Organic Gluten-Free Veggie-Loaded Thanksgiving Stuffing

This traditional-style stuffing is a great way to pack some extra veggies into your holiday festivities. If you’re a meat eater, it’s also a great way to use all parts of the bird, by incorporating the giblets and neck meat from the turkey. Vegan or vegetarian? No problem! Easily swap out the butter for a plant-based alternative (just be sure to omit the extra salt if your “butter” is salted). It’s the perfect side dish to compliment a traditional oven-roasted turkey or vegan-friendly centerpiece!

1 loaf organic gluten-free bread, heels reserved for another use
2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
2 1⁄2 sticks organic unsalted butter, (or Natural Grocers Brand Organic Plant Based Buttery Sticks)
4 stalks organic celery, diced
1 large organic onion, diced
1 tablespoon Natural Grocers Brand Bulk Organic Poultry Seasoning
2 teaspoons Natural Grocers® Brand Bulk Real Salt, (if using plant-based “butter,” reduce the amount and salt to taste)
1 medium organic zucchini, diced
2 medium organic carrots, shredded or finely diced
1 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
5 organic cremini, baby bella, or button mushrooms, (or enough to equal 1 cup chopped)
  Cooked giblets/neck meat from prepared turkey
  Up to 1 cup organic chicken stock or vegetable broth
  1. Preheat oven to 350° F.
  2. Cut bread slices with a bread knife into ½- to 1-inch cubes. Do this by stacking half of the bread and slicing it into cubes as a stack. Repeat with remaining bread slices.
  3. Toss the bread cubes with olive oil in a large bowl. Dump the cubes onto a parchment-lined baking sheet and bake for about 15 minutes, or until golden brown, checking frequently and stirring to ensure even cooking.
  4. While the bread cubes toast, melt butter in medium-sized saucepan over medium heat. Once butter has melted, add diced celery, onion, poultry seasoning, and salt; stir to mix. Cook until onion is translucent and soft, 5-8 minutes.
  5. Remove bread cubes from oven and set aside to cool. Increase oven temperature to 375° F.
  6. Add the zucchini and carrots to the softened onion-celery mixture and stir to combine; cook for about 5 minutes more, or until the zucchini has softened. Add pepper, stir to incorporate, and adjust seasonings as needed. Turn off heat.
  7. As the veggies cook, chop the mushrooms and giblets (if using), and shred neck meat (if using).
  8. Place the bread cubes in a 9 x 13-inch baking dish and stir in the mushrooms, giblets, and neck meat. Pour the butter and vegetable slurry over the top and mix well to ensure all ingredients are evenly distributed. Add up to 1 cup of broth for desired softness.
  9. Bake for 20-30 minutes, until golden brown on top and cooked through.​​​​​​

Wine Pairing

Recommended Wine Style: Chardonnay

  • Frey Chardonnay


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