12 slices Flax & Quinoa bread
3/4 cup No Sodium (Vegtable stock)
3 Celery Sticks
1 medium Onion
1 tsp Sage
1 tsp Fresh Parsely
1 tsp Thyme
1 tsp Fresh Rosemary
Salt and pepper (to taste)
This Flax & Quinoa Dressing is vegan since we are using vegetable stock vs chicken and omitting the eggs.
Did you know that a stuffing that is not stuffed into a bird is called dressing? Some people like to make a dressing outside the bird and some like to make it inside the bird. It is completely up to you, however keep in mind the cooking times will vary.
Today, I’m making a dressing and on occasion I will make this same dressing and stuff it inside a bird when baking a Turkey. You may find the dressing a bit dry when baking outside the turkey and in that case you can prepare a gravy on the side and serve it alongside if desired.
I will do this sometimes if I want to serve turkey, because I just use the turkey drippings to make a perfect gravy. I find my Turkey cooks better without it stuffed inside anyway.
This dressing is so tasty, I could eat it all to myself. Now take note the dryer the bread the more tastier it will be also using a bread with other things in it only adds extra flavor. That is why I like to use Flax & Quinoa bread, which gives it a nice nutty flavor.
However you can use any type of bread of course, just make sure it’s dried out some before you tear it apart to ensure the stuffing is not soggy. You can also add less or more celery/onions as well, depending on your preference.
This recipe makes enough for roughly four servings, so if you want to serve more people just add a few more bread slices and adjust the other ingredients according to your taste, there really is not much to it. Enjoy!
It’s going to be so GOOD!
Note: You can add flax seeds, diced apples, cranberries or sunflower seeds to this stuffing if you desire to make it more hearty.
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Flax & Quinoa Dressing (Stuffing)
- 12 slices Flax & Quinoa bread
- 3/4 cup No Sodium, Vegtable stock
- 3 Celery Sticks
- 1 medium Onion
- 1 tsp Sage
- 1 tsp Fresh Parsely
- 1 tsp Thyme
- 1 tsp Fresh Rosemary
- Dry out the bread in the oven at 200 f for 35 minutes or on the counter for 24 hours.
- Place all the ingredients into a large bowl along with the shreeded bread and combine.
- Bake at 350 for 45 minutes.
PIN IT FOR LATER