Apple & Sage Stuffing

VG - GF - RF
Serving Size:

Completely vegan and gluten free, using the best comforting fall ingredients like apple and sage, this homemade stuffing is the perfect thanksgiving side!

  • 1 loaf of stale gluten free sourdough
  • 6 tbsp of vegan butter
  • 1 large diced yellow onion
  • 1 large peeled and diced apple
  • 4 stalks of diced celery
  • 4 cloves of minced garlic
  • 1 pack of diced apple and sage Field Roast brand sausage (or sub other vegan sausage)
  • 3 bunches of chopped fresh sage (about 1 store bought package)
  • 4 sprigs of fresh chopped rosemary
  • 6 sprigs of fresh chopped thyme
  • ½ tsp sea salt
  • ¼ tsp pepper
  • 3 cups of vegetable broth (plus more if needed)

Serving Suggestion:

Serve hot topped with fresh chopped herbs! 

How To:

  1. If your bread is fresh and not yet stale, chopped into bite sized cubes and leave out on the counter for at least 5-6 hours, or overnight. Your bread should be slightly hard and crunchy.
  2. Then, preheat your oven to 350 degrees Fahrenheit and grease a large baking dish with vegan butter or oil.
  3. Add your cubed sourdough pieces to the greased baking pan and place off to the side.
  4. Next, to a large skillet, add 6 tbsp of vegan butter on medium heat.
  5. Once butter is melted and slightly bubbling, add your diced yellow onion, cook for about 2-3 minutes, or until onion has softened.
  6. Then, add your diced apple, diced celery and minced garlic. Stir to combine and cook for an additional 2-3 minutes.
  7. Next, to the same pan, add your diced vegan sausage and stir. Cook until sausage has browned and gotten slightly crispy, about 3-5 minutes.
  8. Then, add your chopped herbs like sage, rosemary and thyme. Sprinkle on your sea salt and pepper then stir until fully combined. Cook until herbs are fragrant, about 2-3 minutes.
  9. To the same pan, add your vegetable broth and stir to combine cook for an additional few minutes.
  10. Remove skillet from the heat. Pour this mixture on top of the cubed sourdough in the baking pan then stir until fully combined.
  11. If their was not enough liquid to absorb into all of the bread, add a few splashes of vegetable broth over the top and stir again until fully combined.
  12. Cover your stuffing with aluminum foil and cook for 30 minutes.
  13. Once the 30 minutes is up, remove the aluminum foil and cook for an additional 30 minutes, until the top of the stuffing is golden brown.
  14. Remove from the oven, serve hot and enjoy! 

a sip

More recipes