My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


« cranberry sauce with oomph | Main | pumpkin sage risotto »

herb baked stuffing

Remember yesterday, when I mentioned bottling up the scent of Thanksgiving coming from my kitchen, into a candle?

After spending half the day on this stuffing recipe, my hands smell like Thanksgiving, my face smells like Thanksgiving, the dogs smell like Thanksgiving.

I think I’ll pass on the candle.

Tomorrow I’m planning to make cranberry sauce, because I if I cook one more Thanksgiving-smelling recipe in a row, next Thursday is going to lose it’s luster.

(1 of 16)

Stuffing is my favorite dish on Thanksgiving.

Even the kind out of the bag is delicious, and I can never get enough.

I’m not a fruit-in-my-stuffing kind of girl, nor do I like the addition of nuts.  My favorite is a bready, butter-soaked, herb stuffing.

When trying to think of how to create a gluten free version, I knew one thing.  Frozen gluten free bread was not going to be the base.  It’s expensive and really, not all that good.  My idea was to make an herb quick bread, cube the bread, add the traditional mix ins, bake, and feast.

The first trial, as you can see above + below, was not the right texture.  The bread was crumbly and not dense enough.  It turned into a pile of mushy crumbs after the second bake.

(2 of 16)

Adjustments were made, and trials 2 + 3 went in the oven.  One being a vegan version, photographed below.

(3 of 16)

While those were in the oven a 4th attempt was also in the works, just in case.

The second bread turned out much less crumbly with a thicker texture, thanks to the addition of 1 more egg.  The loaf was cooled, then gently cut into cubes, and baked until brown.

(4 of 16)

The kitchen was in rare form today.  One of the messiest days in quite some time.  Maybe since my marathon of zucchini bread trials.  But I knew the trouble would be worth it, once that spoonful of stuffing was lodged into my mouth!

(5 of 16)

(6 of 16)

(7 of 16)

No pile of crumbs to be found and extremely similar in taste to the real thing.  The only real difference is the texture of bread, since it’s not loaf-style bread.  If you like cornbread stuffing, you will definitely enjoy this.

(11 of 16)

With about 74 taste tests this afternoon, I couldn’t eat this again for dinner.  Instead, I made 3 eggs, a smoothie, and broccoli covered in herbs + ghee.

Officially obsessed with ghee on day 2.

(12 of 16)

Herb Baked Stuffing [serves ~6 as a side dish]

Herb Bread

  • 1 1/2c oat flour [certified GF if needed]
  • 1/2c raw buckwheat flour
  • 1c + 2T unsweetened almond milk
  • 2 eggs
  • 1T ground flax meal
  • 3T sunflower oil
  • 2T honey
  • 1t baking powder
  • 1/2t baking soda
  • 1/2t salt
  • 3/4t garlic powder
  • 2t sage
  • 1.5t parsley
  • 1.5t thyme
  • 1t marjoram

Stuffing Mixture

  • 1c onion, diced
  • 1c celery, diced
  • 1/2c carrot, diced
  • 1/4t salt
  • 1t fresh thyme, chopped
  • 1/2T fresh sage, chopped
  • 1/4t black pepper
  • 1.5T ghee


