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Apple Walnut Stuffing

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.
Course Side Dish
Cuisine American, Gluten-Free, Vegan
Keyword apples, christmas, dairy-free, gluten free, holiday recipes, stuffing, thanksgiving, vegan, vegetarian, walnuts
Prep Time 10 minutes
Cook Time 46 minutes
Total Time 56 minutes
Servings 8

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

*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.
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