Teechia Cranberry Apple Stuffing

  • Category: Entrees & sides

  • Difficulty: Moderate

  • Servings: 10 servings

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Stuffing is my favorite Thanksgiving dish. Since I’m not a turkey eater though, I specialize in making vegetarian stuffing that tastes as rich and savory as any stuffing baked in a turkey. This year, I decided to make my stuffing gluten-free which can be easily accomplished by using cornbread croutons instead of wheat bread. The problem is, corn bread doesn’t stick together since it's missing wheat gluten. The normal solution would be to add eggs but they aren’t vegan and they also don't add any interesting flavor or texture to the stuffing. Let’s face it, corn bread has to be enhanced or it could be quite boring!

That started me thinking about all the delicious flavors TeeChia Cranberry Apple would bring to a stuffing recipe and the solution was clear. TeeChia’s chia, flax, quinoa, amaranth, ramón and pumpkin seeds would create the perfect texture combined with crispy cornbread croutons. However, if you want to avoid GMOs for Thanksgiving, you’re going to have to make your own cornbread ahead of time and then crisp up some croutons in the oven. It's actually a lot easier than you may think and I've included a recipe for GMO-free and gluten-free cornbread croutons using Pamela's Cornbread & Muffin Mix made with organic cornmeal. I leave it to you to decide for yourself which one you want to serve your family and guests this Thanksgiving.


Stuffing Ingredients

  • 1 Cup [TeeChia Cranberry Apple Super Seed Cereal ]
  • 1 batch of prepared cornbread, cut into cubes or crumbled (you can use a boxed mix or make your own cornbread from scratch using the recipe below) OR 2 loaves of day-old bread, cut into ½” cubes or torn apart for a more rustic look (precut stuffing bread is perfectly acceptable!)
  • 2 apples, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced or grated (garlic press is fine)
  • 2 ribs celery, diced
  • ¾ cup dried cranberries (optional; can substitute other dried fruit such as prunes, raisins, or dates)
  • 1 cup walnuts, rough chopped (or other preferred nuts)
  • 2 cups low-sodium vegetable broth
  • 3 tbsp fresh sage (or 2 tbsp dried)
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Cornbread Ingredients

  • 1 package of any gluten-free cornbread mix (Pamela’s works great!)
  • 4 tbsp Swerve (or preferred sweetener/sugar substitute)
  • 1 ½ cups milk or non-dairy milk such as almond or coconut milk
  • 8 tbsp vegan butter
  • 2 tbsp organic apple cider vinegar
  • 2 tsp onion powder
  • ½ tsp garlic powder
  • 1 tbsp Italian Seasoning
  • 1 tsp sage, ground
  • 1 tsp baking soda

TeeChia Super Seed Cereal

TeeChia is a delicious, nutrient-dense cereal made with six organic super seeds – chia, flax, quinoa, amaranth, ramón and pumpkin – blended with gluten-free rolled oats and sweetened purely with fruits. With a full spectrum of antioxidants, plant-based phytonutrients, omega-3 fatty acids, soluble & insoluble fiber, vitamins, and minerals, TeeChia makes a quick and easy wholesome meal for busy people on-the-go. You can use TeeChia in many of your favorite recipes to make them more nutritious. It also makes a great smoothie addition!

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Prep Time: 30 minutes , Cook Time: 30 Minutes , Calories per serving: 340

Stuffing Instructions

  1. Preheat the oven to 350° F.
  2. If using dried cranberries, soak them in boiling water for 10 minutes. Once they are rehydrated and plump, strain the cranberries and reserve the liquid. Set aside.
  3. Heat the olive oil in a large pan over medium heat then add and sautée onions and celery until the onions are translucent; about 3 minutes.
  4. Add garlic and cook for 7-10 minutes, until vegetables are tender and slightly caramelized. Add the apples and continue cooking a few minutes longer, just to heat up and flavor the apples. Season with salt and pepper. Remove from heat.
  5. Heat the vegetable broth. Meanwhile, In a large bowl, combine 1 cup of TeeChia and the day-old bread/cornbread.
  6. Add the heated vegetable broth, little by little, while stirring, until desired consistency. You may need more or less broth depending on your preference. (For a crispier stuffing, use less broth.
  7. Gently incorporate the walnuts, cranberries, and sage then adjust the seasoning and moisture level if necessary.
  8. Grease a 9 X 13” glass baking dish or a 2-quart casserole dish with butter or olive oil.
  9. Press the stuffing into the prepared pan and bake for 30 minutes

Cornbread Instructions

  1. Preheat the oven to 375º and grease a 8″ x 8″ Pyrex pan with olive oil or butter.
  2. Melt vegan butter in a saucepan or in the microwave.
  3. Combine cornbread mix, sugar, herbs, baking soda and salt in bowl or food processor.
  4. Add the melted butter to the cornbread mixture.
  5. Slowly pour the milk into the mixture with the food processor running.
  6. Blend until smooth and fully combined.
  7. Pour cornbread mixture into the prepared pan and bake for 20-30 minutes or until a toothpick comes out clean from the center.

Toasting the Croutons, if using cornbread:

  1. Preheat the oven to 400° F
  2. Cut day old cornbread into ½” cubes.
  3. Spread on to a sheet pan and toss with olive oil, salt, and pepper to taste.
  4. Bake for 10-15 minutes, turning the pan several times for even toasting.
  5. Add croutons to the stuffing mix.