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Sweet Stuffing- Gluten Free and Dairy Free
This is a sweet spin on a Thanksgiving classic. This stuffing starts with our gluten free and vegan cinnamon raisin bread and adds the sweet notes of sautéed apples, sweet potato and red onion. If you're looking to shake up your holiday routine, start here!
Course Main Dish
Keyword Bread, Main Dish
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 3-4 hours
Servings
Ingredients
Course Main Dish
Keyword Bread, Main Dish
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 3-4 hours
Servings
Ingredients
Instructions
  1. Chop a half loaf of cinnamon raisin bread into 1/2" cubes and set aside to dry for a few hours.
  2. When the bread is dried out, preheat the oven to 350 degrees and grease a casserole dish.
  3. In a 3 quart pan, heat 2 Tablespoons of oil. Add the yellow onion, carrot, and celery. Cook until the onions are semi-translucent, 5-7 minutes.
  4. Add the chopped apples, spices and mustard, and cook for 2 more minutes.
  5. Add the cider, stock and oat milk. Simmer for 5-7 minutes.
  6. Add the bread pieces and toss until just combined.
  7. In the prepared casserole dish, arrange the sweet potato and red onion pieces around the perimeter of the dish.
  8. Pour the stuffing mixture over the sweet potatoes and red onion. Cover and bake for 40 minutes.
  9. Remove the cover, sprinkle the top of the stuffing with pecans and bake uncovered for 10 minutes until the top is crispy.