Caraway Garlic Stuffing

Allergy Friendly + Gluten Free + Vegan


12 servings, or one large serving dish

Prep Time: 

30 minutes

Cook Time: 

5 hours plus overnight drying, including baking bread



This allergy friendly, gluten free side dish is the perfect addition to the table on Thanksgiving, Christmas, or any meal.


For homemade bread (optional, original recipe inspired by Dash)


3 cups + 3 tablespoons Hungry Harry's All Purpose Flour Blend

1 cup warm milk or milk substitute (90° F)

4 tablespoons butter substitute, softened to room temperature

4 large eggs or egg replacer, room temperature, beaten together

3 tablespoons sugar

1¼ teaspoons kosher salt

2 teaspoons instant yeast


For the Stuffing


1 loaf of gluten free bread, store bought or homemade (see above), cut into 2" cubes

3 tablespoons melted coconut oil

1/2 cup chopped white onions

3/4 cup chopped celery

3 1/2 cups turkey, chicken, or vegetable broth

1 egg or egg replacer

1/2 teaspoon dried sage

1/4 teaspoon dried parsley


Special Equipment

If making your own bread, we recommend the Dash Bread Maker.

How To:

1. Begin with the bread. Place the milk, butter, beaten eggs, sugar, and salt into the bread pan fitted with the kneading blade.
2. In a separate bowl, combine the caraway seeds, garlic powder, and All Purpose Flour Blend.
3. Add the flour mixture to the bread pan.
4. Make a little indentation and place the yeast in it. Secure the bread pan in place in the bread maker.
5. Plug in the bread maker. Press the MENU button to select Gluten-Free - number 6, COLOR: Medium,LOAF SIZE: 1.5 lb. Press START/STOP to begin the bread-making process.
6. At 5 and 10 minutes after the kneading blade starts rotating, check and push any ingredients from the corners into towards the paddle so they get mixed in.
7. Do not open after this time.
8. When the cycle is complete, remove the bread pan from the bread maker and transfer the bread to a wire rack to cool completely before slicing.
9. Unplug bread maker.
10. Make the stuffing. Dice the bread into 2-inch cubes and spread onto a sheet tray in one layer. Leave out overnight to dry.
11. When you’re ready to make the stuffing, preheat your oven to 350°F, and spray a 9" x 13" pan with oil.
12. In a saute pan, cook the onions and celery in the coconut oil until soft and translucent, about 5 minutes.
13. In a large bowl, mix the dried bread with the broth - it should be wet, but not soggy. Mix in the remaining ingredients.
14. Transfer to the prepared 9"x13" pan and cover with foil. Bake for 45 minutes.
15. Remove the foil and bake for another 20 minutes so it can brown and crisp. Remove from the oven and allow to rest for 10 - 15 minutes before serving.