Forget stuffing as a side dish. This Vegan Gluten-Free Stuffing with Sausage and Fall Fruit is literally stuffed with all the goodness you need for Thanksgiving or any time you want fulfilling comfort food! It makes a fantastic meal on its own, or serve a light salad or soup alongside it. Also great with Vegan Gravy to complete the traditional table.
I grew up calling this "stuffing," but to be accurate, "stuffing" is what goes inside of a bird (or maybe a squash!), and "dressing" is the dish that is made solo, without actually stuffing it into another food. Feel free to call this "dressing" instead, but I'm sticking to my family tradition and calling it "stuffing."
All the stuff: it starts with a good loaf of gluten-free bread. That alone can be hard to find. And you might think that stuffing is about dried out bread anyway, so it doesn't matter if you start out with cardboard-like gluten-free bread. Wrong. The bread you start with really matters! Choose a loaf that is as tender and airy as you can find. I have been loving gluten-free bread by Kim & Jake's, and they even ship!
To turn this bread into a meal, add traditional vegetables like celery, but use fennel bulb instead of onion to reduce FODMAPs and add a great flavor enhancer to the fruit. Traditional herbs season it, using sage and rosemary, but another fruit-enhancing twist is the addition of fresh ginger root. More Fall flavors come from a generous addition of toasted pecans (yum!), then the addition of browned vegan sausage for more protein and savory flavors.
Finally, the Fall fruit: cranberries are a natural addition for a tart, juicy pop of flavor and color, and last but not least, Fuyu persimmons. Persimmons are an underutilized Fall fruit that are also low-FODMAP! Fuyu variety should be dark bright orange and have a firm feel, similar to an apple when ripe. They add a lovely sweet and juicy flavor to this stuffing!
There are a few ingredients in this recipe that are moderate or higher in FODMAP when serving sizes increase, however all ingredients here are in small enough quantities to be enjoyed on a low-FODMAP diet. For example, a whole persimmon is high in fructan, but 3/4 of a persimmon is low-FODMAP. There are only 4 persimmons in this recipe, therefore you get less than half a persimmon per finished stuffing serving.
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