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Gluten Free Sourdough Thanksgiving Stuffing

Gluten Free Sourdough Thanksgiving Stuffing recipe | The perfect gluten free and vegetarian stuffing for your holiday gathering this year. | by @beardandbonnet

Hands down, my favorite dish on the Thanksgiving table is the stuffing! My grandmother knew this about me early on in life and started making an extra pan of stuffing every year for the holiday’s just so that I could eat my weight in it.

Gluten Free Sourdough Thanksgiving Stuffing recipe | The perfect gluten free and vegetarian stuffing for your holiday feast this year. | by @beardandbonnet

I am so in love with this stuffing- the gluten free Bread Srsly sourdough rolls that I love so much for veggie burgers  takes the flavor of this stuffing to the next level! The usual stuffing ingredients are all here too; onion, carrot, celery and garlic…plus I added in some fennel and Beluga lentils this year. I just love fennel and lentils together, it is unexpected, but so delicious! Don’t even get me started on the pickled cranberries scattered across the top because I am legitimately obsessed with them. I have been topping all of my fall creations with these little tart and tangy jewels and using the pickling liquid for fall inspired cocktails too!

Gluten Free Sourdough Thanksgiving Stuffing recipe | The perfect gluten free and vegetarian stuffing for your holiday feast this year. | from @beardandbonnet

Gluten Free Sourdough Thanksgiving Stuffing
Author: 
Serves: 8-10 servings
 
Have leftover stuffing? I love toasting leftover stuffing under the broiler until crisp and topping with a fried egg for breakfast. So so good!!
Ingredients
  • 1½ sticks butter or vegan butter
  • 3 tablespoons chopped fresh sage, divided
  • 1 large white onion, chopped
  • 1 fennel bulb, chopped and fronds reserved
  • 1 carrot, finely chopped
  • 3 stalks celery, finely chopped
  • 1 apple, cored and chopped with skin on
  • 3 cloves garlic, minced
  • 1½ cups vegan "chicken" broth
  • ¼ cup heavy cream
  • 6 gluten free sourdough rolls, I use Bread Srsly brand, cut into 1-inch cubes
  • 1½ cups cooked Beluga lentils
  • ½ cup dried cranberries
  • kosher salt and pepper to taste
Garnish
  • pickled cranberries, optional
  • fennel fronds
Instructions
  1. Preheat the oven to 350°F and lightly grease a 13x9 inch baking pan. (You can also use two smaller pans if desired)
  2. Melt the butter over medium heat in a large sauce pan. When the butter has melted add 1 tablespoon of the sage, the onion, fennel, carrot and celery.
  3. Cook for 6-7 minutes until the onion are translucent and the vegetables have softened. Add the garlic, apples and a generous amount of salt and pepper. Cook for 2 minutes then add the broth and the cream to the pan then season again with salt and pepper if needed. Saute for 1-2 minutes more.
  4. Place the cubed bread into a large mixing bowl and add the lentils, cranberries and remaining sage.
  5. Pour the cooked vegetable mixture over the bread and stir to combine.
  6. Transfer the mixture to the prepared baking pan and bake for 45-60 minutes stirring at least once.
  7. Right before serving sprinkle the optional pickled cranberries and the fennel fronds over the stuffing.
 

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.