Love stuffing but need a gluten-free option? How about a dairy- and egg-free option too? We’ve got you covered.
When you pack lunches daily, you can accumulate a lot of bread crusts and scraps from sandwiches. I save mine in a storage bag in the freezer so I can make homemade gluten-free croutons, bread crumbs, and stuffing. Here is another great way to repurpose those bread pieces and make something that’s both allergy-friendly and delicious!
I made this recipe with no added eggs or dairy, but I have listed either way so you can make it to fit the needs of your family. By using a type of bread that accomodates your allergies, you can keep it completely egg-free or dairy-free. The bread my family uses is gluten-, dairy-, soy-, and nut-free. Serve it up for the holidays with a giant turkey or for family dinners with marinated pork. The apples give it a sweet bite that will mix deliciously with your meal.
Allergy-Friendly Apple Herb Stuffing
- Cuisine: Dinner
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons warm water (or 1 egg, if your allergies allow)
- 8 cups bread cubes and pieces
- 2 cups diced apples, 1/2-inch pieces
- 1/2 red onion, diced
- 2 celery ribs, diced
- 1/2 teaspoon salt
- 2 teaspoons Italian-blend seasoning
- 1/4 cup vegan buttery spread or stick, softened (or butter, if your allergies allow)
- 1 cup chicken broth
- 3/4 cup apple juice
- Preheat the oven to 350F. Coat a 13×9-inch baking dish with cooking spray and set aside.
- If you’re making a flax egg, in a small bowl, mix the flax and water, and set aside for about 10 minutes until it forms a gel-like paste.
- In a large bowl, combine the bread, apples, onion, and celery, and then add the salt and seasoning.
- Pour over the buttery spread, egg, broth, and apple juice. Mix well until the bread pieces are coated.
- Pour into the baking dish evenly. Bake for 30 to 35 minutes.