Gluten Free Dressing (vegan option)

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Dressing, stuffing, whatever you call it, it’s a classic Thanksgiving side dish, and now it’s gluten free!

Finding a gluten free bread that tastes delicious for sandwiches can be a challenge, but fortunately, ANY gluten free bread will do for this dressing recipe. Whether it’s frozen or not doesn’t matter here because you’re going to take the whole loaf and toast it. Canyon Bakehouse is by far my favorite brand for delicious gluten free bread, but like I said, you can use the gluten free bread of your choice. Just toast up the whole loaf and then tear it into bite-sized pieces. 

So let’s get to the rest of the ingredients you will need for this dish:

• 1 loaf gluten free bread
• 1 flax egg (1 tbsp flaxseed meal and 3 tbsp water)
• 1/2 cup diced celery
• 2 tbsp dried minced onion
• 1 tbsp dried parsley
• 1/4 tsp black pepper
• 1 1/2 tsp salt
• 1 1/2 tsp dried sage
• 2 cups chicken bone broth (use vegetable broth for vegan option)

Directions:

Preheat oven to 350°F

Make flax egg by combining 1 tbsp flaxseed meal with 3 tbsp water and letting sit in fridge for 15 minutes

Toast the loaf of bread and cut into bite-sized cubes, then add to a large mixing bowl

Add flax egg, diced celery, minced onion, parsley, salt, pepper, sage, and broth to the mixing bowl and stir to combine all ingredients. Toast should be well coated and combined

Transfer to a greased 9×13 baking dish and bake for 30-40 minutes at 350°

Allow to cool 5 minutes before serving to let it continue setting up

Broth:

• If using a salted broth, you will probably want to use less salt
• Use vegetable broth for a vegan option
• Bone broth adds protein
• Chicken broth or stock works just fine

Onion:

• Dried minced onion gives this dressing a Stove Top stuffing vibe
• 1/4 cup diced shallot is a great option in place of dried minced onion
• 1/4 cup diced sweet or yellow onion works as well

Leftovers:

• Store leftovers in fridge in airtight container for up to 3 days
• Reheat in oven at 350° for about 10-15 minutes
• Reheat in microwave for 2-3 minutes

Freezing:

You can make dressing ahead of time and freeze it, but it’s best to freeze it before you cook it. Wrap your dish in plastic wrap and then cover with two layers of foil to prevent freezer burn. You can freeze dressing for up to 3 months. Let thaw in the fridge for 24 hours prior to baking.