STUFFING

Low-carb / paleo-friendly / gluten-free / corn-free

1 bag Awesome Bunz
1 medium onion
2 ribs celery
6 to 8 Tablespoons (or more) grass-fed butter, ghee or fat of choice, softened/melted
1 to 2 cups broth or stock, heated (amount depends on your desired level of moistness)
1 to 2 Tablespoons herbs, fresh (or 1 – 2 tsp dried)
Whole herbs ground or crushed when using will have a lot more flavor. Parsley, sage, rosemary, and thyme are commonly used.
1 to 2 eggs (optional)
Sea salt and freshly ground black pepper, to taste

The following ingredients are suggestions to personalize and add flavor and quantity to your stuffing.

1/2 – 3/4 cup nuts (walnuts, pecans, or your choice), toasted and roughly chopped
3/4 to 1 pound cooked sausage – This could be anything from a breakfast sausage, crumbled without casing, or an apple maple sausage link cooked and sliced or chopped, or any speciality flavors that you enjoy.
1/2 – 1 pound mushrooms (standard champion, crimini, or a mix of wild mushrooms) sliced or chopped (If using dried mushrooms, reduce quantity and be sure to soak them until rehydrated, then drain, first).
1 tart, firm apple that will hold up when cooked, peeled and chopped
Chestnuts, chopped, dried cherries, oysters, or anything that you would want in your traditional recipe.

Method

Cube the buns into cubes, approximately 1/2 inch. Follow the directions (in previous blog) for croutons, or simply toast until dry in a single layer in a sheet pan at about 225 to 250 degrees. Stir occasionally. You should have approximately 4 cups. Set aside in a large bowl.

Saute the onion and celery in large frying pan or wok with 3 T of the fat. Season with a few good pinches of sea salt. Saute gently about 10 minutes until softened and transparent. Add the mushrooms at this point (if using). Saute another 10 minutes and then cook until pan juices are reduced. Add apple and saute, stirring, for about a minute. Add the rest of the butter/fat and let melt. Combine croutons with sauteed mixture in a large bowl. Add the herbs and any other optional ingredients. Mix/fold together.

Beat egg. Stir 1/2 cup of broth into egg and mix well. Pour egg mixture and the rest of the broth over stuffing and mix/fold together. Let sit for 10 minutes, folding ingredients gently every few minutes. Taste and adjust seasonings.

Pour into a lightly greased baking dish or casserole, (approx. 8 cups). Cover with foil or lid. Place in a preheated 350 deg oven for 25 minutes. Remove foil and bake 15 minutes longer to brown and crisp the top.

Gluten Free & Vegetarian Thanksgiving Stuffing Using Fox Hill Kitchens’ Nutrient Dense Bunz

Gluten Free and Vegetarian Thanksgiving Stuffing Side Dish with Cranberries

You were asked to bring stuffing for the Holiday get together, easy! But then the messages start rolling in, Aunt Sherri cannot have any gluten, Grandpa has to watch his sugars, and Jessica is back on her on-again / off-again vegetarian diet. 

Don’t fret, we’ve got you covered! This low carb, gluten free, and vegetarian Thanksgiving stuffing recipe is just what you asked for!

Measure Your Ingredients for Your Gluten Free and Vegetarian Thanksgiving Stuffing

Measure out your ingredients and preheat your oven to 225℉.

To make this gluten free and vegetarian Thanksgiving stuffing recipe you will need the following:

Required Ingredients: 

  • 1 bag of Fox Hill Kitchens Bunz
  • 2 tbsp extra virgin olive oil
  • 1/4 tsp of garlic granules 
  • 1 medium onion
  • 2 ribs celery
  • 6 to 8 Tablespoons (or more) grass-fed butter, ghee or fat of choice, softened/melted
  • 1 to 2 cups of Vegetable broth or stock, heated (amount depends on your desired level of moistness) 
  • 1 to 2 Tablespoons of fresh herbs (or 1 – 2 tsp dried) 
    • Parsley, sage, rosemary, and thyme are commonly used, but feel free to mix it up as you see fit. 
    • Whole herbs ground or crushed will have a lot more flavor then dried. 
  • 1 to 2 eggs (optional)
  • Sea salt and freshly ground black pepper, to taste

 

Optional Ingredients:

  • For Non-Vegetarian Option:
    • Substitute for a meat based broth or stock
    • 3/4 to 1 pound cooked sausage
      • This could be anything from a breakfast sausage, crumbled without casing, or an apple maple sausage link cooked and sliced or chopped, or any specialty flavors that you enjoy.
 
