Everyone enjoys different traditions around the holidays. But there’s one we all agree on here at MB: Stuffing at Thanksgiving is essential! And this stuffing? It’s the STUFF (😉) dreams are made of!
Our modern take has all the classic flavors you know and love, but without the gluten. Plus, it’s vegan and made with 10 simple ingredients. Say hello to the ultimate savory side for the holiday table. Let us show you how it’s done!
What is Stuffing?
Stuffing, also called filling or dressing, is an herby and starchy mixture that gets its name because it’s traditionally “stuffed” inside a turkey or other poultry. But it’s very common nowadays to cook stuffing on its own and give it the attention it deserves! This version does exactly that!
How to Make Gluten-Free Stuffing
This stuffing starts like any good stuffing: with BREAD! Any savory, store-bought gluten-free loaf works here, but homemade is also an option. The bread is cut or torn and toasted in the oven to help it absorb more flavor without getting too soggy.
Next it’s time to create that classic stuffing taste we know and love. First, onions and celery sauté in vegan butter. YUM. Then sage, parsley, and rosemary combine for the ultimate herby base. It’s starting to smell like the holidays!
Next the toasted bread is added along with pecans (an optional but delicious touch for richness) and vegetable broth for added flavor.
Then the stuffing goes into the oven. The moisture from the onions, celery, and broth helps the bread stick together, which creates a tender stuffing.
Halfway through baking, additional butter is drizzled on top for slight crispiness and browning without drying it out. When it’s done baking, it’s time to dig in!
We hope you LOVE this gluten-free stuffing! It’s:
& SO classic!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Classic Vegan Gluten-Free Stuffing
- 4 heaping cups gluten-free bread, roughly cut into ~1 inch pieces (we used ~1/2 loaf Little Northern Bakehouse // or homemade)
- 1/2 cup vegan butter (DIVIDED // we used Miyoko’s)
- 1 large onion, finely diced (1 large onion yields ~1 ½ cups or 240 g)
- 4 large stalks celery, finely diced (4 stalks yield ~1 ½ cups or 150 g)
- 3/4 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbsp chopped fresh sage
- 1/4 cup chopped fresh parsley
- 1 Tbsp chopped fresh rosemary
- 1/2 cup raw pecans, chopped (optional)
- 1-1 ½ cups mushroom broth (or vegetable broth)
- Preheat oven to 350 degrees F (176 C) and place your torn/cubed bread on a baking sheet. Bake for 10-15 minutes to dry it out slightly, then set aside to cool. Raise the oven temperature to 375 degrees F (190 C).
- Heat a large pot, rimmed skillet, or Dutch oven over medium heat, and add 1/3 cup (75 g) of the vegan butter. Once the butter is melted, add the onion and celery and cook until translucent, about 2-3 minutes. Add the salt, pepper, sage, parsley, and rosemary and sauté for a few minutes, stirring occasionally. Turn off the heat.
- Add the toasted bread and pecans (optional) and stir to distribute everything evenly. Stir in the mushroom or vegetable broth 1/2 cup (120 ml) at a time and mix to moisten each piece of bread. You may not need all of the broth depending on your bread. All of the bread cubes should be moist, but not soggy.
- If your skillet or pot is oven-safe, transfer it directly to the oven. Otherwise, transfer your stuffing to a medium (8 x 8-inch or slightly larger) casserole dish. Cover the stuffing with a lid or foil and bake for 20 minutes.
- While the stuffing bakes, melt the remaining butter (~3 Tbsp or 37 g). After 20 minutes, remove the stuffing from the oven. Remove the lid/foil and evenly brush/drizzle the top with the melted butter. Bake for another 20-25 minutes until the top of the stuffing looks toasted and golden. Enjoy!
- Leftovers keep in the refrigerator for 2-3 days or in the freezer for up to 1 month. Reheat in the microwave or oven, though best when fresh.
*Nutrition information is a rough estimate calculated with Little Northern Bakehouse White Wide Slice bread, the lesser amount of mushroom broth, and without optional ingredients.