Cranberry Celery Onion Gluten-Free Stuffing

/, Meatless Monday, Recipes/Cranberry Celery Onion Gluten-Free Stuffing

Cranberry Celery Onion Gluten-Free Stuffing

This delicious gluten-free stuffing makes a holiday meal special and memorable.  Try this healthy recipe and you will satisfy both the difficult and easy to please!


1/2 cup coconut oil or ghee
2 large onions, peeled, chopped
1 whole bunch of  celery, chopped
1 1/2 cups fresh cranberries or 1 cup dried cranberries soaked in water overnight
3/4 teaspoon salt
Freshly ground black pepper
2 tsp teaspoon Sage
1 tsp teaspoon Thyme
1 tsp teaspoon Savory
1 loaf gluten-free bread (tear into pieces & leave out overnight in a large bowl)
1/4 cup chopped parsley
2 Tablespoons Flax Meal
1/4 cup water


1.    Melt 1/4 cup ghee or coconut oil in large skillet over medium heat.
2.    Add onion; sauté until translucent. Remove from pan.
3.    Now melt 1/4 cup ghee or coconut oil in large skillet over medium heat.
4.    Add celery; sauté until tender.
5.    Stir in sage, thyme, salt, pepper.
6.    Transfer to large mixing bowl.
7.    Add remaining stuffing ingredients; mix well.
8.    If too dry add some more water.
9.    Put in a large baking dish with a lid.
10.  Bake for 1 hour at 350 degrees.

Note:   The celery in this recipe has amazing benefits. It is alkalizing, easy to digest, high in fiber and low in calories.

This recipe is so good that I have included it in one of my mini  2-5-30 Healthy Diet Courses.

It is also the kind of recipe you learn to combine in my Fancy Five Course Vegetarian Meal

Here are some more great recipes for the holidays:

Homemade Cranberry Sauce

Cranberry Sauce (sugar free)

Healthy Holiday Meal with Gluten Free Ginger Cake

Special Vegetarian Dinner

Get healthy tasty vegan gluten free recipes and useful lifestyle tips sent to you once a week, subscribe to the newsletter.

Copyright © Diana Herrington

By | 2017-11-16T11:35:27+00:00 December 19th, 2011|Main Courses - Vegan Gluten Free, Meatless Monday, Recipes|5 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.


  1. Becky December 19, 2012 at 10:54 pm

    Do you mean one celery stalk or one bunch celery?

  2. Diana Herrington December 19, 2012 at 11:38 pm

    1 stalk of celery.

  3. Tricia December 20, 2012 at 6:36 pm

    I’m baking it right now. What temperature? I used the whole bunch of celery. One stalk wouldn’t be enough. Had to add a lot of water. Maybe my organic spelt loaf was too big.

  4. Diana Herrington December 20, 2012 at 7:24 pm

    Actually you are right it is a whole bunch of celery. Bake at 350 degrees.

  5. Randy Fritz February 28, 2013 at 8:49 pm

    Thanks for the great info. We agree wholeheartedly.

Leave A Comment