Gluten free stuffing recipe with cranberries & butternut squash | #glutenfree #stuffing #recipe #healthy #vegan #food #Thanksgiving #Christmas #cranberries #farberware #farberwarecooking |
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5 from 4 votes

Crunchy Cranberry & Butternut Squash Gluten-Free Stuffing

Crunchy water chestnuts make this gluten-free stuffing recipe the talk of the town! It is full of comforting fall flavors of cranberry and butternut squash and is easily sautéed and baked in a dutch oven for little clean-up! 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American
Keyword: Cranberries, Dairy-Free, Egg Free, Fall, Gluten Free, Holiday, Squash, Stuffing, Winter
Servings: 6
Author: Danielle Fahrenkrug


  • 2 tablespoons avocado oil
  • 1 loaf gluten free bread (regular or vegan) cut into small cubes
  • 2 cups white onion diced
  • 2 stalks celery diced
  • 1 cup butternut squash diced
  • 1 bulb fennel stalk removed and bulb diced
  • 1/2 cup fresh cranberries chopped
  • 1 8 ounce can water chestnuts drained and diced
  • 2 cups vegetable broth
  • 2 tablespoons poultry seasoning
  • 1/2 cup walnuts chopped
  • thyme and sage leaves for garnish


  • Preheat the oven to 350 degrees F. In a dutch oven, heat on medium-high heat the avocado oil, onion, fennel, celery and butternut squash. Cook for 10 minutes or until the vegetables are cooked and the onions are slightly translucent. 
  • Add the vegetable broth, poultry seasoning, cranberries and water chestnuts to the sauteed vegetables. Mix to combined. Turn the stove off then add the gluten-free bread cubes. Mix to combine until the bread is fully coated and moist.
  • Transfer the dutch oven to the oven and place it on a center rack. Bake for 50-60 minutes or until the top is slightly browned. Garnish with more avocado oil and fresh thyme and sage leaves.