Sweet raisins, toasted walnuts, fresh herbs, sprouted/whole grains and a touch of sour granny smith apple make this stuffing one that everyone will love this Thanksgiving. It tastes rich, buttery and definitely “not-vegan,” so give it a try and wow your skeptical guests this holiday. You can make this recipe gluten free, too. Just use the gluten-free bread (or bagels) of your choice (try Gluten-Free Baking Academy sourdough or multi-grain) or the Toasted Super Seed Bread recipe from the YumUniverse book.
Glass casserole baking dish
Large glass bowl
1 yellow onion, chopped (here’s a tip)
1/3 cup celery, chopped
3 tbsp cold-pressed coconut oil
6 cups sprouted grain bread, cut into cubes or torn into pieces (you can use gluten-free bread)
1 cup vegetable broth (make your own)*
2 granny smith apples, cored and chopped
1/2 tsp fresh ground black pepper
1/2 tsp fine ground sea salt
1 tsp fresh sage, finely chopped
1/2 tsp fresh thyme, chopped
1/4 cup parsley, chopped
1 cup walnuts, chopped
1/2 cup sundried raisins of your choice
*If you like a stickier stuffing, add more vegetable broth to get the consistency that you like.
Makes: 8 servings
Time: 50-60 minutes
Let‘s get started.
If you have time, let your bread sit out to “stale” overnight—it doesn’t make or break the recipe, but it makes the stuffing texture heartier.
You can roughly tear, or cube your bread (the main pic above is torn…I like imperfection). Toss into a large glass bowl and set aside.
Prepare your herbs and set aside. In a medium pan, warm 1 tbsp coconut oil over medium-high heat and add chopped onion and celery. Cook, stirring often, until translucent and browned—10 minutes.
Chop walnuts and toast in the oven at 350°F for 5 minutes. Remove and set aside.
Warm the remaining coconut oil in a saucepan if necessary to get a liquid and set aside. Pour veggie broth into bowl with your bread and toss.
Add chopped herbs, walnuts, and all remaining ingredients, except coconut oil, to the bowl and fold until well mixed.
Spread stuffing out evenly in the glass casserole dish and drizzle remaining melted coconut oil over mixture.
Bake for 20 minutes. Remove, stir and bake for another 20 minutes.
You can make this a day in advance. Just reheat in the oven. Store in an airtight glass container. Enjoy!
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