Gluten Free Paleo Mega Umami Stuffing

Paleo Mega Umami Stuffing

Hanna Lane

This is one of our favorite stuffings with AWG. It is sure to be a crowd pleaser!


  • 1 Everyday or Rosemary Bread
  • 2 large carrots
  • 3 celery stalks
  • 4 cloves garlic, minced or finely chopped
  • 1 cup veggie broth
  • 1/3 cup mushrooms, sliced
  • 2 tbsp white miso
  • 1 tbsp honey
  • 2 tsp onion powder
  • 1/2 tsp fresh ground black pepper
  • 1/4 cup cranberries
  • Olive oil to cook


  1. Pre-heat the oven to 375F.
  2. Cube an AWG Bread 19 oz. Toss in a bit of olive oil and cook on the stove. The goal is to get them a bit crispy and golden in color!
  3. In a separate pan, sauté the carrots, celery, and garlic in olive oil for a few minutes until they start to soften.
  4. Mix together broth, mushrooms, white miso, honey, onion powder, and pepper.
  5. In a large bowl, combine the toasted bread, veggies, and cranberries. Pour the seasoned mixture overtop and stir to get everything coated.
  6. Place in a baking dish and bake for 25-30 minutes.

Recipe by @kaileeinthekitchen