Thanksgiving is a wonderful time of year to reflect on all the people and things for which we’re so grateful. This year, why not practice gratitude for your own health by prioritizing it in your Thanksgiving meal?

Now—we’re not recommending that you replace your entire scheduled meal with wellness-focused options, but replacing a few factors or dishes can go a long way. Your kids might even like these versions more!

If you have a gluten sensitivity, or someone in your family does, here’s a great recipe for gluten-free stuffing.

Gluten-Free Stuffing


  • 1 loaf gluten-free bread, 12-18oz cut into small cubes
  • 2 tablespoons olive oil
  • 1/4 cup butter, or vegan butter
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/2 to 1/2 teaspoon freshly ground pepper
  • Kosher salt
  • 1 teaspoon coconut aminos (optional)
  • 2 eggs (or egg substitute)
  • 1 1/2 cup gluten-free chicken or vegetable stock


  1. Pre-heat oven to 300° F. Put your cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of kosher salt (to your preference), and toss evenly.
  2. Bake for 30-35 minutes, while tossing every 10 minutes, until slightly toasted and dry. Let the bread cool outside of the oven, but turn the oven up to 375° F.
  3. In a skillet on low to medium, melt your butter or vegan butter. Once melted, add onion, celery, and 1/4 teaspoon kosher salt. Cook until onions and celery are soft.
  4. Add garlic, thyme, sage, pepper, another 1/4 teaspoon kosher salt, and coconut aminos (if using). Cook for 1-2 more minutes then remove from heat.
  5. Heat  your chicken or vegetable stock in the microwave or on the stove until just simmering. Place your eggs in a separate medium-sized bowl and whisk together. Slowly add the hot stock to your eggs while consistently whisking.
  6. In a separate large bowl, combine bread cubes, celery and onions, and the stock/egg mixture. Gently stir to combine all ingredients.
  7. Pour everything onto a greased 9×13″ baking dish and cover tightly with tin foil. Bake covered with foil for 30 minutes. Remove foil and continue baking for 10-15 minutes until golden and toasted.