This savory stuffing recipe is made with gluten-free rye bread, celery, onion, and dried apricots. It's the perfect anti-inflammatory side dish for Thanksgiving.
- 1 loaf gluten-free rye bread, Canyon Bakehouse brand
- 1/2 large Vidalia onion, diced
- 1 tbsp extra-virgin olive oil, plus more for coating the baking dish
- 1 tsp sea salt
- 1/2 tsp pepper
- 2 stalks celery, diced
- 3 tbsp water
- 1 tbsp ground flaxseeds
- 2 cups vegetable broth
- 1/2 cup sliced almonds
- 1/4 cup dried apricots, diced
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Let the bread sit out on the counter out of the bag on a plate overnight to get stale.
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The next day, cut the bread into ½ inch cubes with a sharp knife and set aside.
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Preheat the oven to 350 degrees F. Prepare a large baking dish with olive oil and set aside.
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Sauté the onion in a large skillet with the olive oil. Season to taste with a pinch of salt and pepper and cook until the onions are translucent, about 7 minutes, then add the celery and cook for another 5 minutes or until tender.
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Meanwhile, combine the flaxseeds/water in a small bowl and let sit for 10 minutes or until it forms a gel consistency. This acts as your egg in this stuffing.
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Combine the bread cubes, onion mixture, flax egg substitute, vegetable broth and all remaining ingredients in a large baking dish and gently toss to combine. Bake for 30 minutes or until golden brown. Remove from the oven and serve warm. Keeps for up to 4 days in a sealed container in the fridge.