Holiday (Nutrient Dense) Stuffing!

Gluten-free, dairy-free, and totally seasonal

In collaboration with our very favorite gluten-free (and real sourdough!) bread company- hi Bread Srsly!- we bring you this rockstar of a recipe, created by our founder and chef, Magali Brecke.

A match made in gluten-free, nutrient-dense, holiday-heaven, this stuffing will blow your people away this Holiday season. Just traditional enough to fit in, yet funky enough to inspire palettes, this gorgeous recipe boasts nutrient- AND flavor- density.

Bright turmeric lends it colors, a bit of smoky paprika plays off the tart-sweetness of in-season apples, and green olives offer a salty bite.


  • 1 loaf Bread SRSLY sourdough (any flavor), sliced and cut into 1” squares

  • 1.5 cups celery, cut into medium cubes

  • 3 cups delicata squash, peel on and cut into medium cubes

  • 2 cups yellow onions, cut into medium cubes

  • 2 medium Honey Crisp or Jazz apple (about 1.5 cups), cored and cut into medium cubes

  • 1 cup pitted Castelvetrano olives, sliced into rounds

  • Fresh Thyme, 1/2 TB chopped fine

  • 1/4 cup Parsley, chopped fine

  • 1 TB Turmeric, we love Frontier Organic

  • 1 tsp Smoked Paprika, Simply Organic has a good one

  • Kitchen Witch Almost Veggie Broth, less than one jar

  • ¼ cup Ancient Organics Ghee

  • Salt and Pepper to taste

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Preheat oven to 400. Once heated, place the bread cubes on a baking sheet and bake till crunchy and dry, about 20-30 minutes, tossing them along the way, and making sure they don’t brown too much or burn.

In a large sauté pan, melt the ghee on medium, and add the onion, celery, and delicata. Sauté till the onions are translucent and the aromas are high. Add the dry spices, about 1 1/2 tsp salt, and 1/2 tsp pepper and the fresh thyme, mix well.  Add in the apples, sauté a few minutes more. Add the parsley and olives, mix well. Add your toasted bread and mix again, transferring to a large bowl if you cant get a good mix in the pan. Taste the mix now for salt and pepper, adding as needed, knowing it will get more flavorful with the broth addition. Add all to your baking dish and spread evenly. Pour in broth till it reaches just below the surface of the stuffing mix, you may have some broth left over, or need to add a bit of water.

Bake at 350, for 20-30 minutes, till bubbling and slightly toasty on top!

Julianne Waite