Thanksgiving Stuffing
I know stuffing is not for everyone, but here is a Thanksgiving stuffing recipe that can’t go wrong. It combines ingredients that are easy to prepare and offers the best solution for addressing allergy concerns.
I came across a recipe when exploring options for my own plant-based preferences, and as it turns out, it also brings the flavors my son was looking for due to his sensitivity to tree nuts.
I promise you, this recipe is worth trying. Even my non-vegan family fights over this stuffing–leftovers don’t last long!
What makes this recipe work
If you follow the recipe, this recipe will offer a gluten-free (using whole wheat bread, nut-free, dairy-free version of a traditional Thanksgiving stuffing.
It freezes well. Make this ahead of time and freeze before baking for fresh stuffing from the oven.
Key ingredients
The recipe works well with all whole wheat bread or a variation of whole wheat and sourdough, or just sourdough. I haven’t tried other types of bread, but I encourage you to be creative.
The ingredients are simple and interchangeable. You can omit and/or add other ingredients based on your preference.
How I make this recipe
I prepare this recipe before Thanksgiving day (sometimes a week or sometimes just a few days) and I freeze before I bake. Once out of the freezer, I bake at 375 degrees for about 45-55 minutes.
I cut up the bread and place in a large bowl and leave it on the counter at least a full day. This will dry out the bread while you work on other recipes.
Tips and FAQs
You can cover the stuffing while baking if you prefer a “moisty” stuffing. I like the crispy edge, so I don’t bake it covered.
You can also place the stuffing in a muffin tin for “stuffin muffins”.
More recipes your might like
Thanksgiving Stuffing
Notes
Whole wheat bread can be replaced with sourdough or half wheat/half sourdough. As long as it is stale and/or dry.
To dry bread, break or cut into cubes the day before and leave sitting out overnight--or toast lightly in warm oven until dry.
Fresh mushrooms can be replaced by canned mushrooms if preferred, or omitted.
Ingredients
- 2 loaves whole wheat bread, stale or slightly hardened
- 1/2 cup plant based butter (1 stick)
- 1 1/2 cup celery, diced
- 1/2 onion (yellow), diced
- 2 cups mushrooms (any variety), chopped
- 1 cup vegetable broth/stock
- 2 flax "eggs" (2 tablespoons ground flax meal + 5 tablespoons water)
- 1 cup raw sunflower seeds
- 1 1/2 tsps. poultry seasoning
- Optional:
- 1-2 packages of plant based sausage
- 1 can sliced black olives, drained
Instructions
- Preheat oven to 350 degrees.
- Cut loaves of bread into small cubes (or tear apart with fingers) and set aside.
- In a large stock pot, melt butter.
- Add celery and onion, cook until translucent then add mushrooms. Cook until soft.
- If adding a plant based meat option, remove the vegetables from the pot and set aside. In the same pot, add the sausage and cook through. Add more butter if needed.
- Remove with slotted spoon and add the sausage to the bread cubes, along with any leftover oils.
- Next, add vegetables, broth/stock, flax egg, sunflower seeds, and poultry seasoning to the bread cubes.
- Mix well until all ingredients are fully incorporated and bread is saturated with the liquid ingredients.
- Place stuffing into a large buttered (or use cooking spray) 9x13 casserole dish.
- Bake for 45-60 minutes, or until heated through..
