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 her recipe for stuffing every year for the holiday's just so that I could eat my weight in it.
This recipe for Gluten Free Sourdough Stuffing will change your holiday meals forever!
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!
If you’ve tried this Gluten Free Sourdough Thanksgiving Stuffing Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you, and your reviews and comments really help others that visit This Mess is Ours!
PrintGluten Free Sourdough Thanksgiving Stuffing
Have leftover stuffing? I love toasting leftover stuffing under the broiler until crisp and topping with a fried egg for breakfast. So so good!!
Don’t forget to rate the recipe, and let me know what you think about this Gluten Free Sourdough Thanksgiving Stuffing Recipe in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
- Yield: 8-10 servings 1x
Ingredients
- 1 ½ 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
- 1 ½ cups vegan "chicken" broth
- ¼ cup heavy cream
- 6 gluten free sourdough rolls, I use Bread Srsly brand, cut into 1-inch cubes
- 1 ½ cups cooked Beluga lentils
- ½ cup dried cranberries
- kosher salt and pepper to taste
Garnish
- pickled cranberries, optional
- fennel fronds
Instructions
- Preheat the oven to 350°F and lightly grease a 13x9 inch baking pan. (You can also use two smaller pans if desired)
- 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.
- 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.
- Place the cubed bread into a large mixing bowl and add the lentils, cranberries and remaining sage.
- Pour the cooked vegetable mixture over the bread and stir to combine.
- Transfer the mixture to the prepared baking pan and bake for 45-60 minutes stirring at least once.
- Right before serving sprinkle the optional pickled cranberries and the fennel fronds over the stuffing.
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What are the health benefits of lentils?
Lentils are full of plant-based protein and fiber along with a number of essential nutrients, especially Vitamin B. Lentils help promote gut health and lower risks of heart disease and diabetes.
Click here for more information on the health benefits of lentils.
Frequently Asked Questions
Kathy Hacmac says
Can the "gluten free sourdough thanksgiving stuffing" be made ahead and then frozen??
Would it be better to leave it raw or bake it and then freeze it?
meg@thismessisours says
I would assemble it, let it thaw, and then bake. I haven't tried it myself though, so if you give it a try let me know how it works out. Happy holidays!