Crowd Pleasing Vegan Thanksgiving Stuffing

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Photo by James Ransom for Food 52 

It’s hard to believe that Thanksgiving is already upon us; maybe it’s the fact that the holiday comes early this year, but I was astounded to realize on Monday that it’s Thursday of next week. Yikes!

If you’re as shocked as I am at the proximity of Thanksgiving, and wondering what the heck you’ll serve to guests this year, fear not: I’ve got you covered. Today on Food52, I’m giving you my favorite tips and tricks for a totally meat, dairy, and egg free Thanksgiving feast, from side dishes to dessert. And at the center of the post is my personal favorite Thanksgiving recipe: butternut squash, brussels sprout, and bread stuffing with apples!

Best Vegan Stuffing

The recipe is based on one of my two vegan stuffings from last year. I made it more inclusive in terms of bread options (sourdough and whole wheat are fine for non-GF folks) and added apple and some fresh herbs. I think it’s even better than the original—a hearty, sweet/savory, delicious dish—and I hope you will, too.

Head on over to Food52 to check it out!!!!

xo

This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: Uncategorized

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

    16 Comments
  1. I know this if off topic but I’m looking into starting my own
    blog and was wondering what all is needed to get set up?
    I’m assuming having a blog like yours would cost a pretty penny?
    I’m not very internet smart so I’m not 100% positive. Any tips or
    advice would be greatly appreciated. Cheers

  2. Decided- this is the stuffing I’m making. Bought the ingredients today. Excited for the (nowhere near vegan) family to try it. Again, Gena, you are fantastic!

    • And now I’m eating the leftovers. I used the Food For Life millet bread, and result is excellent.

  3. This stuffing sounds so good–and it’s definitely stuffed full of everything I want to eat on Thanksgiving! Yay! 🙂

  4. beautiful spread as always! i have really been taken with roasted brussel sprouts this fall—trader joes has been selling them on the stalk and i have been taking full advantage…even if they awkwardly fit in my fridge 🙂 i swear thanksgiving came out of nowhere this year!

  5. Ha! I just made last year’s version of this stuffing this week! I actually used a failed cornbread attempt in place of some of the bread, and thought about adding apples, but not until after I’d popped in in the oven. Thanks for revisiting your oldies but goodies!

  6. Yesss! Thanks for this little menu to choose from. I love stuffing too, so I always try to wow the guests with a really great vegan one. And I love Brussels Sprouts.

  7. Gena, this is too funny. I am one step behind you! I just posted the warm cabbage and apple salad and next week I will be sharing a dish very similar to yours: roasted balsamic curry squash, Brussels sprouts, apples and cranberries tossed with kamut. I find fresh cranberries were the perfect touch! I love your addition of herbs and nuts, too. 🙂

  8. BEAUTIFUL recipe! I am helping my mom with Thanksgiving this year and will definitely be adding this to the list!