Vegan Gluten Free Holiday Stuffing
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This vegan gluten free holiday stuffing is what every holiday table needs. It is made with gluten free bread, tart cranberries, sweet apples, and chewy dates. It is a perfect side dish to serve alongside your main course and will surely disappear quickly!
The best part about this holiday stuffing recipe is that it is made with all anti-inflammatory ingredients. Eating this will fill you up without causing any discomfort, which allows everyone to enjoy the holiday dinner!
If you are looking for more side dish recipes, try my: Vegan Gluten Free Sweet Potato Casserole, Grilled Peach Salad, and Strawberry Bacon Salad.
Why You’ll Love This Recipe?
It is easy. This recipe is easy to make with simple ingredients and does not require any special skills. It is the perfect holiday side dish that anyone can make with just a couple easy steps!
It is anti-inflammatory! All of the ingredients in this stuffing recipe are anti-inflammatory foods. You can safely serve this meal to anyone who has dietary restrictions.
The textures. The different textures in this holiday stuffing recipe are what make it so unique. You will have some crunch from the bread that browns on top, chewy dates, crisp apples and tender baked cranberries. The flavor and texture combination will make it a crowd pleaser and one that everyone will want more of!
Ingredients
Here are notes about the ingredients needed to make this vegan stuffing recipe. All of these ingredients can be found at your local grocery store or an online retailer.
Bread: Use cubed gluten-free bread. I prefer to use Simple Kneads.
Broth: Use room temperature vegetable broth.
Avocado oil
Onion
Celery
Apple
Cranberries: Use fresh cranberries.
Dates: You will want to be sure you are using pitted dates.
Sea salt
Ginger: Use dried ginger.
Herbs: You will use dried sage, thyme and rosemary.
Step-By-Step Instructions
Here is how to make this vegan gluten-free stuffing.
Step 1: Preheat the oven to 350°F and grease a large casserole dish.
Step 2: In a large sauté pan, heat two tablespoons of the avocado oil over medium heat.
Step 3: Add the celery, onion and sea salt and cook for about 12-15 minutes or until softened and tender.
Step 4: Add the apples and sauté for two minutes. Remove the pan from the heat and set aside.
Step 5: In a large bowl, add the bread cubes, ginger, sage, thyme, and rosemary. Stir to combine.
Step 6: Add the celery mixture, dates and cranberries to the bread mixture. Stir to combine.
Step 7: Add the remaining avocado oil and vegetable broth. Using clean hands, knead the ingredients together, making sure the bread absorbs as much of the vegetable broth as possible.
Step 8: Transfer stuffing mixture to the prepared casserole dish. Smooth the top with a spoon and bake for 40 minutes in the preheated 350°F oven for 40 minutes or until golden brown.
Expert Tips
Be sure to use a large enough mixing bowl to combine all the ingredients before transferring it to the casserole dish. You will need room to stir it up without everything falling out!
If you prefer stuffing that is more moist than dry, you can add more broth. Depending on how much broth you add, you will need to extend the cooking time. Start by adding 5 minutes and checking every 5 minutes after that until you’ve reached the desired crispiness.
Use a combination of different gluten free breads. I made this using a combination of sourdough and cinnamon raisin and it was great!
Variations
You can use fresh herbs in place of the dried herbs. If you choose to do this, increase the amount of the thyme, sage, and rosemary to ½ tablespoon instead of ½ teaspoon.
Use dried cranberries or cherries in place of the cranberries.
Add ½ cup of an anti-inflammatory nut like almonds, pecans or walnuts for an added little crunch.
Use olive oil in place of the avocado oil, if desired.
Serving Suggestions
Serve this as a side dish to a main course like pork, chicken or beef. This makes a great addition to your holiday meal!
Frequently Asked Questions
What is the best bread to use for this?
You will want to use a gluten free and vegan bread for this recipe. I prefer to use Simple Kneads because of the quality and nutritious ingredients. Feel free to use your favorite gluten free and vegan bread.
Can this be prepared ahead of time?
Yes. You could prepare this recipe, cover it tightly and store it in the refrigerator until you are ready to bake it.
What can I do with leftovers?
Store completely cooled leftovers in an airtight container, or tightly covered with plastic wrap, in the refrigerator for up to 5 days. Reheat in the microwave until heated through.
More Easy Side Dishes
Roasted Stuffed Acorn Squash: This dish can be eaten by itself or pair it with a soup or protein of your choice!
Honey, Lime and Mint Fruit Salad: A jazzed up fruit salad that is both sweet and sour.
One Pot Gluten Free Pasta: This dish uses simple ingredients, it literally takes minutes to prepare and only 20 minutes to cook!
If you make this recipe, don't forget to TAG me on Instagram or come back and leave me a 5-star rating and a comment!
Many Hugs,
Cathleen
Vegan Gluten Free Holiday Stuffing
Ingredients
- 1 1/2 loaves of gluten free bread, cubed
- 2 cups vegetable broth, room temperature
- 1/2 cup avocado oil
- 1/2 large onion, diced
- 5 stalks celery, diced
- 1 large apple, peeled and diced
- 1 cup cranberries, roughly chopped
- 1/2 cup dates, pitted and chopped
- 1 1/2 teaspoons sea salt
- 1 teaspoon dried ginger
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
Instructions
- Preheat the oven to 350°F.
- Grease a large casserole dish, Set aside.
- Heat 2 tablespoons of the avocado oil in large sauté pan. Over medium heat add onions, celery and ½ teaspoon sea salt. Cook until softened and slightly browned, about 12-15 minutes. Stir in the diced apples and sauté for 2 minutes. Remove from heat and set aside.
- In a large mixing bowl combine cubed gluten free bread with all remaining seasonings. Then add in the sautéd onion, celery, apple mixture along with the cranberries and dates. Toss together with a slotted spoon.
- Finally add in the remaining avocado oil and vegetable broth. Knead together with clean hands, making sure the gluten free bread absorbs as much liquid as possible.
- Assemble stuffing into a greased casserole dish. Smooth out the top with a slotted spoon. Bake for 40 minutes or until golden brown.
Notes
**If you are wanting a more soft stuffing versus dry, you can add in more broth. This will require a longer baking time. Add 5 minutes at a time, checking for desired crispness.
Nutritional Info is generated automatically and may not be 100% accurate.