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Stuffing - Gluten Free & Dairy Free

Stuffing – Gluten Free & Dairy Free

  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 min
  • Yield: 10 Servings 1x

Scale

Ingredients

  • 3/4 large loaf of gluten free bread (or about 13 cups of dry bread cubes)*
  • 1 cup celery, chopped
  • 1 cup onion, diced
  • 1 1/2 cups (3 sticks) vegan butter ( I use “Earth Balance Soy Free Vegan Buttery Sticks”
  • 1 1/2 cups low sodium vegetable broth
  • 1 tbs flaxseed meal and 3 tbs warm water (or 1 egg)
  • 2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp sage
  • 1/4 tsp rosemary
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Instructions

  1. Preheat your oven to 350°F
  2. If your gluten free bread is frozen, thaw it the night before in the fridge or microwave the bread the day of to thaw.
  3. Cut the loaf of gluten free bread into about 1 1/2″ cubes, place in a large bowl and set aside.*
  4. In a large pan, saute celery and onions in the butter for about 10-15 minutes.
  5. If not using a real egg, in a small bowl, combine the flaxseed meal and warm water and set aside for about 5 minutes to thicken.
  6. Pour the sauteed celery, onion, and butter mixture over the bread cubes and stir with a rubber spatula to combine.
  7. Add the vegetable broth, flaxseed mixture (or egg), and seasonings to the bread cubes and stir.
  8. Spread the stuffing in a 9×13 greased pan and bake for 30-35 minutes or until golden brown.

Notes

  • This recipe requires a more dense bread like “Canyon Bakehouse”. If you use a soft bread it will likely be too mushy for this recipe.  You can also toast your bread or leave it out to dry out for a couple of days if you aren’t sure it will be the right texture.