VEGETARIAN GLUTEN FREE STUFFING RECIPES

Steps:

• 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.
• 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.
• 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 prepared10x14 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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
• Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
• Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
• Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.