Stuffing with Brussels Sprouts, Butternut Squash & Apples (gluten free)

Is your Thanksgiving menu set already? I've noticed that everyone's Pinterest boards are brimming over with yummy recipes lately, as we prepare gathering and having people in.

We have made this stuffing recipe the past several years and it's hands-down our favorite thing on the plate (ok other than the mashed potatoes) so I wanted to share it with you, too!


I mean, something with brussels sprouts, butternut squash, & apples, AND it's gluten free?

Are you jumping up and down? No? Well, you should be...

Because yes...even the kids love it.

Our family isn't 100% gluten free, by any means. But when I have the choice between one or the other, I often choose to go the GF route.

So, when I found this amazing recipe with some of our favorite veggies, I had to try it! It's SO worth the extra time!!

(heat oven to 400 degrees)

Toss the butternut squash (I bought it precut at Costco), brussels sprouts, apples, and shallots in 2 Tablespoons oil and season well with salt and pepper. Roast until vegetables are very tender (I like my brussels sprouts a bit singed & blackened along the edges). Remove from oven.

(reduce oven to 350 degrees)

Heat one Tablespoon of oil in a large pot.

Sauté  the onion and celery for 5-8 minutes, until translucent.

Add the bread cubes with the veggies in the oil and allow them to get golden brown. Add a dash of salt and pepper.

Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings.

Stir the mix till the broth has almost entirely absorbed in the toasted bread.

Transfer to a baking sheet and bake at 350 for about 20 minutes.

Enjoy! I for one, am never using Stove Top again!

recipe originally found on Food 52


  • 1 lb Brussels sprouts

  • 1 lb Butternut squash

  • 1 cup Celery

  • 1/3 cup Cranberries, dried

  • 1 Gala apple, medium

  • 1 cup Onion

  • 2 tsp Rosemary, fresh

  • 1 tsp Sage, fresh

  • 2 Shallots

  • 1 tsp Thyme, fresh

  • 1 1/2 cups Vegetable broth

  • 1 teaspoon sea salt and pepper

  • 3 tbsp Olive oil

  • 1/3 cup Pecans or walnuts (if desired)

  • 10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.

Do you have any favorite recipes for Thanksgiving?!

I'd LOVE for you to share them in the comments!!

Take Joy,