  • Add Mushrooms Option:
    • 1/2 – 1 pound mushrooms (standard champion, crimini, or a mix of wild mushrooms) sliced or chopped (If using dried mushrooms, reduce quantity and be sure to soak them until re-hydrated, then drain, first).
 
  • For Sweeter Variations:
    • 1/2 – 3/4 cup nuts (walnuts, pecans, or your choice), toasted and roughly chopped
    • 1 tart, firm apple that will hold up when cooked, peeled and chopped
    • Chestnuts, chopped, dried cherries, oysters, or anything that you would want in your traditional recipe

Cube & Bake Bunz

Cube the Bunz into approximately 1/2 inch squares as they will slightly shrink.

Toast in the oven at 225 for 45 minutes in a single layer on a sheet pan.

Stir and return to the oven for another 45 minutes, or until dry. Cubes should be mostly dry, but not entirely crisp. 

Once you take the croutons out of the oven, set the oven to 350℉ to heat for baking  of the stuffing. 

Place in a large bowl with plenty of room for stirring. 

Drizzle with 2 tbsp of extra virgin olive oil, 1/4 tsp of garlic granules and several grinds of fresh black pepper, and any other dried herb of your liking and toss gently until evenly mixed. 

Set aside. 

You will have approximately 4 cups of croutons.

Stove Top Steps

Chop onion, celery, and if desired mushrooms, into a medium mince. 

Saute onions and celery in a large frying pan, or wok, with 3 tbsp of the fat of choice and a few good pinches of sea salt for 20 minutes, or until all pan juices are reduced.

  • If adding mushrooms, throw them in after 10 minutes of cooking onions and celery.
  • If using an apple, add one minute before the next step.

 

Add the rest of the butter/fat and let melt.

Remove From Heat & Mix In Large Bowl

Now it’s time to grab the large bowl the croutons have been sitting in. 

Add the sauteed mixture, herbs, and any additional ingredients including nuts, dried fruits, etc.  to the large bowl. Mix/fold together.

  • Any desired meat will also be added at this step.
 

Beat egg and 1/2 cup together in a small bowl.

Pour egg mixture and the rest of the broth over stuffing mixture in the large bowl. Mix/fold together until everything looks evenly wet. 

Let sit for 10 minutes, folding ingredients gently every few minutes. 

Adjust seasonings to desired taste.

Bake

Pour into a lightly greased baking dish or casserole, (approx. 8 cups). 

Cover with foil or lid. 

Place in a preheated 350 oven for 25 minutes. 

Remove foil and bake for 15 minutes longer to brown and crisp the top.

Enjoy Your Gluten Free and Vegetarian Thanksgiving Stuffing

This stuffing is an incredible side dish that most people with dietary restrictions usually have to skip out on. Your whole family will thank you for taking the extra time it took to make it special for everyone to enjoy!

Let us know how you and your family enjoyed this gluten free and vegetarian Thanksgiving stuffing recipe! Remember to share your photos with us on Instagram and Facebook @foxhillkitchens

Gluten Free and Vegetarian Thanksgiving Stuffing Recipe:

How to make Croutons from our Gluten-Free All Purpose Bread Mix

Keeping to your dietary goals can be challenging during the holidays. You can have delicious Thanksgiving stuffing and other traditional dishes with out the extra sugars, gluten and carbohydrates! 
Prep Time10 mins
50 mins
Total Time55 mins
Course: Appetizer, Salad, Side Dish, Snack, Soup
Cuisine: American, Italian
Keyword: baking, bread mix, croutons, gluten free
Yield: 2 Liters
Cost: $15

Materials

  • 1 bag Gluten-Free & Keto All Purpose Bread Mix from Fox Hill Kitchens
  • 2 Tbsp. Oil (or butter) of your choice
  • 3 Tbsp. Poultry seasoning (or your own choice of herbs)
  • 1 pinch Ground black pepper
  • 1 pinch Dried minced onion (and whatever else strikes your fancy)

Instructions

  • Follow the basic bread mix instructions.
  • Add an additional 2 tbsp. oil (or melted butter) of your choice.
  • Add Poultry Seasoning, Pepper, and Onion.
  • Press out on oiled parchment.
  • Cover, and let rest for 4 hours (or overnight if preferred).
  • Bake at 315° for 50 minutes and until completely set.
  • Cube it up and use your favorite stuffing recipe.
  • Enjoy!

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