Gluten-Free Low-Fat Vegan Stuffing

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My favourite part of turkey dinner is a classic stuffing, one like my grandmother used to make. Because of everyone’s dietary needs, it has become challenging during holiday gatherings. This is why I wanted to make a gluten-free, low-fat vegan stuffing that is light and airy and perfectly crisp on the outside. It is not the heavy cake style that you need to cut with a knife. Basic stuffing is a combination of dry bread, butter, onions, celery, broth, eggs, spices and fresh herbs. However, gluten-free stuffing is a bit trickier because of the bread texture. The stuffing can become dry or soggy and mushy.

When you make gluten-free stuffing, there is more to it than gluten-free bread, especially when making gluten-free, vegan stuffing. I know it can be trying to figure out the combination of ingredients that make that perfect stuffing. This is why I wanted to share my favourite gluten-free, low-fat vegan stuffing recipe with you today. 


gluten-free stuffing


It is all about the bread in gluten-free stuffing?

First, you must start with gluten-free white sandwich bread, do not use heavy seeded bread – it will not work. The second important part is, the bread has to be well toasted. Since most gluten-free white bread varieties tend to be dry and bland, I have added fresh apples, which add moisture and delicious flavour. Apples pair exceptionally well with the bread. I have also added a few raisins, adding texture and a little sweetness. Trust me…the fruit makes the stuffing sensational. The rest is easy, plenty of fresh herbs and just the right amount of broth. One critical ingredient to add is flaxseed. The flaxseed replaces the eggs in this Gluten-Free, Low-Fat Vegan Stuffing.

Should the stuffing be cooked inside or outside of the turkey?

In my opinion, gluten-free stuffing should always be cooked outside of the turkey because it needs the air. Otherwise, it WILL become soggy and mushy. Another reason to bake this stuffing outside of the turkey is that the stuffing is vegan. The best part about this stuffing is, you can add it to just about anything, then smother it with gravy and dig in! And, once you have the stuffing I would recommend the Yam and Sweet Potato Mash, the tastiest, creamiest vegan side to add to your holiday table.


  • 2 cups GF vegetable broth (if the broth is unsalted add 1/2 tsp. salt)
  • 2 Tbsp. Ground flaxseed
  • 1 loaf gluten-free, egg-free white sandwich bread cut into small cubes (should make about 8 cups)
  • 3 Tbsp. Extra virgin olive oil
  • 1 cup chopped onion
  • 1 cup diced celery
  • 2 tsp. GF dried thyme
  • 1 tsp. GF ground sage
  • 1/2 tsp. GF ground black pepper
  • 1 cup chopped fresh parsley
  • 1 large apple, peeled, cored and chopped
  • 1/2 cup raisins
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  • Preheat oven to 350 F and spray a 9x13-inch baking dish with non-stick cooking oil
  • Mix vegetable broth with flaxseed and set aside for 20 minutes
  • Place bread cubes on a large baking sheet and toast in the oven for 15 - 20 minutes, until golden. Remove and cool
  • While the bread is toasting sauté onions and celery in olive oil for 3 minutes. Then cover and cook for 10 more minutes over low heat. Remove the lid and stir in thyme, sage, black pepper and parsley. Remove from the heat
  • Place bread cubes in a large bowl and add the onion mixture. Mix until evenly coated
  • Add apples, raisins and vegetable broth and toss to combine
  • Transfer stuffing to prepared pan and bake for 45 - 50 minutes until golden brown and crispy. Enjoy!
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