Gluten Free and Vegan Stuffing (Edit recipe)

Notes

Absolutely! You can prepare the entire dish a day ahead and store it in the fridge. Simply reheat it in the oven at 350ºF until warmed through. I like to prep the entire recipe up to the baking part, then store in the fridge and bake before serving. Use your favorite gluten-free bread that’s slightly firm or crusty. Avoid soft sandwich breads, as they can become mushy. To keep this vegan, be sure to use a gluten free and vegan bread like Bread Srsly. You can also make my homemade sandwich loaf and use that, there is a vegan option. If you're not vegan, my favorite store bought loaf is Canyon Bakehouse. Stale Bread Works Best: Using stale gluten-free bread helps it absorb all the flavors without becoming mushy. If you don’t have stale bread, you can toast it in the oven at 300ºF for about 10-15 minutes until it’s dry. Broth Control: Adjust the amount of broth slightly depending on your preference. If you like a moist stuffing, add a bit more; for a dryer texture, use a little less. Customize the Veggies: Feel free to add other veggies like mushrooms or leeks for added flavor and texture. Add-Ins: Chopped nuts or dried cranberries can add a nice twist for those who like a bit of sweetness or crunch.