I think the best part of Thanksgiving dinner is the stuffing. Wait, no… pumpkin pie. Mmmmmm…. pumpkin pie. But second place is definitely stuffing. Ok, solid second. I’ve been trying for awhile to perfect a gluten free and vegan stuffing and I think I finally got it. It’s better than Stovetop, that is for sure!
I can’t even begin to tell you how many times it took to get this recipe to work. The flavor was always perfect, but it was the consistency of pudding. It took a lot of trial and error to find that perfect combination of liquid and amount of time in the oven! Whew!
I used gluten free bread for the cubes. No need to make your own bread if there is a gluten free brand that you like. One thing I found though is that whether the bread is frozen or not, you need to put it in the oven for 15-20 minutes on each side to brown it a bit. Then you can cut it up into cubes and use it for the stuffing. Gluten free bread straight out of the bag becomes a soggy mess! (lesson learned!)
If you want this recipe to be 100% vegan, you can use a vegetable stock. For me personally, I am a pesco-vegan, and also take exception to bone broth, because it is good for those with auto-immune disorders. But regardless of whatever is your favorite broth, it will still be good! I do use an egg replacer though which is super easy – mix the power with some water and voila – instant non-egg!
I love the addition of the apples and apple cider vinegar! Add that in with the herbs de province…. oh man is this flavor amazing!
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What about you? How do you prepare your favorite stuffing?
Love, hugs, and I think I’m in a stuffing coma!HERE.