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Close up of gluten free stuffing with fresh sage in an oval baking pan with two spoons

Gluten Free Stuffing

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 8-10 1x
  • Category: Thanksgiving
  • Method: Stovetop, oven
  • Cuisine: American

Description

Our take on stuffing is both gluten free and vegetarian, but it’s still packed with plenty of flavor!


Scale

Ingredients

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

Stuffing: 

  • 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

Instructions

  1. Preheat oven to 400 F. 
  2. Remove crust from bread and cube into small pieces. Transfer to 2 large sheet pans. 
  3. 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. 
  4. Toast in oven for 8-9 minutes, until golden brown. 
  5. Decrease oven temperature to 375 F. 
  6. Heat large stock pot over medium heat. Add oil. 
  7. Once oil is heated, add celery, mushrooms, onion, garlic and shallot. Cook 8-10 minutes, stirring often. 
  8. Add in cranberries, apple, pecans, salt, pepper, sage and Italian seasoning and stir well. Add toasted bread, flax eggs, broth and parsley and stir. 
  9. Remove from heat and let sit for 30 minutes, stirring 3-4 times to make sure all of the bread has absorbed the liquid. 
  10. Transfer to baking dish and bake 40-45 minutes or until golden brown and crispy on top.