. Serve warm and enjoy.

    Serve warm
    The Spruce Eats / Katarina Zunic