Today I'm prepping a grain free and dairy free version of one of my favorite Thanksgiving sides.


18-24oz grain-free sesame bread cubes (I like Plantiful)
1 cup vegan unsalted butter (I like Miyokos)
3 cups large brown onions, diced
2 cups celery, diced
6 garlic cloves, minced
1 tsp JF Spicy Salt
1 tsp black pepper
3 tbs fresh sage, chopped
3 tbs fresh thyme, chopped
3 tbs fresh parsley, chopped
3 tbs fresh rosemary, chopped
2½ cups chicken stock (sub vegetable stock)
2 eggs 


Preheat oven to 350º. Brush a large baking dish with unsalted butter. Prep and finely chop herbs. Cut grain-free bread into cubes and place in oven for about 15 minutes until crispy. In a large skillet, melt vegan butter over medium heat. Once melted, stir in onion, celery and garlic with 1 tsp of JF Spicy Salt and black pepper. Cook for about 8-10 minutes until ingredients soften. Stir in sage, rosemary, thyme and parsley. After about a minute, pour in 1 C of preferred (chicken or vegetable) stock. Add grain-free bread cubes to buttered baking dish. Pour onion and celery mixture over and toss well to coat. Stir until thoroughly combined. Let sit in fridge overnight. In a small bowl whisk together 2 eggs and remainder 1½ cups of preferred (chicken or vegetable) stock. Next day, pour over grain-free bread cubes. Bake for 45-50 minutes until golden.


*In my video, I halve this recipe for a smaller crowd.


Recipe adapted from How Sweet Eats.