Allergy Friendly + Gluten Free + Vegan - Caraway Garlic Stuffing

It's not the holidays without stuffing! This allergy friendly, gluten free side dish is the perfect addition to any table on Thanksgiving, Christmas, or any time of year!

Prep Time: 30 minutes
Cook Time: 5 hours plus overnight drying, including baking bread
Makes: 12 servings, or one large serving dish


For the bread (original recipe inspired by Dash)

1 cup warm milk or milk substitute (90° F)
4 tablespoons butter substitute, softened to room temperature
4 large eggs or egg replacer equivalent, room temperature, beaten together
3 tablespoons sugar
1¼ teaspoons kosher salt
2 teaspoons instant yeast

For the stuffing:

1 loaf bread, from previous step, cut into 2" cubes
3 tablespoons melted coconut oil
1/2 cup chopped white onions
3/4 cup chopped celery
3 1/2 cups turkey, chicken, or vegetable broth
1 egg or egg replacer
1/2 teaspoon dried sage
1/4 teaspoon dried parsley


For the Bread:

Place the milk substitute, butter substitute, beaten eggs or egg replacer, sugar, and salt into the bread pan fitted with the kneading blade.

In a separate bowl, combine the caraway seeds, garlic powder, and Hungry Harry's All Purpose Flour Blend.

Add the flour mixture to the bread pan.

Make a little indentation and place the yeast in it. Secure the bread pan in place in the bread maker.

Plug in the bread maker. Press the MENU button to select Gluten-Free - number 6, COLOR: Medium,
LOAF SIZE: 1.5 lb. Press START/STOP to begin the bread-making process.

At 5 and 10 minutes after the kneading blade starts rotating, check and push any ingredients from the corners into towards the paddle so they get mixed in.

Do not open after this time.

When the cycle is complete, remove the bread pan from the bread maker and transfer the bread to a wire rack to cool completely before slicing.

Unplug bread maker.

For the Stuffing:

Dice the bread into 2-inch cubes and spread onto a sheet tray in one layer. Leave out overnight to dry.

When you’re ready to make the stuffing, preheat your oven to 350°F, and spray a 9" x 13" pan with oil.

In a saute pan, cook the onions and celery in the coconut oil until soft and translucent, about 5 minutes.

In a large bowl, mix the dried bread with the broth - it should be wet, but not soggy. Mix in the remaining ingredients.

Transfer to the prepared 9"x13" pan and cover with foil. Bake for 45 minutes.

Remove the foil and bake for another 20 minutes so it can brown and crisp. Remove from the oven and allow to rest for 10 - 15 minutes before serving.