11.12.2014

Herb Stuffing {gluten free + vegan}

My Herb Stuffing recipe was my absolute favorite part of our Thanksgiving meal last year. I was pretty excited to make it again this year. As if it wasn't simple enough already, I have found that it can easily be made in advance and refrigerated until ready to bake in order to save some time during the hectic holiday.

Herb Stuffing {gluten free + vegan}                                                      


  • 2 loaves gluten free bread, about 15 slices (I used Schar Gluten-free Parbaked Baguettes)
  • 1 Tbsp olive oil
  • 1/2 an onion, diced
  • 2 celery stalks, cleaned and diced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary 
  • 1 tsp dried parsley
  • 1 tsp dried sage
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 2 cups vegetable stock 

Preheat oven to 400 degrees. Cut the bread into 1-inch cubes. Spread evenly on a dry sheet pan. Bake for 15 minutes, tossing every 5 minutes or so, or until the bread is a light golden brown and feels crusty. Remove from the oven and allow to cool slightly. (At this point you could freeze the bread for later use and thaw before the next step.)

Heat the oven to 325 degrees. Spray a baking dish with non-stick cooking spray; set aside.

In a small saucepan over medium high heat, heat the olive oil. Add the onion, celery and spices. Cook until the onion and celery are just softened. Transfer mixture to a large bowl. Add the cooled bread cubes and toss. Begin drizzling the stock over the bread and gently folding the mixture to combine. 

Transfer the mixture to the baking dish. Place in the oven and bake for 25-30 minutes or until the top becomes slightly crispy. (If you are concerned with burning, tent the top with foil for the first 10-15 minutes, then remove it an continue baking another 10-15 minutes uncovered.)

Remove from oven and allow to cool slightly before serving.



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