  • 1.5T ghee, melted
  • 3/4c veggie broth
  • 2 eggs
  1. Preheat your oven to 350*
  2. Grease or line a 9x9 pan with parchment paper.
  3. In a bowl, combine all of the dry ingredients for the herb bread, and stir together.
  4. In another bowl, combine all of the wet ingredients, for the herb bread and whisk together.
  5. Pour the wet into the dry and stir until just combined.  Be careful not to over stir.
  6. Pour into the pan and smooth out.
  7. Bake for about 30min, until a toothpick comes out clean.  The top will be golden brown + cracked.
  8. Let cool completely and then carefully slice into 1” bread cubes.
  9. Turn your oven to 400* and place the cubes in a single layer on a baking sheet.
  10. Bake for about 15-20min, turning once, until golden brown with lightly crisped edges.
  11. While browning, chop the stuffing mixture vegetables and heat the ghee in a large pan over medium heat.
  12. Cook veggies, salt + pepper for about 8-10min, stirring frequently.  In the last 2min, stir in the fresh sage + thyme.
  13. Grease a 9x9 [or similar size] baking dish, deep dish pie pan, casserole dish, etc. and add the browned bread cubes.
  14. Set your oven back to 350*
  15. Evenly disperse the sautéed veggies over top of the bread cubes.
  16. Whisk together the “topping” ingredients [making sure the butter is not hot or it will cook the egg] and pour over top of the bread cubes.  If you have a measuring cup with a spout, that works well, or drizzle with a spoon.
  17. Bake, covered for 25min.
  18. Bake, uncovered at 400* for another 5+ minutes, until the top is crisp, remove from the oven + serve.

Substitutions/Comments: Sub 2T butter instead of ghee, where 1.5T ghee is called for.  Buckwheat flour can be ground in a blender or spice grinder from raw buckwheat groats [not Kasha].  Oat flour can be ground from oat groats, steel cut oats, or rolled oats into a fine flour.

For the vegan version:  Instead of 2 eggs + 1T flax, use 3T ground flax instead.  Also increase the milk to 1 1/4c.  Instead of honey use brown rice syrup or maple syrup.  Bake time may increase by 3-5min.  Done when a toothpick comes out clean.  Sub 2T Earth Balance instead of 1.5T ghee, when called for.  For the topping mixture, use 1c veggie broth + 2T Earth Balance and leave the eggs out.  The stuffing will taste the same without the eggs, but just won’t gel together.

(13 of 16)
With having to bake the bread first, this recipe is a bit time intensive.

But the extra effort is worth it for Thanksgiving.  Or for tomorrow.  Just not tomorrow in my kitchen.

But maybe Saturday?

(14 of 16)
And a little behind the scenes action for you.  I was catching the light from the window to my left and using a large piece of matte board to bounce the light back onto the food.  Keeping the shutter speed around .5 seconds, and using my tripod, allowed me to shoot without much light coming in.

(15 of 16)
The plate of bread you see on the right, was trial #4.  Recipe coming soon!

(16 of 16)
Cannot wait to change things up and make a fruity cranberry sauce tomorrow!

See you again soon.


Reader Comments (50)

I am not into stuffing. I know, crazy. But if anyone could get me to be at all inclined to try it, your pics and recipe have done so. My hubs would go ga-ga for this if I made it for him :)

Stuffing is my fav! Right next to mashed. This.looks.amazing.

November 17, 2011 | Unregistered CommenterBlog is the New Black

This looks would blow my MIL's stuffing out of the water! I better try it , but keep it to myself...she'd be a little jealous :)

November 17, 2011 | Unregistered Commenterlauren@spicedplate

Usually I am not a stuffing gal but I think this stuffing can turn any stuffing hater into a stuffing lover!!! Props to you for all of the cooking you went through! :)

November 17, 2011 | Unregistered CommenterJessica @ Jess Go Bananas

I love stuffing! It has always been one of my favorite Thanksgiving dishes. However, I like a little fruit in mine along with all the savory, herby goodness. Maybe some cranberries or apples!

November 17, 2011 | Unregistered CommenterDrisana (

I love the same flavors as you do for stuffing - this looks great! I actually made myself a loaf of bread over the weekend to prepare for thanksgiving. I did freeze it, but I'm going to thaw it out and toast it just like you did. I actually like when my stuffing is a little bit mushy though!

first of all, i have those c + b magnetic measuring spoons.. total lifesaver, they're almost impossible to loser. secondly, this stuffing looks insanely delicious. stuffing is my absolutely favorite t-giving side dish... will have to give this a try! thanks for the photo tips :)

