Gluten-Free Caramelized Apple & Onion Stuffing

Filled with sweet caramelized onion and apple, and wonderfully aromatic sage and thyme, this Caramelized Apple & Onion Stuffing makes a delicious gluten-free, vegan Thanksgiving side.

 

How To Make Gluten-Free Stuffing

  • Make sure your gluten-free bread cubes are toasted so that it properly soaks up the moisture of the veggie broth and apple.
  • Let your onions truly caramelize. It will take some time (about 30 min to an hour). Jammy, sweetly caramelized onions enhances the flavor of the dish. Cook low and slow, and if the onions start sticking, add a tablespoon or two of water. 
  • We're using a flax egg to make this recipe vegan, but you can use a real egg. Make sure you let the flax egg develop its binding capacity by letting sit for a few minutes. 
  • Once you add your mixture to the baking pan, don't skip on letting it sit to absorb. Letting it sit allows our gluten-free bread to soak up all the flavors of our ingredients, making for a flavorful, structurally complete stuffing. 

 

Egg-Less, Gluten-Free, & Dairy Free! 

This stuffing recipe is gluten-free and vegan (dairy-free and egg-free!). Made as a holiday side dish, our vegan and gluten-free guests can enjoy too. 

All stuffings start with a quality bread. Bread SRSLY's gluten-free sourdough is top-9 allergen free, full of flavor, and has integral structure. It won't fall apart once absorbing moisture and baking, so no one will know it's completely gluten-free.

 

Total Time: About 2 hours | Serves: 4-6
Gluten-Free, Vegan

 

NUTRITION INFORMATION

Per 1/6 serving

Calories: 258
Fat: 11.2g
Carbohydrate: 37.5g
Fiber: 2.8g
Protein: 3.2g

 

INGREDIENTS

  • 1 Bread SRSLY 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


DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. 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. 
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