Caramelized Onion and Apple Stuffing

The first year I hosted Thanksgiving I bought all of the holiday recipe magazines and leafed through every single one to find the perfect recipes. I’m so thankful that I stumbled across this stuffing recipe in Eating Well’s November/December 2016 edition, because it’s been a crowd favorite for 3 years now.

When done all at once it can be time consuming, but if you make the caramelized onions in advance it makes the recipe a breeze.

Caramelized Onions


  • 3 tbsp EVOO (I use avocado oil)
  • 8 cups halved and thinly sliced yellow onions (2-3 large)
  • 2 tsp chopped fresh tyhme
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1/4 cup red wine
  • 2 tbsp cider vinegar


  1. Heat oil in a large skillet over medium heat. Add sliced onions, thyme, and 1/4 tsp each of salt and pepper. Cook, stirring occasionally, until golden, 20-25 minutes.
  2. add wine and cook, stirring occasionally and reducing heat if necessary, until the onions are deep golden brown, 20-25 minutes more.
  3. Add vinegar, increase heat to high and cook, scraping up the browned bits, until the vinegar evaporates, about 1 minutes.
  4. Transfer to a large mixing bowl.



  • 8 cups 1/2 -1 inched cubed rustic multi-grain bread {I use New Cascadia’s gluten-free Farmhouse style}
  • 3 tbsp EVOO
  • 1/2 tsp ground pepper
  • 2 tbsp vegan butter {I use Miyoko’s Vegan Butter}
  • 2 cups diced celery
  • 1 cup diced onion
  • 2 medium red apples, chopped
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 1 tsp salt
  • 1 1/2 cup low-sodium chicken or vegetable broth


  1. Preheat oven to 425 degrees. Coat 9×13 inch baking dish with avocado oil.
  2. Toss bread with oil and pepper on a large rimmed backing sheet. Bake, stirring once, until crispy, about 15 minutes. Add to the bowl with the onions.
  3. Reduce oven to 400 degrees.
  4. Heat butter in the skillet over medium-high heat. Add celery and diced onions; cook, stirring, until the onion starts to brown, 6-8 minutes. Add apples, sage, thyme and salt. Reduce heat to medium and cook, stirring occasionally, until the apples start to soften, about 5 minutes. Transfer to the bowl with the onions and bread.
  5. Add broth and gently stir until well combined. Transfer to the prepared baking dish. Cover with foil.
  6. bake for 20 minutes. Uncover and continue baking until the top is crispy, about 15 minutes more.




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