StuffingV the Foxfly

The best vegan stuffing (GF optional) is moist inside and crispy on top, hearty, wholesome, satisfying, and flavorful - perfect for impressing the entire family over the holidays!


🍞 1 ½ sourdough baguettes, diced
🍞 ⅓ cup of vegan butter
🍞 1 medium yellow onion, diced
🍞 2 ribs of celery, thinly sliced
🍞 1 large granny smith apple, diced
🍞 2 links of your favorite vegan sausage (diced)
🍞 1 ½ tablespoons of chopped fresh sage
🍞 3 teaspoons of chopped fresh rosemary
🍞 1 teaspoon of chopped fresh thyme
🍞 ⅓ cup minced fresh parsley
🍞 ¾ cup of dried cranberries
🍞 1 ¾ cups of vegetable broth


🧅 1. In a large half sheet baking pan, spread out the diced baguette and allow to dry out overnight.

🧅 2. The next day, preheat the oven to 350 degrees F. Place the baking sheet in the oven and bake for 8 to 10 minutes. Remove from heat and set aside.

🧅 3. In a large skillet over medium heat, heat the vegan butter. Add the onion, celery, apple, and vegan sausage (if using), and saute for 5 to 7 minutes, or until vegetables are tender.

🧅 4. Stir in sage, rosemary, and thyme, and cook for 1 minute. Remove from heat and transfer to a 9x13 casserole dish along with the bread.

🧅 5. Stir in parsley, and cranberries, and drizzle the vegetable broth. Mix well.

🧅 6. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 minutes.


🍏 Adjust the amount of liquid: Too little, and the stuffing will be dry. Too much, and it won’t crisp up on the outside. You need it so the mixture holds its shape when molded, and the bread is moist but does not leak excess liquid (including when squeezed). Adjust the amount of broth (or bread) accordingly.

🍏 To save time: You may be able to purchase pre-chopped onion/celery.

🍏 Don’t use overly stale bread: The key to the best vegan stuffing is dry bread rather than super stale bread, so day old works fine, but if it’s actually stale, the texture won’t be right.