With Thanksgiving exactly ONE WEEK away, we’re sharing some of our favorite classic Thanksgiving recipes. It’s time for this gluten free stuffing made with Canyon Bakehouse gluten free bread. This stuffing is celiac-friendly, vegetarian and dairy-free. It’s loaded with tart cranberries, savory mushrooms, sweet apples and our favorite crispy bread cubes. This stuffing is perfect as a side dish, or to fill your favorite protein, whether it’s turkey, fish or butternut squash!
Our Favorite Thanksgiving Recipes
Here are some of our favorite gluten free and vegan recipes to bring to your holiday table this year:
- Mashed potatoes three ways
- Harissa roasted carrots
- Pumpkin sage hummus
- Wild rice stuffed mini pumpkins
- Chocolate pecan shortbread cookies bars…
…but we certainly can’t forget stuffing!
Our gluten free stuffing recipe is a take on a classic family recipe. To bring it into the modern day and into our allergy-full kitchen, we made a few tweaks. To make the stuffing appropriate for most members of our family, it had to be gluten- and dairy free. Yet it’s still just as popular at our Thanksgiving table.
How to make delicous gluten-free stuffing for the holidays
The key ingredient in moist, flavorful gluten free stuffing is the bread. Believe us when we say not all gluten free bread is created equal! Canyon Bakehouse is our gluten free bread of choice. We love its dense texture, flavor and versatility. We like to use their 7-Grain bread, but we’ve also used their Mountain White Bread and it’s equally delicious. You can find Canyon Bakehouse gluten free bread at many retailers across the country – check out their store locator here!
Go Heavy on the Aromatics for Flavorful Gluten Free Stuffing
There are a few other secrets to making the best gluten free stuffing. Be sure to use plenty of aromatics. These include garlic, onion, shallots, celery and herbs. This recipe calls for dried sage and Italian seasoning. This spice blend is an excellent way to add a variety of savory herb flavors to your dish, without emptying out the spice cabinet. Of course, if you’re not into spice blends, feel free to sprinkle in a pinch of the basic Italian herbs. I’d use oregano, basil, thyme and rosemary.
Of course, we also like to throw in some fresh herbs to bring the green and that bright flavor we’re always craving by November. We top our stuffing with fresh parsley and sage. Both of these also make elegant garnishes when you present the dish at your holiday table.
Double up on vegetables to add heft to vegetarian stuffing
Once you have a solid flavor base with plenty of alliums and herbs, it’s time to build more flavor depth with veggies. Mushrooms add such a hearty, meaty flavor that makes them perfect substitutes to sausage or other meats. You can use any variety of mushroom for this gluten-free vegetarian stuffing. We say, hey, it’s the holidays, why not splurge on a pack of the fancier oyster or king mushrooms to really round out your stuffing.
Of course, if you do stick to the less expensive mushroom options for your dish, a mix of varieties is still a good idea. Why not include some sliced portobellos, along baby bellas and button mushrooms? The unique sizes, flavors and textures of each mushroom variety adds variation and better flavor to your stuffing.
And if you do find that your stuffing needs a little extra oomph, we love this recipe for vegan and gluten free gravy from the Yup It’s Vegan blog. She calls for miso, which is a total flavor-booster for vegan sauces!
The Final Key to Flavorful Gluten Free & Vegetarian Stuffing: Sweet and Tangy Fruit
We love the tang of dried fruit like raisins and cranberries in traditional Thanksgiving stuffing. Of course, we wanted to bring that same delicous tartness into our gluten free version, and then some!
This recipe calls for fresh cranberries. Cranberries just taste like the holidays don’t they? They’re so prevalent this time of year, that we had to experiment with them in stuffing. And we’re so glad we did. The little fruits add delightful red pops of fruity tartness to this otherwise very savory dish.
We balanced the cranberries’ hit of sour with a second favorite fall fruit. Diced apples bake into creamy, juicy bits that add sweetness throughout the stuffing. They also add wonderful moistness to the dish. As a result, this stuffing is delicous on its own.
The most versatile stuffing to make the whole family happy
Of course, it being Thanksgiving, and time to feast, there’s no need to eat it alone! Though our recipe is fully gluten free, dairy free, and vegetarian, this stuffing goes with all kinds of delicious holiday entrees and sides.
For the meat-eaters at your table, it’s an ideal wheat-free sub for regular stuffing alongside their Turkey. For the pescatarian holiday dinner, it would go wonderfully with a thick swordfish steak. And for the vegetarians, why not stuff a beautiful whole butternut squash or sweet potato with a healthy scoop of gluten free stuffing?
A the end of the day, this time of year is all about coming together to share a meal that everyone can enjoy. So make room for this savory and moist crowd-pleasing gluten free stuffing at your Thanksgiving table, and the whole family will have one more thing to thank you for.Print
Our take on stuffing is both gluten free and vegetarian, but it’s still packed with plenty of flavor!
To toast bread:
- 10 cups cubed Canyon Bakehouse 7 Grain Bread (2 loaves)
- 3 tbsp olive oil
- 1 tsp dried sage
- 1 tsp Italian seasoning blend
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup olive oil
- 2 1/2 cups celery, thinly sliced
- 1 1/2 cups onion, diced
- 1/2 cup shallots, diced
- 2 cloves garlic, minced
- 2 1/2 cups mushrooms, thinly sliced
- 1 1/4 cups fresh cranberries
- 1 1/4 cup peeled and diced apple
- 1 cup chopped pecans
- 1 1/2 tsp salt
- 3/4 tsp pepper
- 1 tbsp dried sage
- 2 1/2 tsp Italian seasoning blend
- 2 flax eggs (1 tbsp flax meal to 2.5 tbsp water for each egg)
- 1/4 cup fresh parsley
- 1 cup vegetable broth
- Preheat oven to 400 F.
- Remove crust from bread and cube into small pieces. Transfer to 2 large sheet pans.
- In a small bowl. whisk together olive oil, sage, italian seasoning, garlic and onion powder, salt and pepper. Pour over bread cubes and gently toss until bread is well coated.
- Toast in oven for 8-9 minutes, until golden brown.
- Decrease oven temperature to 375 F.
- Heat large stock pot over medium heat. Add oil.
- Once oil is heated, add celery, mushrooms, onion, garlic and shallot. Cook 8-10 minutes, stirring often.
- Add in cranberries, apple, pecans, salt, pepper, sage and Italian seasoning and stir well. Add toasted bread, flax eggs, broth and parsley and stir.
- Remove from heat and let sit for 30 minutes, stirring 3-4 times to make sure all of the bread has absorbed the liquid.
- Transfer to baking dish and bake 40-45 minutes or until golden brown and crispy on top.