Finally, just because you’re gluten-free doesn’t mean you’ll have to skip the stuffing this holiday season.
Make everyone’s favorite Thanksgiving dish allergen-free with this vegan and gluten-free stuffing recipe. This stuffing is so moist and flavorful, you’ll have no clue it’s not wheat-based.
With fresh herbs such as sage, rosemary, and thyme, this stuffing’s autumn flavors complete any Thanksgiving meal. It’s so delicious that it is almost certain to be devoured quickly, so good luck trying to save leftovers for the next day!
For this recipe, I used Schar brand gluten-free baguettes which are also vegan. You can use another brand though if preferred. Be careful though when toasting since it may brown faster. Also, add the liquid extra slowly since it may absorb differently. You may find you’ll require less liquid than directed or more so just go off appearance.
There are two tricks to perfecting gluten-free stuffing. First, is toasting the bread. Unlike regular bread, gluten-free bread is more delicate and thus becomes soggy easily when mixed with liquids. By toasting the bread first, the cubes become strong enough to withstand liquid and mixing.
The second trick to delicious gluten-free stuffing is being cautious with the amount of liquid added. Even though toasting the bread makes it more durable, it’s still going to absorb the liquid quickly. So if you add too much broth, it’ll pool at the bottom. Always add the liquid gradually and while gently mixing. It’s better to add too little liquid than too much.
If your stuffing does become soggy, you can fix it by cooking it for longer. Once you’ve cooked it for 35 minutes, reduce heat to your oven’s lowest setting. Leave stuffing in the oven for an additional 20 minutes so it dries out a bit.
- 2 gluten-free baguettes, cubed
- 2 tablespoons olive oil, plus extra for greasing
- 1 yellow onion, chopped finely
- 4 stalks of celery, chopped finely
- 1 carrot, peeled and chopped finely
- 2 garlic cloves, minced
- 2 teaspoons Italian herbs
- 1 teaspoon oregano
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh sage, minced
- 1 ½ teaspoons sea salt
- 1 ½ cups vegetable broth
- Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Add cubed baguette to the baking sheet and bake for four minutes. Then, remove from oven and toss cubes. Return to oven and bake for an addition four minutes, or until crispy and golden brown.
- Reduce oven temperature to 350 degrees Fahrenheit. Lightly grease a 9x13 baking pan with olive oil.
- Heat olive oil over medium heat in a large skillet. Add onion and sauté until translucent, about four minutes. Add celery and carrot and sauté until softened, about six minutes. Reduce heat slightly and add garlic, herbs, and sea salt. Sauté for two minutes and then remove from heat.
- Add toasted bread cubes to a large bowl. Gradually pour in the vegetable broth, stopping every ¼ cup to gently mix. If liquid begins to pool at the bottom, then stop adding liquid. There should be just enough liquid to soften every bread cube without making it soggy and mushy.
- Add the sauteed veggies to the bowl and gently stir until well combined. Transfer the stuffing to the baking pan. Bake for 35-40 minutes until the top is golden brown and firm to the touch. Be sure to check it around the 25-minute mark to ensure the top isn’t burning.
- Once finished baking, remove from heat. Serve immediately and enjoy!
Images via Karissa Bowers