This 8-ingredient, gluten-free and vegan apple walnut stuffing is the perfect holiday side dish! This easy-to-make stuffing features toasted gluten-free bread tossed with plant-based butter, veggie broth, onions, apples, walnuts, raisins and sage for a savory dish with a touch of sweetness.
No Thanksgiving feast is complete without it.
Even if you are both gluten-free and vegan.
I mean, why should the wheat and meat eaters have all the fun?!
Why you’ll love this stuffing
- It’s easy to make with only 8 ingredients.
- It’s the perfect addition to your holiday table.
- This stuffing combines the sweetness of apples and raisins with the earthiness of onions, sage and walnuts for the perfect combination of flavors.
- To make this recipe vegan, I swapped dairy-based butter with vegan butter and turkey/chicken broth with vegetable broth. You can opt for low-sodium broth if preferred. Be sure to check ingredient labels to ensure your broth is gluten-free and use a certified GF brand if needed.
- For the bread component, I used my favorite millet bread from my local baker but you can use any gluten-free, vegan bread of choice. I recommend Little Northern Bakehouse's millet and chia, white, whole grain or sprouted 7 grain.
- For the onion, I used a yellow onion.
- For the apple, I used the fuji variety.
- For the walnuts, I used pre-chopped walnuts.
- For the raisins, I used 2 (1-ounce) boxes.
- For the sage, you can use ground or rubbed.
How to make this apple walnut stuffing - step by step
Preheat your oven to 400° F.
Spread the bread cubes out in an even layer on a parchment-lined baking sheet.
Bake for 10 minutes.
While the bread is in the oven, heat butter in a non-stick pan over medium heat until melted.
Add onion and season with salt to taste. Cook on until the onion is translucent, about 3 minutes, stirring frequently.
Add the apples and cook for 3 more minutes, stirring frequently.
Spray an 11” x 7” casserole dish generously with olive oil spray.
Add toasted bread cubes to the casserole dish.
Then add the onion and apple mixture.
Add the walnuts.
Add the raisins.
Pour in the veggie broth.
Add the sage.
Bake for 30-40 minutes at 350° F until hot throughout and lightly browned on top.
Tips for making
- Gluten-free bread has a tendency to suck up liquids very quickly and some of it gets more mushy or soggy than others. Depending on the type of bread you are using, you may or may not need to use additional broth. If you find that the uncooked stuffing seems too dry after you mix it, add in a bit more broth depending on your preferred texture.
- If you want to make this stuffing a day in advance, after baking, cover and store in the refrigerator. When ready to cook, add a little more broth to re-moisten and then, mix it up before reheating. Reheat in a 350° oven until warmed throughout.
- Not a fan of raisins? Try using dried cranberries instead.
Storing and reheating leftovers
The stuffing will last up to 2-3 days covered in the refrigerator. You can reheat in the microwave or oven until warmed throughout with a little extra broth to soften it if it becomes dried out. It’s also pretty tasty cold
More Thanksgiving dinner recipes
- Chickpea Veggie Loaf
- Vegan Cream Cheese Mashed Potatoes
- Chickpea Flour Gravy
- Balsamic Roasted Brussels Sprouts
- Gluten-Free Vegan Green Bean Casserole
- Stovetop Gluten-Free and Vegan Mac and Cheese
- Chickpea and Butternut Squash Vegan Casserole
Apple Walnut Stuffing
- 6 cups cubed gluten-free, vegan bread (approximately 16 ounces)
- 2 tbsp vegan butter
- ½ cup chopped onion
- fine sea salt to taste
- ½ cup diced apple, peeled if desired
- ½ cup chopped walnuts
- 2 oz raisins (I used 2 (1 oz) boxes)
- 2 cups gluten-free vegetable broth, low sodium if desired (plus more if needed)
- ½ tsp rubbed or ground sage
- Preheat oven to 400° F.
- Spread the bread cubes out in an even layer on a parchment-lined baking sheet. Bake for 10 minutes.
- While the bread is in the oven, heat butter in a non-stick pan over medium heat until melted.
- Add onion and season with salt to taste. Cook on medium until the onion is translucent, about 3 minutes, stirring frequently.
- Add the apples and cook on medium for 3 more minutes, stirring frequently.
- Spray an 11” x 7” casserole dish generously with olive oil spray. Add toasted bread cubes, onion and apple mixture, raisins, walnuts, *vegetable broth and sage. Use a spoon to combine the ingredients. Bake for 30-40 minutes at 350° F until hot throughout and lightly browned on top.
(Please refer to the post above for instructional photographs for this recipe)
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