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Thanksgiving Holiday Stuffing

November 14, 2012 By Jessica

Thanksgiving is right around the corner. Time goes by so fast. As fast as it goes I am excited for the holiday. Stuffing has always been part of our holiday tradition. Here is my dairy free thanksgiving holiday stuffing recipe, that’s also egg-free, and meat free as a vegan option for the holiday. Sometimes I make a dairy-free stuffing (not meat-free) with fennel sausage and apples. This year I decided on making it a meat-free stuffing with a heavy emphasis on farmer’s market produce. Also, I’m cutting some of the sugar in the desserts this year, trying to make it more healthier-ish holiday meal. The holiday menu can really creep up with unnecessary fat and calories. If it tastes delicious without it then who needs it! I will be posting more Thanksgiving recipes this week.…enjoy!

Serves: 8-10

Note: Will need an oven-safe casserole dish

Ingredients:

3 celery stalks, chopped
2 medium onions, diced
1 leek, green ends removed, sliced
1/4 bunch fresh flat leaf parsley, chopped, about 3 tablespoons
2 tablespoons dried thyme
2 tablespoons fresh sage leaves, stems removed, chopped (about 15 leaves)
1 tablespoon dried rosemary
2 apples, Fuji or Granny Smith variety
1 bunch fresh Swiss chard, 3/4 of stems removed, finely chopped
1 cup raisins
1 1/2 cups chestnuts, cooked, chopped
1/2 cup non-dairy creamer (I use So Delicious Original flavor)
3/4 cup vegetable broth (I use Organic Pacific)
4 slices vegan rice bread (I use Food for Life)
3 tablespoons Earth Balance Soy Free Spread PLUS extra for greasing casserole dish
3 tablespoons sunflower oil
3 teaspoons kosher salt
1 1/2 teaspoons crushed black pepper

Preparation:

Preheat oven temperature to 350 degrees F

Heat a large skillet over medium-high heat with 3 tablespoons of Earth Balance and sunflower oil. When it begins to sizzle add onions, celery, leeks, rosemary, thyme, parsley. Let it cook until softened, about 2 minutes. Add half the kosher salt, and all of the pepper. Stirring occasionally.

Meanwhile, soak raisins in 1/2 cup of hot water until ready to use. Set aside.

Reduce heat to medium. Add apple, chestnut, stir to combine well, cook for about 1 minute, until you see the apple has just begun to soften. Then add Swiss Chard, raisins, and remaining kosher salt, stir to combine well. Continue stirring to make sure there aren’t any browned bits on the bottom of the skillet.

When the Swiss Chard has wilted (about a minute or two) add the vegetable broth and creamer. Let it cook for 2-3 minutes, stirring occasionally. Meanwhile, toast the vegan bread, then dice into 1 inch cubes.

Add the bread cubes to the skillet, toss gently.

Turn off the heat. Then transfer to a greased oven safe casserole dish. Bake for 25-30 minutes until the bread has toasted and mixture appears bubbly. Let it rest for 30 minutes before serving. Serve hot.

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Filed Under: entertaining, holiday, side dishes, vegan Tagged With: dairy-free, entertaining, gluten-free, holiday, side dishes, soy-free, vegan

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Comments

  1. Jill says

    November 9, 2014 at 5:55 pm

    I am making a vegan Thanksgiving dinner and want to make your recipe but I don't like chesnuts. Any ideas?
    Reply
    • Jessica says

      November 10, 2014 at 11:38 am

      Hmm, I would replace the chesnuts with pecans, or walnuts. Both have the earth flavor for the stuffing. Hope this helps :)
      Reply
  2. Greg says

    November 20, 2014 at 10:37 pm

    This is a dream vegan stuffing. Thank you for this hearty recipe.
    Reply
  3. Debbie says

    November 23, 2014 at 11:03 am

    This looks so amazing. If I can't find coconut creamer what do you suggest I use instead? I want to make this for my husband and I first Thanksgiving dinner and we are hosting! Your recipe looks like a good one.
    Reply
    • Jessica says

      November 23, 2014 at 11:06 am

      You can replace it with vegetable stock. Enjoy the stuffing and Happy Thanksgiving as new hosts! :)
      Reply

Trackbacks

  1. Roast Turkey says:
    September 8, 2014 at 11:48 am
    […] I am so excited, it should be up and running by December 1st (fingers crossed). And check out the stuffing I made to go with this bad boy. Until then, have a very happy and healthy Thanksgiving everyone! […]
    Reply
  2. Gluten Free Focaccia Stuffing w Leeks & Mushrooms says:
    November 11, 2014 at 5:31 pm
    […] I also have a vegan stuffing recipe for our friends (see here). […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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