Did somebody say, Jalapeno Stuffing? It is that time of year when we start to think about stuffing for our holiday dinners!
Delicious vegan and gluten-free stuffing is a serious possibility this year for your holiday table. Your guests will be surprised by this delicious stuffing. The jalapeno offers up a kick to the stuffing but does not overwhelm the taste buds.
I would even venture to bet that your guests will not even know that the Jalapeno Stuffing is vegan and gluten-free.
We add the jalapeno flavor to this holiday stuffing dish with the use canned jalapenos (slightly tamer than fresh) and Jalapeno flavored tortilla chips from Beanfields.
Come again? Did she just say tortilla chips? In stuffing? Why yes I did!
With the addition of gluten-free bread and gluten-free bread cubes are these Jalapeno Nacho Chips! I love them because they are certified gluten-free, vegan and NonGMO project verified. Oh yes and they are FULL of flavor! Beanfields Bean and Rice Chips makes many delicious flavors of chips, but these beauties are so flavorful!
Do you eat Paleo? Check out this Paleo Green Bean Casserole by Noshtastic!
Fun Fact: The stuffing tastes pretty amazing before it goes into the oven to bake! Feel free to sample! This is a holiday tradition in my home. We always sample (and sample again) the stuffing!
Thinking about holiday dinner? Be sure to check out this Cranberry Sauce with Candied Ginger.
Looking for other allergy-friendly recipes? All our recipes are nut-free and gluten-free. We also have vegan recipes too!
Hungry for the recipe? Let’s get to it!
- 1 cup butter vegan
- ¾ cup finely chopped onion
- ½ cup finely chopped leek white part only
- 1½ cup celery diced
- 3 cups of GF bread torn into small pieces (about 1 inch pieces)
- 3 cups of GF bread toasted (very crunchy) and cut into 1 inch pieces
- 1 c crumbled Jalapeno Chips from Beanfields Snacks
- 1/4 c canned jalapenos diced
- 1 T sage
- 1 T thyme
- 1/2 t nutmeg
- salt and pepper to season
- **Vegetable broth optional
- Melt butter in skillet.
- Saute onion, leek and celery until soft. Stir in jalapenos.
- In a large bowl gently combine bread pieces and crumbled tortilla chips.
- Combine skillet mixture with bread mixture.
- Mix in spices and season with salt and pepper.
- **If your stuffing is not moist at this point, you can add in some vegetable broth.
- Bake in a lightly oiled casserole dish at 350 degrees for 30 minutes.
Check your stuffing mid way through baking. If stuffing is not moist add some vegetable broth to soften the bread. This will depend on how much the bread soaks up the moisture. The bread I used did not require any additional moisture, but yours might. Keep your eye on it. 🙂
Did you make this recipe?Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!
THANK YOU TO BEANFIELDS SNACKS FOR SPONSORING MY RECIPE AND SENDING US OVER SOME DELICIOUS CHIPS! I AM PROUD TO BE A BEANFIELDS SNACKS BLOGGER!