Gluten-free Vegetarian Stuffing

This is a classic stuffing recipe that is super easy to make, even if you’ve never made your own stuffing before. Sage, rosemary, and thyme combine with onion, celery, Granny Smith apple, and cranberry to create a delightful, savory side dish for your holiday table.

FAQS:

Stuffing vs. Dressing

Technically, it’s called “stuffing” when cooked inside the bird and “dressing” when cooked in its own dish in the oven. (Yes, I should have named this recipe Vegetarian “Dressing”. 😂) How you prepare it is a personal choice. My family often does both. The directions in this recipe are for “dressing”, but you can use the same mixture for “stuffing”. My thought was that my vegetarian friends wouldn’t want to eat stuffing that had been cooked in the turkey.

Can I prepare Vegetarian Dressing ahead of time?

This depends on how you are going to cook it. If you are going to cook it casserole style in the oven, yes, it works just fine to assemble everything the day before. If you plan on stuffing a bird with it, you want to prepare it just before the turkey (or other poultry) goes in the oven. This helps to ensure that your stuffing will come to temp at the same time as the poultry.

With that said, if you are planning on stuffing your bird, you can still have the bread cubes prepped. You can also cook the celery and onion mixture ahead of time. Just wait to assemble the stuffing until just before stuffing the bird.

Fresh, frozen, or dried cranberries?

I like to use fresh cranberries in my dressing because I love the tartness they lend. You could easily use frozen cranberries that you thaw ahead of time with the same result. While I have used dried cranberries on occasion, just know that they are sweeter than fresh cranberries and will change the flavor profile.

HOW TO PREPARE GLUTEN-FREE VEGETARIAN STUFFING:

For this recipe, you can either make your own bread cubes from your favorite gluten free bread, or you can buy a gluten-free stuffing mix. (Trader Joe’s sells one that is actually quite good.) Just ignore the seasoning packet in the box—we’re going to create our own seasoning blend. (You can use the seasoning pack to flavor gravy later, if you like.)

If you’re making your own cubes, cut the bread into cubes and place on a baking sheet. Bake in a 250ºF oven for about thirty minutes, turning halfway through. You want the bread to be completely dried out.

While the bread is cooking, prepare your produce. Dice the onions and celery, and cut the cranberries in half (if using fresh). Peel and core the apples, then chop into about half inch chunks. (Yep, I know, pretty technical term there 😂)

Melt 8 tablespoons butter in a skillet over medium-high heat. Add the onion and celery, and cook until beginning to soften, about 7 minutes. Add the garlic and seasonings. Cook about 5 more minutes, and remove from heat.

Add the bread cubes, apple, cranberries, pecans, and onion mix to a large bowl.

Whisk two eggs in a medium bowl. Add three cups of vegetable broth to the eggs, and whisk to combine. Pour the broth and egg mixture over the cornbread mixture. Carefully fold ingredients together to combine well.

Pour the dressing mix into a prepared 10×14 baking dish.

Bake at 375ºF covered for 35 minutes. Remove the cover, and bake 15 more minutes until dressing is golden brown. Make sure dressing reaches 165ºF with an instant read thermometer. Remove from oven and let rest about five minutes before serving.

SERVING SUGGESTIONS:

• Use as the stuffing for Stuffed Cornish Game Hens, chicken, or turkey.
• Serve as a side dish for Air Fryer Turkey Breast.
• Use part of the recipe to stuff your bird, and prepare the rest in a casserole for your vegetarian family members and friends.

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RECIPE NOTES:

• If you need to save yourself a little time, Trader Joe’s carries cubed gluten-free bread cubes for stuffing during the holidays. I’ve used it before with excellent results. (Just reserve the seasoning packet for another use.)
• If you like the top of your stuffing a little crispier, like I do, then place the stuffing under the broiler for a few minutes. Just keep a close eye on it so that it doesn’t burn.
• If you want the dressing to be a little bit sweeter, use dried cranberries instead of fresh.
• My Cuisinart Cast Iron Lasagna pan is perfect for cooking this dressing.
• This is an inexpensive instant read thermometer that is frequently used in my kitchen to double check temps.

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