Succulent Stuffing

Stuffing has been a staple since Ancient Rome (want to read up on the history? Check out The History of Stuffing.)  Most serve stuffing during the Holidays, but you shouldn’t stop serving it then; it’s delicious and a true comfort food any time of the year!  To add variety, add 1 Cup chopped walnuts and diced apples for a delicious change.  The plated photos incorporate my Orange Zested Cranberry SauceProtein Packed Loaf and Gratifying Gravy.


  • 1 loaf of gluten-free bread, cubed
  • 4 stalks of organic celery, diced
  • 4 organic carrots, diced
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 2 teaspoons organic dried sage
  • 1 teaspoon organic dried thyme
  • 1 Tablespoon organic extra virgin olive oil
  • 1/2 Cup organic baby portabella mushrooms, chopped
  • 1/2 Cup organic shitake mushrooms, chopped
  • 1/2 cup organic white cooking wine
  • 1 Cup vegetable stock
  • Salt & pepper to taste


  1. Preheat your oven to 350 degrees.  On a baking sheet, spread your cubed bread evenly & toast for about 10-15 minutes until toasted, flipping your pieces half way through.  (You may also use your toaster).  Once your bread is toasted, set aside.
  2. In a saute pan on medium-high heat, add your oil, mushrooms, and carrots and saute for 7 minutes.  Add your celery and spices & cook for an additional 5-7 minutes.  Pour in your white cooking wine & vegetable stock.  Simmer until the liquid has cooked down to half.
  3. In a baking dish, toss in your toasted bread & add the contents of your sauce pan.  Give the stuffing a stir to make sure everything is incorporated.  If your stuffing is a little dry, add 1/4 Cup of vegetable stock.Bake for about 25-30 minutes.  
  4. Enjoy eating whole!

Shown plated with my Orange Zested Cranberry Sauce,  Protein Packed Loaf and Gratifying Gravy.

3 thoughts on “Succulent Stuffing

  1. Pingback: Orange Zested Cranberry Sauce «

  2. Pingback: Thanksliving Feast (V, GF) «

  3. Pingback: Thanksliving Menu (V, GF) «

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