Ezekiel Bread Stuffing

You Can have your Stuffing and enjoy it too, without the whole, actual “stuffing” aspect.

Seriously why do we do the things we do sometimes? 

Admittedly, I’ve had both, and I’m pretty sure most of you have had, well, just the other–BUTT–thats why you’re here. (see what I did there) This recipe doesn’t just taste good, it taste BETTER than traditional style of stuffing.

I get it, How can it be “stuffing if theres no stuffing?” And to that I have to really question whether taking that portion of the process out affects he outcome of “Amazing taste and flavor.” Traditionally speaking, we need to change at some point and think differently even if we want to still call stuffing, “stuffing” when theres no actual stuffing bread into a dead body. 

“Tradition run in our families because disease runs in our families”

So, think differently, I mean, how many years do you want to do the same thing every year? Even if you hold pride to the weird act of making stuffing, why not try something, just one year out of the many, differently. 

I would also advise you to literally double, or triple this recipe because you’re going to regret not doing it when its gone! This recipe has stood the test of time, many mouths, and lots of feedback-your going to like the way it tastes!

As always Enjoy and let me know what you think! 

Bread Winner Stuffing

The Breadwinner of many Thanksgivings
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American
Keyword: gluten free, Organic, plant based, recipe, Thanksgiving


  • 15 Slides Whole Grain Break Ezekiel Bread
  • 1 Large Red Onion
  • 3 Cups Celery Chopped
  • 2 Cups Carrots Chopped
  • 32 oz Mushrooms Sliced
  • 4-6 Cups Veggie Broth Low Sodium
  • 1 Large Granny Smith Apple Chopped
  • 1 Large Red Delicious Apple Chopped
  • 1 Cup Dried Cranberries
  • 7 ox Almonds Slivered
  • 2-3 tbsp Sage Dried
  • 1 tbsp Oregano Dried
  • 1 tsp Garlic
  • 2 tsp Thyme Dried
  • 1/2 tsp Black Pepper



  • Cube the bread
  • Place the cubed bread on a baking sheet and bake for about 15 minutes to dry it out, check frequently to make sure it is not browning too much, then set aside.
  • In a saute’ pan over medium heat, combine the onion, celery, carrots, and mushrooms in 1/2 cup of vegetable broth until softened. 
  • in a large bowl, combine the toasted bread cubes, cooked vegetables, apples, cranberries, almonds, sage, thyme, oregano, garlic powder, and pepper. 

Add the broth to the bowl as needed. Blend and toss until uniformly mixed and soggy. 

  • Transfer the moist stuffing to a hollowed out pumpkin (or lasagna pan if we don’t wanna over impress). Cover with the pumpkin lid (or aluminum foil).

BAKE for 45 minutes to 1 hour Serve Warm


    Maybe with some cranberry sauce!