This stuffing swaps traditional bread for our Everything flavored Swapples. Since they're made from whole yuca root instead of processed flours, this entire stuffing is made from whole foods, and is paleo, vegan, gluten and sugar free!
2 Tbsp extra virgin olive oil
3 garlic cloves, peeled and chopped
3 stalks celery, sliced into 1/2" slices
3-4 medium sized carrots, peeled, 1/2" slices
1 medium yellow onion, peeled and diced
4 Everything Swapples, toasted crispy, cooled, then cubed
1/2 Tbsp fresh sage, chopped
1 tsp fresh rosemary, leaves
1/2 c - 3/4 c vegetable broth
1 Tbsp ground flax
2 Tbsp lukewarm water
Preheat oven to 375F.
Heat the olive oil in a large saute pan over medium heat.
Once heated, add the garlic, celery, carrots, and yellow onion. Stir to coat, then cover with a lid. Allow to cook for 10-12 minutes, until the vegetables are softened and the onions are translucent, stirring occasionally to prevent sticking.
While the vegetables are cooking, prepare the flax egg. In a small bowl, mix the ground flax with the lukewarm water. Stir, and allow to sit and thicken for 5 minutes.
Transfer the cooked vegetables to a large mixing bowl with the chopped Everything Swapples, sage, rosemary, 1/2 c vegetable broth, and prepared flax egg. You want the consistency to be like meatloaf, but not over watery. The mixture should not be submerged in liquid. If needed, add an additional 1/4 c of the broth. Stir to combine.
Oil an oven-safe baking dish. Transfer the stuffing mixture to the baking dish, and place in the oven uncovered for 30 minutes. The top should be slightly toasted.
Remove, and serve with your favorite Thanksgiving dishes, hot or cold!