Potato Stuffing Recipe (Gluten-Free, Dairy Free)

 

Mashed Potato Stuffing Casserole (Gluten-Free, Dairy-Free) in a cast iron skillet on the counterGet the quintessential flavors of the holiday season baked into one savory dish with this gluten-free and dairy-free Potato Stuffing, made into an easy cast-iron baked casserole that's perfect for serving during holiday season. This recipe is rich, flavorful, and accommodating to dietary preferences. 

The gluten-free sourdough adds a delightful tang compared to a non-sourdough bread. Unlike other gluten-free breads, this bread from Bread SRSLY holds its shape and bouncy texture throughout the cooking process, ensuring the same delicious result. 

I like to bake my casseroles in a cast-iron pan to maximize the crispy edges, but feel free to use whatever casserole dish you have on hand! Want to sweeten up the holiday spread this year? Try using sweet potatoes for a delicious twist.

 

Recipe created by Micah Siva // @noshwithmicah

Gluten-Free, Dairy-Free, Vegetarian

Serves: 8 

NUTRITIONAL INFORMATION: 

Per Serving:

Calories: 260 kcal
Fat: 8.8 g
Protein: 5.0 g
Carbohydrates: 41.2 g
Fiber: 3.5 g


INGREDIENTS

  • 2 large russet potatoes, peeled
  • 4 tbsp olive oil
  • 1 cup chopped celery
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 2 cloves garlic
  • 1 tsp sage
  • 1 tsp thyme
  • ½ tsp smoked paprika
  • 2 cups Bread SRSLY Gluten-Free Sourdough XL Pullman Loaf, cut into ½ inch cubes
  • 1 cup plant-based milk, unsweetened (or regular milk if not dairy-free)
  • 1 large egg
  • 1/3 cup fresh parsley, chopped
  • Sea salt and pepper, to taste

  

DIRECTIONS

  1. Preheat oven to 350F.
  2. Add potatoes to a pot with salted water. Bring to boil for 10-15 minutes, or until potatoes are fork tender. Drain, and mash.
  3. Meanwhile, heat oil in a frying pan over medium heat, add celery, onion, carrots, and garlic. Cook for 6-7 minutes, or until vegetables begin to soften.
  4. Add sage, thyme, and paprika, cooking for an additional 1-2 minutes.
  5. Add bread cubes, stirring to coat. Cook for 3-5 minutes, or until bread is lightly browned.
  6. Transfer the contents to a bowl.
  7. Add mashed potatoes, milk, egg, and fresh parsley.
  8. Transfer to a greased 8x8 baking dish or cast iron pan.
  9. Bake for 35-45 minutes, or until golden. Serve, and enjoy!

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