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Vegan, low-calorie and naturally gluten-free, this healthy stuffing recipe is so much better than the pre-packaged stuffings out there. This recipe is an absolute winner if you’re looking for a quick and easy side dish for your Thanksgiving main, and want to keep it homemade, wholesome and delicious. The stuffing is made with no added sugar, features gluten-free bread and lots of veggies.
Popular pre-packaged stuffings contain high fructose corn syrup (yikes!), added sugars, chemicals and preservatives, and not to mention little fiber because it's been stripped from the bread.
I’ve always been looking for ways to make healthier versions of classic holiday favorites using wholesome, fresh ingredients.
My gingerbread pancakes and healthy breakfast strata are perfect for a fall breakfast with their delicious, comforting flavors.
And if you’re looking for a healthy side to go with your Thanksgiving main, try my delicious yet healthier mashed potatoes with cauliflower or this spin on sweet potato casserole, or of course, this easy stovetop stuffing.
Why You’ll Love This Healthy Stuffing Recipe
- Healthier than packaged. It’s much healthier than the packaged stuffing that’s so commonplace. Thanks to no added sugar, gluten-free bread, and more veggies!
- Perfect holiday side. It’s the perfect effortless holiday side that you can team up with a turkey dish like this juicy Instant Pot turkey breast.
- Easy to make. The stuffing is easy to make. The recipe is straightforward, and it’s really hard to mess it up.
- Clean ingredients. The healthy stuffing comes together with just some simple pantry staples and ingredients that are clean, healthy and fresh.
Ingredients
- Gluten-free bread: Stay away from the pre-cut sandwich bread and choose a good quality gluten-free bread.
- Vegetable broth: To lend a bit of moisture to the bread. You can also use low-sodium vegetable broth if you want to.
- Veggies: I used a mix of celery, garlic, onions and some shredded carrots here. You can also add some leek if you want some extra flavor.
- Extra virgin olive oil: To add moisture to the stuffing and for cooking the vegetables.
- Herbs: I used a mix of fresh sage, thyme and parsley for that beautiful pop of color and freshness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Stock swap: Don’t have vegetable broth? You can use chicken broth, chicken stock, or even some vegetable stock instead.
- Bread swap: If you can’t find gluten-free bread, use any loaf of regular bread, and it should work just as well. Sourdough bread is a great choice, and stale bread is actually perfectly fine to use!
- Sausage and apple: Add chopped apples and ground sausage to the mix to make your own homemade sausage apple stuffing. I suggest cooking the sausage with the vegetables and then adding the apples in towards the end of cooking them.
- Change the Vegetables: This recipe is very forgiving and you could basically add anything to it that you enjoy. I recommend choosing hardy vegetables like broccoli or cauliflower that you chop them small so they cook the same amount of time.
- Add Some Protein: Ground turkey, ground chicken, pork, beef, sausage or vegetarian ground meats would really up the nutrition of this recipe and balance it better since it has very little protein.
- Cranberries: Stir in some low-sugar dried cranberries after the recipe is fully cooked for a burst of tart sweetness.
- Nuts: Pecans, walnuts or almonds would give the stuffing a nice crunch!
How to Make Healthy Stuffing
To make the gluten-free stuffing, you’ll first need to start by preheating your oven at 400 degrees and lining your baking sheet with parchment paper.
Step 1: Prep the bread. Chop your bread into cubes and arrange them on the lined baking sheet.
Step 2: Make the croutons. Pop them in the oven and bake them for about 10-12 minutes or until they’re golden brown and crispy. Allow them to cool down.
Step 3: Saute the veggies. Saute the veggies in a large pan over medium heat with a bit of olive oil until they soften.
Step 4: Season. Add in the herbs and give it a good mix. Continue cooking for a few more minutes.
Step 5: Add the croutons and stock. Now add the croutons and vegetable broth and give it all a quick mix.
Step 6: Cook and serve. Cook this for 12-15 minutes over medium-low heat and serve.
If you love stuffing recipes you might also try this Paleo Thanksgiving Stuffing if you're looking for another variation!
Storage Directions
- Storing: If you have some leftovers that you want to store for later, transfer them to an airtight container and refrigerate them for up to 3 days.
- Reheating: To reheat the vegetarian stuffing, transfer it to an oven safe container and pop it in a preheated oven for a few minutes until it warms up nicely. You may also want to cover the dish with foil and drizzle a tablespoon of water or broth on top to keep the stuffing from drying out.
- Make Ahead: This healthy stuffin gis actually a great make-ahead recipe! You can get the stuffing ready up to 24 hours ahead of time, refrigerate it, and then reheat it in the oven when you want to enjoy it.
Serving Suggestions
This stovetop stuffing recipe is my go-to side dish not just for a holiday dinner, but also for a cozy weeknight meal of lemon garlic chicken or this everything bagel salmon!
If I’m serving this with my roasted turkey, I usually pair it with some other sides like healthy green bean casserole, sweet potato au gratin, or this ham and potato casserole.
Expert Tips
- Cook right: Make sure you keep the heat medium-low while making this healthy stuffing over the stovetop. This will ensure everything is cooked well and doesn’t end up burning.
- Mix just enough: Resist the urge to mix everything too much especially after you’ve added in the croutons and the broth. Doing this will turn the stuffing mushy.
- Get creative: Try different seasonings, add in more vegetables, add some meat, and so much more! It's so easy to use this recipe as a starting point and make it your own. This makes it adaptable for so many different types of meals.
Recipe FAQs
If you're stuffing seems a bit dry it might just need a bit more broth. I usually add small amounts of broth and let it cook a bit longer until it reaches the consistency I like in my stuffing.
I don't recommend it. The purpose of toasting the bread is to firm it up so it doesn't end up overly soggy when cooked with the vegetables and broth. I also like the golden brown color it adds to the bread.
More Delicious Fall Recipes
If you tried this healthy stuffing recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Healthy Stuffing on the Stove
Ingredients
- 8 slices gluten-free bread
- 1 tablespoon extra virgin olive oil
- 1 cup carrots shredded
- 1 cup celery diced
- ½ cup white onion diced
- 3 tablespoons garlic minced
- 1 cup vegetable broth low sodium
- ½ teaspoon parsley
- ½ teaspoon sage
- ½ teaspoon thyme
Instructions
- Preheat oven 400 F. Cut the bread into cubes then spread onto a lined baking sheet in an even layer. Bake 10-12 minutes until the bread is crispy like croutons. Remove then set aside.
- Bring a large skillet to medium heat. Add the olive oil, onions, carrots, celery and garlic. Cook 3-4 minutes until transclucent then stir in the parsley, sage and thyme.
- Add the cubed bread and broth to the skillet. Stir, cover and cook at a low-medium heat 10-12 minutes. Remove from the heat and serve immediately!
Notes
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- Cook right: Make sure you keep the heat medium-low while making this stuffing over the stovetop. This will ensure everything is cooked well and doesn’t end up burning.Â
- Mix just enough: Resist the urge to mix everything too much especially after you’ve added in the croutons and the broth. Doing this will turn the stuffing mushy.
- Â
- Get creative: Try different seasonings, add in more vegetables, add some meat, and so much more! It's so easy to use this recipe as a starting point and make it your own. This makes it adaptable for so many different types of meals.
- Each serving is about a 1/2 cup.
Nutrition
Can I use non gluten free bread, if so suggestions on what to use.
Thank you !!
Absolutely - Dave's Killer Bread, Ezekiel bread, Nature's Way are non gluten free ones I would try.