November 17, 2011 | Unregistered Commenterkathleen @ the daily crumb

I've never been that big on stuffing either, but since I started blogging last year, I've come across some awesome recipes (like yours) that have made me fall in love with it. Like you, I'm not a big fruit and nuts-in-the-stuffing kinda gal, but give me herbs and hearty bread, and I'm in heaven. Sounds great Ash! :)

November 17, 2011 | Unregistered CommenterAngela @ Eat Spin Run Repeat

Wow this looks incredible! I made this gluten free stuffing using millet for Canadian thanksgiving in October and it was certainly tasty but now I wish I was more ambitious and went for actual gluten free bread stuffing! Oh well, there's always Christmas right? ;)

November 17, 2011 | Unregistered CommenterThe Healthy Hipster

This recipe would be perfect to make for one of the ladies I am cooking for! I think she would love it - and so would I. The behind the scenes pictures are so fun to see too! Thanks

November 17, 2011 | Unregistered CommenterThe Healthy Hostess

YUM!! A cranberry sauce sounds delicious with it..have a great day!! :)

November 17, 2011 | Unregistered CommenterLizAshlee

Awesome, Ashley -- just awesome. This recipe looks a little time intensive, but absolutely worth it!!

November 17, 2011 | Unregistered CommenterGena

Gah! I'm SO excited for stuffing!! This looks delicious :)

November 17, 2011 | Unregistered CommenterCait's Plate

I love stuffing! It's my favorite and your loos delicious, a diffrent spin on typical stuffing!

I've never loved stuffing, but this definitely makes me want to give it another shot.

November 17, 2011 | Unregistered CommenterLena @Fit on the Rocks

I used to despise stuffing, but unfortunately for my waistline, it's one of those things I grew to love. That's a lot of time in the kitchen you spent! Thanks for testing it for us! ;)

November 17, 2011 | Unregistered CommenterRedhead in the Kitchen

Looks fabulous!!!

November 17, 2011 | Unregistered CommenterKris

Stuffing is by-far my favorite part of the Thanksgiving meal. This looks wonderful! Thanks for your photography expertise, I love seeing the setup!

November 17, 2011 | Unregistered CommenterCassie

Stuffing is my favorite part of THanksgiving and my biggest splurge. My mom makes a butter ridden, sausage filled, (god that sounds dirty!) fruity and nut stuffing that's worth every calorie. Although, I love the looks of this one. Maybe I should try making it throughout the year as a healthy version :)

Last year I made a crock pot stuffing that was FULL of butter and amazing. I may try that with this bread recipe....mmm

November 17, 2011 | Unregistered CommenterAshley

You're welcome!

November 17, 2011 | Unregistered CommenterAshley

Thank you Gena. That means a lot!! Yes, a bit time intensive, but even just the herb bread alone is delicious!

November 17, 2011 | Unregistered CommenterAshley

Hope she enjoys it!! I'll have another similar recipe, where you put the celery/carrots/onion IN the bread! Stuffing BREAD! :)

November 17, 2011 | Unregistered CommenterAshley

That sounds like a fabulous spin on stuffing!! I'm a huge millet lover!

November 17, 2011 | Unregistered CommenterAshley

They are the best!!!! :)

November 17, 2011 | Unregistered CommenterAshley

I'm sure your stuffing will be amazing!! When I was talking about the frozen GF bread, I meant the store bought's just never that great! :) I like when the top of stuffing is crispy and the layer below is mushy. yummm

November 17, 2011 | Unregistered CommenterAshley

I was wondering if it would be possible to make a delicious gluten-free stuffing. Thanks for sharing! I personally don't like nuts or fruit in my stuffing, either. Why cover up the butter/bread part of it with anything extra? :)

November 17, 2011 | Unregistered CommenterCandice @ Sailing on Paper

We're on the same page!

November 17, 2011 | Unregistered CommenterAshley

Wow! That's quite the 'scientific' experiement you had going there! So glad it finally worked out for you! I know the dilemma well...even though my son can have wheat...there is not a bread out there that is not dairy,egg,sesame and peanut/tree nut free that I can use for stuffing. I therefore, bake our own bread. Your vegan version could be an alternate for us. If we were to use regular flour...would the amount of flour be equal? Thx! susan H.@ the food allergy chronicles

I mean, I'll still take a candle :) I can never get enough stuffing!

