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.
Let the bread sit out on the counter out of the bag on a plate overnight to get stale.
The next day, cut the bread into ½ inch cubes with a sharp knife and set aside.
Preheat the oven to 350 degrees F. Prepare a large baking dish with olive oil and set aside.
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.
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.
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.