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*Holiday Stuffing

Prep Time

15 minutes

Prep Notes

Stuffing Croutons

  1. Spread each side of about 7 slices of your favorite bread (we eat Outside the breadbox vegan oat bread or Canyon Bakehouse) with coconut oil.
  2. Combine in a separate bowl 1 tsp. of dried rosemary, 1 tsp. dried thyme, 1/2 tsp. garlic powder, and salt/pepper to taste.
  3. Sprinkle mixture onto both sides of the bread.
  4. Put them on a baking sheet and toast in oven @ 375 degrees until golden brown.
  5. Let cool and chop them into small cubes.

Cooking Time

15 minutes




1 tbsp. coconut oil and a little to grease the pan

1/3 cup finely chopped onion 

1/3 cup finely chopped celery 

 2-3 finely chopped cloves of garlic

2 tsp. dried rosemary 

1 tsp. rubbed sage

2 cups of your favorite GF broth

4 cups of GF croutons (See prep notes on how to make them with your GF bread)  

2/3 cup sweetened dried cranberries

1 cup slivered almonds

1/2 cup cooked wild rice

salt and pepper to taste


  1. Heat coconut oil on medium high heat.
  2. Saute onion and celery with some sea salt until just about tender.
  3. Stir in garlic, rosemary and sage.
  4. Add broth; bring to a boil.
  5. Pre-heat oven to 400 degrees.
  6. Stir croutons into broth.
  7. Cover, take off burner, and let sit for 5 minutes.
  8. Add more broth, if needed for desired consistency.
  9. Stir in dried cranberries, slivered almonds, wild rice, salt and pepper to taste. 
  10. Lightly grease casserole dish with some coconut oil. 
  11. Place stuffing into casserole dish. 
  12. Bake uncovered for 15-20 until desired consistency.


I created this years ago. It was a last minute kind of throw together and it became a hit. I've perfected it over the years and it's a recipe that can easily be customized. I've given this recipe to friends over the years and everyone they serve it to loves it. The measurements may be a little off because I typically do not measure.