November 17, 2011 | Unregistered CommenterHeather (Heather's Dish)

Mmmm, stuffing is my fav thing too. My dad and I go through so much of it!

November 17, 2011 | Unregistered CommenterTiff @ Love Sweat and Beers

Oh Thanksgiving, what a consuming holiday, but it definitely pays off. I made a batch of stuffing just a few nights ago and it was gone in an instant! There's just something about it that nobody seems to be able to resist. Yours looks great! I especially love how large the croutons are. Have you ever tried a cornbread stuffing? I haven't, but I'm planning to make one this year!

November 17, 2011 | Unregistered Commenterjb

Mmmmmm this looks heaaavn'ly Ashley!! :D And the pics are just too gorgeous. I want to try making these!

November 17, 2011 | Unregistered CommenterEllie@fitforthesoul

I love ghee too. Myentire child was infused with the aroma and comfort of it! My husband thinks that he doesn't like it, but he seems to love the brown rice I make...maybe it's time to disclose the ghee factor to maim!

November 17, 2011 | Unregistered CommenterK

Sorry...childhood. However, considering tht I am pregnant, it's also entirely true that my child will likely emerge infused with it too!

November 17, 2011 | Unregistered CommenterK

Love both comments you made. ;) Yay ghee!

November 17, 2011 | Unregistered CommenterAshley

Thanks so much Ellie!!!

November 17, 2011 | Unregistered CommenterAshley

Actually, no!! But I want to try it for sure. I LOVE cornbread!!

November 17, 2011 | Unregistered CommenterAshley

Haha, thanks! The thing is, with subbing in wheat flour, is that since there is gluten in regular flour, you probably wouldn't need as much flax and both the flour change and lessening the flax would effect the amount of liquid needed. I would think you could get away with 1T flax, but I'm not sure how much liquid would be needed. Sorry I can't be of more help!

November 17, 2011 | Unregistered CommenterAshley

OK I am completely ghee intrigued now!
That recipe looks awesome, I'm afraid I won't have time to make a homemade bread for my stuffing. It's just so much better when its *all* from scratch

November 17, 2011 | Unregistered CommenterCasey @ Insatiably Healthy

Oh man this looks so good and spot on with the flavours! Nice work. I'm so glad you didn't use the gluten free just wouldnt be the same at all. Can I come over for Thanksgiving? heh

November 18, 2011 | Unregistered CommenterAngela

Stuffing is the best part of the meal. I love your version!

(Also, I had lunch with someone who is GF yesterday and they were complaining about not having a stuffing to eat at Thanksgiving. I told her to come to your site. I knew you'd have something awesome up your sleeve!)

November 18, 2011 | Unregistered CommenterKatie

[...] Herb Baked Stuffing by Edible Perspective [...]

[...] Herb Baked Stuffing [...]

[...] was my 4th attempt at making stuffing.  It was based off of the same recipe that I made the herb baked stuffing with, but one main thing was different.I put the STUFF in the bread.Hence the name, Stuffing [...]

November 19, 2011 | Unregistered Commenterstuffing bread « the edi

Yumm stuffing is my favourite too! Yours looks amazing and now I want to make stuffing asap.

November 19, 2011 | Unregistered CommenterAshley

I'm so glad you agree. :) Thanks for passing along my blog!

November 20, 2011 | Unregistered CommenterAshley

Of course you can!!!

November 20, 2011 | Unregistered CommenterAshley

[...] Ashley’s herb baked stuffing (gluten free and vegetarian!) [...]

[...] If you don’t want to serve it up in a large bowl, you could always mix it in with a batch of herb baked stuffing.I attempted this a few times, and finally found the secret ingredient is red wine.  Thanks to [...]

November 22, 2011 | Unregistered CommenterItalian Tofu Sausage « t

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.