This naturally gluten-free and vegetarian sage stuffing is my absolute favorite dish on the Thanksgiving table. Like without a doubt, it is hands down, my favorite. I could leave everything else behind. The squash, the salad, the mashed potatoes – everything. I could eat only this and be very happy. In fact, I need to remind myself that this sage stuffing should be made more often and not just once a year.
The holidays are a funny time of year. They are an intense mix of joy, love and gratitude spent with people you cherish. With a side of emotional overwhelm, chaos and stress. Every year we vow to be more chill. But it’s practically unavoidable. And given our current state of affairs, this particular holiday season might be even harder than usual.
My family is fairly conservative. And, I’m fairly liberal. So my game plan this year is fairly simple. Keep the peace and eat as much of this sage stuffing as possible. Because carbs are delicious. And because – did you know that carbs make you scientifically more happy and relaxed? Really, it’s a fact.
How to make gluten-free vegetarian sage stuffing.
This is my favorite stuffing recipe to make for a lot of reasons, but mainly because it’s loaded with that classic Thanksgiving flavor as well as hearty nutrients. It’s never soggy or dry. It is perfectly balanced with rich, golden ghee-infused flavor and an herby, golden crust on top.
This sage stuffing is full of the nourishing things I love. Ghee gives it a rich and luxurious consistency. And the kale, leeks and herbs add all of the high-vibe freshness. I’ve been making this sage stuffing for years. It is completely tried and true. It’s the epitome of comfort and all things Thanksgiving.
Are you looking for more simple and healthy Thanksgiving inspiration? Here’s a list of all my favorite gluten-free vegetarian thanksgiving recipes from the With Food + Love blog archives.
- 10 cups gluten-free bread, cubed or torn
- 1/4 cup ghee (or olive oil)
- 1 cup leeks, thinly sliced
- 1 cup celery, diced small
- 5 cloves garlic, minced
- 1/4 cup fresh sage, chopped
- 1 1/2 cups low-sodium vegetable broth
- 2 cups kale, finely shredded
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 egg
- Preheat the oven to 375 degrees.
- Place the bread pieces on a sheet pan and toast them in the oven until golden brown on both sides. Remove from the oven and set aside.
- Heat a large sauté pan over medium heat. Add in the ghee, leeks and garlic and sauté for 3 minutes. Then add in the celery and cook for 5 minutes.
- Turn the heat up to medium-high and add in the sage, 1 cup of the broth and kale. Bring to a simmer and cook for 3 minutes. Then add in the parsley, salt and pepper and stir, and set aside.
- In a large bowl whisk the egg with the remaining broth and then add in the bread. With your hands toss the bread to coat well.
- Add the kale mixture to the bowl and mix to combine the stuffing ingredients altogether.
- Pour the stuffing into a 8x11 baking pan and bake uncovered for 20 to 25 minutes, or until crispy and golden brown on the top.