My favorite gluten and dairy free stuffing of all time is something I made up on the fly one year for a Thanksgiving dinner that I was hosting. I worked for Whole Foods Market at the time and on a break I began walking around the store contemplating how to make stuffing that I could eat AND that everyone else would enjoy as well.
I’ve had friends ask for the recipe and they all say everyone they make it for enjoys it, so it must be a keeper.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- HEAT 1 tbsp. coconut oil on medium high heat.
- SAUTE 1/3 cup finely chopped onion and 1/3 cup finely chopped celery with some sea salt until just about tender.
- STIR in 2-3 finely chopped cloves of garlic.
- STIR in 2 tsp. dried rosemary and 1 tsp. rubbed sage.
- ADD 2 cups of your favorite broth; bring to a boil.
- PRE-HEAT oven to 400 degrees.
- STIR about 4 cups of croutons into broth.
- COVER, take off burner, and let sit for 5 minutes.
- ADD more broth, if needed for desired consistency.
- STIR in 2/3 cup sweetened dried cranberries, 1 cup slivered almonds, 1/2 cup cooked wild rice, salt and pepper to taste.
- LIGHTLY grease casserole dish with some coconut oil.
- PLACE stuffing into casserole dish.
- BAKE uncovered for 15-20 until desired consistency.
- SPREAD each side of about 7 slices of your favorite bread (we eat Outside the breadbox vegan oat bread) with coconut oil.
- COMBINE in a separate bowl 1 tsp. of dried rosemary, 1 tsp. dried thyme, 1/2 tsp. garlic powder, and salt/pepper to taste.
- SPRINKLE mixture onto both sides of the bread.
- PUT them on a baking sheet and toast in oven @ 375 degrees until golden brown.
- LET cool and chop them into small cubes.
This year will be a difficult Thanksgiving because it’s the first in so many years that I will not be hosting it. However, my plan is to still make a small meal to include this stuffing. I also plan to make a small turkey, mashed potatoes/gravy, and brussels sprouts.
I’m grateful to be able to make a Thanksgiving meal.
What’s your favorite stuffing recipe?
Thanks for listening!