How to Make: Gluten Free Stuffing

At a time where everyone is putting off their “new life” for New Year’s, are you determined to start feeling better today? It’s hard enough to make lifestyle and dietary changes as it is—but having to “give up” all of your holiday favorites can really stress you out! The good news is, when it comes to food, you can make this journey exciting by trying a few altered versions of your old favorites. You may just find that you like them even better than you did before.

Below is a gluten-free rendition of a classic stuffing recipe Doc Derek views as a holiday staple. His mom has been making it this particular way since he was young. With it, he is still able to have a little piece of home during the holidays, while still maintaining a healthy way of enjoying food.

Don’t put extra pressure on the New Year. Enjoy your holidays, and start your journey simultaneously by making some small alterations to your current regime. Check out Doc Derek’s 30-Day Recharge Diet, and let us help you Revive Your Health!

Gluten Free Stuffing

Inspired by Wendy Lawrence


  • 2 loaves of gluten free bread (a couple brands that Doc Derek recommends are New Cascadia Traditional and Canyon Bakehouse)

  • 4 stalks finely chopped celery

  • 2 large onions

  • 8 white mushrooms

  • 2 tsp salt- adjust as needed to taste

  • 1 tsp pepper - adjust as needed to taste

  • 2-3 tbsps McCormick’s poultry seasoning - adjust as needed to taste

  • 4 Tbsps butter or ghee (3 to sauté vegetables and mushrooms and 1 Tbsp to grease the pan)

  • 1 cup chicken broth - amount may change depending on how moist you like your stuffing.


Preheat the oven to 375.

Chop the celery, onions and mushrooms and sauté in butter.  Cook until onions are translucent and celery is soft. Add 1 tbsp of the poultry seasoning.

Use 1 tbsp of butter to grease the roasting pan or glass baking dish.

Cube the loaves of bread and put in a large roasting pan or glass pyrex pan.

Mix in the cooked celery, onions and mushrooms.

Add the remaining poultry seasoning, salt and pepper and mix well.

Begin to slowly add chicken broth while mixing the bread around until it reaches the desired moistness. *Remember you can always add more liquid later during cooking, it’s harder to take it away.

Once well-mixed, bake at 375 for 45 minutes.  Remove once top is crispy and stuffing has reached desired level of moisture.