Grandma Pumpkin’s Holiday Dressing (Dairy-free, Egg-free, Nut-free, Corn-free)

Grandma Pumpkin's Dairy-Free Holiday Dressing

Our Thanksgiving celebration this year was memorable not only because of the wonderful family members seated at the table, but also for our delicious meal that was free of dairy, egg, nuts, corn and apple–our combined food allergens.

I am still grateful that my mother-in-law, a dietitian by trade and affectionately called “Grandma Pumpkin” by my son, created dishes that were safe for everyone to eat. How amazing is that?

My hands-down favorite was her stuffing. Made with our dairy- and egg-free homemade bread and her chicken stock from scratch, it was mouth-watering to say the least. We hope you all enjoy it as much as we do!


  • 8 ounces cooked ground sausage, drained (make sure free of allergens)
  • 1/2 cup chicken fat* or oil/dairy-free margarine
  • 1 cup diced celery
  • 1 cup diced onion
  • 1/2 cup red pepper
  • 2 pears, peeled, cored, coarsely chopped (or 1 large apple)
  • 6 cups dairy-free bread cubes, about 1/2 to 1-inch cubes
  • 3-4 cups chicken stock*
  • salt and pepper to taste
  • 1/2-1 tsp dry, rubbed sage (to taste)
  • 1/2-1 tsp dry thyme leaves (to taste)
  • 1/4 cup chopped fresh parsley


  1. Preheat oven to 350 degrees.
  2. Sauté celery and onion in chicken fat* or oil for about  5 minutes over medium-high heat.
  3. Add red pepper, seasonings, salt and pepper.
  4. Cook several minutes more.
  5. Add sausage, pears, bread cubes and enough chicken stock* to moisten all ingredients.
  6. Adjust seasonings to taste.
  7. Pour into greased 14 x 10 or 13 x 9 pan.
  8. Bake at 350 degrees for 45 minutes.
  9. Sprinkle with fresh parsley.

*To render chicken fat:

  1. Take 5-6 chicken thighs, leaving in bone.
  2. Place in sauce pan.
  3. Cover with water and generous amounts of salt and pepper.
  4. Stew until done.
  5. Drain liquid and place in refrigerator to chill overnight.
  6. Chicken fat will rise to top; can be separated easily from stock.
  7. Both chicken fat and broth may be used for dressing.
  8. Reserve cooked chicken meat for another dish!

This dressing can be prepared earlier in the day and then chilled until needed to bake, but allow extra time for baking if chilled.

We hope you enjoy this dish as much as we do.

Always remember that if you have food allergies or other food restrictions, you can still enjoy yummy dishes that are safe to eat and may even be more delicious than the traditional versions!

Look for more of Mothernova’s holiday recipes in the days ahead so you too can enjoy easy, delicious, and worry-free meals this holiday season!

Let us know what you think about our dairy-free dressing, and feel free to share your own yummy versions. We’d love to receive more great ideas from you!