Apple Cranberry Stuffing {vegan & gluten-free}
Think you can’t enjoy stuffing if you’re avoiding gluten? Think again! This vegan, gluten-free Apple Cranberry Stuffing recipe is delicious!
Adapted From an Old Family Recipe
Gluten-free bread is often dry and not very tasty. But that not-so-good bread is great for stuffing! This recipe is adapted from a favorite pre-gluten-free family recipe. And I have to say, I think it might be better than the original!
In addition to swapping out the bread, I had to rethink the fat. I used to make this stuffing with a stick and a half of butter! I opted to replace the butter with olive oil and vegetable broth. It worked like a charm.
While I usually avoid processed oil, I figured I could relax my standards just a little for the holidays. I wouldn’t suggest any kind of stuffing be considered healthy food. But I’m satisfied I’ve made a healthier version of a Thanksgiving favorite.
Simple Ingredients
This Apple Cranberry Stuffing is moist and flavorful.
Apples and cranberries add a touch of sweetness. (You can replace the cranberries with raisins for a slightly different twist.)
Walnuts create texture and a lovely nutty flavor.
Fennel seeds evoke the essence of sausage stuffing without the meat.
Sage and thyme build on the overall taste in a delightful way.
Go ahead and indulge! Who knew vegan and gluten-free stuffing could taste so good?
Recipe Variations
I’ve tweaked this recipe over the years to accommodate family members’ food sensitivities and preferences. As such, I usually swap the cranberries for raisins and leave out the walnuts and thyme. Feel free to adjust the ingredients to your taste!
Apple Cranberry Stuffing {vegan & gluten-free}
Ingredients
- ¼ cup olive oil
- 1 cup low sodium vegetable broth
- 1½ cups celery chopped
- ¾ cup onion chopped
- 3 cups apple chopped, about 2 medium apples, leave skin on if organic
- ¾ cup dried cranberries or raisins
- ½ cup chopped walnuts
- 1 tsp. fine sea salt
- 1 tsp. fennel seeds
- ½ tsp. ground sage
- ½ tsp. dried thyme
- ¼ tsp. pepper
- ¼ tsp. garlic granules or garlic powder
- ⅛ tsp. paprika
- ⅛ tsp. turmeric
- ⅛ tsp. onion powder
- 8 cups gluten free bread sliced into 1/2 inch cubes
Instructions
- Warm olive oil in a Dutch oven or 5-quart sauté pan over medium heat.
- Add onion and celery and cook 4-5 minutes, stirring occasionally, until onions begin to turn translucent and celery begins to soften.
- Reduce heat to medium low and add remaining ingredients (except bread) and stir and cook for another minute.
- Turn off heat and add half of the bread. Stir to mix and then add the remaining bread. Continue to stir until all of the bread appears moist.
- Spoon the mixture into a large casserole dish, cover and bake for 30 minutes at 375 °F.
- Keep warm until ready to serve.
Notes
Nutrition
More Holiday Recipes
Looking for more vegan, gluten-free holiday recipes with a healthier twist? Here are a few to explore:
- Cranberry Sauce is a Thanksgiving staple, and maple syrup replaces sugar in this recipe.
- Vegan “Eggnog” offers a fun way to ring in the holidays.
- Blueberry Breakfast Casserole provides a nice breakfast for a crowd.
I eagerly pulled the serving bowl filled with the apple cranberry stuffing closer to me so I could ladle a pile onto my plate. Too bad I had to share with others. Sad to see the serving bowl empty……a forlorn tiny chunk of apple the lone indicator of the moist tastiness that until recently had occupied the now empy vessel………Then I was really grateful when Margaret said there was a full second bowl of stuffing on the counter.
Another triumph for Veggie Primer!
🙂
I have never found a store-bought vegan, gluten-free bread. Does this exist???
FoodforLife.com makes vegan gluten-free bread. 🙂
Yes Sprouts has gluten free vegan bread
Knead bread is a great gluten free and vegan bread!
Good to know. Thanks for sharing!
Does the bread need to be stale?
No – I use fresh bread.
Is this something you can make the night before?
Absolutely. I usually make it the night before! 🙂 Happy Thanksgiving!
Okay – this was incredible!
I made the stuffing this morning, a day early because I thought it’d be even more delicious if it marinated in the herbs, spices, and vegetable stock overnight… but now my concern is that I will have eaten all of it before Christmas dinner tomorrow.
Instead of using French bread, I used the Country Harvest Ancient Grains that had been sitting in my freezer. And instead of using only cranberries, I used half cranberries and half raisins. I also opted out of the walnuts because I forgot to buy them at the store…
As for apples, I suggest using Honeycrisp – they’re a little on the pricey side, but worth it!
You can bet I’ll be making this one again.
Thank you, Dana. I’m so glad you enjoyed the recipe and I hope you had a wonderful Christmas! 🙂