Gluten-Free Thanksgiving Stuffings

Delicious no-meat recipes for your holiday table.

Thanksgiving wouldn’t be Thanksgiving with some type of stuffing on the table. This week, Martha Rose Shulman finds a way to keep everyone happy with hearty vegan and gluten-free stuffings.

What is it that I love about stuffing? For me, the identifying ingredients are quite simple — celery, onion and sage. I’ve never cared for meaty stuffings, but I’ve always liked traditional bread dressings, even when the bread came from a bag. Why? Because of the sage, celery and often thyme that went along with it. I’ve used celery, onion and sage in all five of this week’s whole-grain combos, and thyme in several. There’s a lot going on here when it comes to texture, and some sweet and savory contrasts. They’ll be welcomed by the gluten-intolerant and the vegetarians at your table — but I bet the bread and sausage eaters will like them too.

Here are five new ways to make Thanksgiving stuffing. And visit Well’s interactive recipe collection to see more Vegetarian Thanksgiving recipes; we will be adding new dishes daily.

Wild Rice and Brown Rice Stuffing With Apples, Pecans and Cranberries: Like many Thanksgiving dishes, this pilaf combines sweet and savory foods.

Black and White Quinoa Dressing With Butternut Squash and Pecans: In this colorful mixture, winter squash and dried cranberries bring a sweet balance to the traditional Thanksgiving flavors of onion, celery and sage.

Red and Black Rice Stuffing With Red Lentils, Almonds and Cranberries: Crunchy and colorful, this dressing is a showcase for exotic rices and fresh herbs.

Red Rice and Quinoa Stuffing With Mushrooms and Kale: Mushrooms lend a meaty element to this savory mixture, and the kale packs a nutritious punch.

Black and Brown Rice Stuffing With Walnuts and Pears: Nutty, sweet and savory, this stuffing gets a showering of fresh herbs at the end.