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Thanksgiving Stuffing/Dressing [Vegan/Gluten Free]

by Chelsea @ Make Real Food on October 27, 2013, one comment

When I decided I would do a recipe round up, I asked everyone at work what their favorite Thanksgiving side item was, because I didn’t want to forget any ‘biggies’.  Stuffing or dressing won by a huge majority, which was funny, because it wasn’t even something I thought of to begin with.  I’m not sure why – I like stuffing, it just didn’t cross my mind.

But – I knew I had to figure out how to make it.  The hard thing with this stuffing was the potential for it to be dry.  Gluten free breads vary so much in their texture, that the consistency of the stuffing can vary as well.  One thing that does help is if you ensure the bread is toasted well beforehand (steps 1 – 3).  Please use the liquid amounts below as a general guideline, and adjust as needed.  When you add the apples, if it’s looking dry, certainly add more liquid.

Thanksgiving Stuffing/Dressing [Vegan/Gluten Free]

Thanksgiving Stuffing/Dressing [Vegan/Gluten Free]

Click Here for a Printable Version


  • 1 loaf gluten free bread (or bread of choice)
  • 5 stalks of celery, chopped thin
  • 1 large onion, chopped thin
  • 8 oz portobello mushrooms, chopped thin
  • 2 cloves of garlic, minced
  • 1 tablespoon vegan butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/2 teapsoon black pepper
  • 2 + 1/2 cups vegetable broth (plus potentially more if the bread is dry)
  • 1 apple, cubed

Let’s Make It:

  1. Preheat oven to 425 degrees
  2. Cut bread into small cubes
  3. Arrange on a cookie sheet and toast until firm (steps 1 – 3 can be done in advance)
  4. Reduce oven heat to 325 degrees
  5. Saute celery, onion, mushrooms and garlic in the vegan butter until all are soft
  6. While sauteing, combine bread cubes with thyme, sage and salt in a large bowl
  7. Combine sauteed vegetables with bread crumbs and spices
  8. Pour 1 + 1/2 cups vegetable broth into bowl and stir well
  9. Pour into a casserole dish, spreading so mixture is even
  10. Pour remaining 1 cup of vegetable broth on top
  11. Cover with tin foil and bake for 20 minutes
  12. Uncover, stir in apples, return to oven for 15 more minutes or until golden brown.  If mixture looks dry at this point, you can add more vegetable broth
  13. Serve warm
  14. Store leftovers in an air tight container once cooled completely

What is your favorite Thanksgiving side item?


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One thought on “Thanksgiving Stuffing/Dressing [Vegan/Gluten Free]

  1. Pingback: Page not found | Make them whole foods. Make them delicious. And make sure you feel great eating them.

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