Total Time: About 2 hours | Serves: 4-6

Filled with sweet caramelized onion and apple, and wonderfully aromatic sage and thyme, this stuffing makes a delicious gluten-free, vegan Thanksgiving side.


1 classic sourdough loaf, cubed

1 medium yellow onion, sliced

1 medium apple (we used a pink lady), diced

1/4 cup celery, diced

1 tsp fresh thyme, chopped

3 fresh sage leaves, minced

3/4 cup vegetable broth

1 flax egg (1 tbsp ground flax + 3 tbsp water)

4 tbsp olive oil

Salt and pepper, to taste


Preheat oven to 350°F. Place cubed gluten-free Classic Sourdough onto a rimmed baking sheet and bake for 15-20 minutes or until golden.

Heat 2 tbsp olive oil in a large sauce pan over medium-high heat. Add onion slices and stir to coat the slices with oil. After 10 minutes, sprinkle with about 1 tsp salt and reduce heat to medium. Let caramelize, stirring occasionally, and remove from heat once caramelized, after about 30 minutes to 1 hour.

Heat another 2 tbsp olive oil and sauté the celery, thyme, pepper, and a pinch of salt for about 4 minutes. Add diced apple and cook an additional 5 minutes, or until tender.

Prepare the flax egg by whisking together 1 tbsp ground flax with 3 tbsp water. Let sit 5 minutes to thicken before using. Once thickened, whisk together with the vegetable broth.

Add bread cubes to a large mixing bowl. Top with sautéed apple mixture and caramelized onions. Add the sage and pour the broth mixture over the bread. Stir well to combine.

Transfer stuffing to an oiled casserole or baking dish. If bread isn't fully moist, add an additional 1/4 cup of broth. Let sit for 20 minutes to let the sourdough absorb the liquid. 

Place into the oven and bake 30-40 minutes, or until the top is golden and no liquid appears if you insert a knife into the center of the stuffing.