Stuffing is always the star of everyone’s Thanksgiving table. So all of us vegan and gluten-free eaters really shouldn’t miss out!
With that being said, I give you my take on this classic Thanksgiving dish.
This stuffing is exactly how all stuffing should be: flavorful, hearty, moist on the inside and perfectly crisp on the outside.
It also has a couple goodies in there that you wouldn’t normally find in the average stuffing.
Pecans and dried cherries!! They really take this stuffing from delicious to the best stuffing ever!
So toss those boxes of stuffing and make this deliciousness! You can thank me later.
This is definitely a recipe worth trying, Thanksgiving or not! When you do try it, I’d love to hear about it. Comment and rate the recipe, and tag @bunnysbite on your Instagram and Facebook photos!
Stuffing (V/GF)
This stuffing is exactly how all stuffing should be: flavorful, hearty, moist on the inside and perfectly crisp on the outside.
Ingredients
- 9 loosely packed cups gluten-free bread (I use Little Northern Bakehouse's brand) cubed into bite sized pieces
- 1 tbsp oil (I use olive oil or coconut oil)
- 4 large garlic cloves peeled and minced
- 1 large white or yellow onion diced
- 16 ounces mushrooms (any kind works. I used cremini.) diced
- 4 large ribs of celery diced
- 2 tbsp fresh sage finely minced
- 1 tbsp fresh thyme finely minced
- 1 tbsp fresh rosemary finely minced
- 1 cup raw pecan halves
- 1 cup dried cherries or cranberries
- 1 flax-egg
- 2 cups low-sodium vegetable broth
- salt and pepper to taste
Instructions
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Preheat oven to 400 degrees F and lightly grease a glass 9x13 rectangular baking dish (or something similar). Set aside.
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Cut bread into cubes and transfer to a baking sheet forming an even layer. Toast in the oven until slightly crunchy, about 10-15 minutes. Once the bread is done, remove from oven and set aside. Then, reduce the oven temperature to 350 degrees F.
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In the meantime, finely chop the pecans. Set aside.
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Heat the oil in a large frying pan over medium-high heat. Once the oil is hot, add the garlic, onion, mushrooms, celery, sage, thyme and rosemary. Season with salt and pepper and sauté until cooked through, about 10 minutes. Add the pecans and dried cherries 5 minutes into the cooking process.
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Transfer the veggie mixture to a large bowl. Then add the flax-egg and the cubed bread to the bowl.
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Pour the veggie stock over the bread. Mix until incorporated. Make sure all of the bread gets soaked in the veggie broth.
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Pour stuffing into the prepared baking dish, cover tightly with aluminum foil, and bake until hot throughout, about 30 minutes. Remove foil and continue baking until golden brown and crisp on top, about 5-10 minutes longer.
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Remove from oven, let cool for 5 minutes before serving and enjoy!! Store leftovers tightly covered in the refrigerator for up to 5 days.
Recipe Notes
To make flax eggs, whisk together 1 tbsp of ground flax seeds and 3 tbsp of water and let sit for 5-10 minutes.
Want more Thanksgiving recipes? Check out my Pecan Sweet Potato Pie, Thanksgiving Herb Roasted Cauliflower and my Creamy Mashed Potatoes and Mushroom Herb Gravy!
