This vegetarian Fennel Spinach Stuffing recipe is made from scratch with bread and eggs. A hearty gluten free side dish for Thanksgiving!
I made this Spinach Fennel Stuffing recipe for my husband a few years ago when we celebrated Thanksgiving in northern Minnesota and now he requests it over and over.

When I think about Thanksgiving, I think about stuffing. It's one of those quintessential Thanksgiving side dishes that ranks right up there with turkey and pie. Thanksgiving without stuffing just seems kind of...wrong.
If you've never made stuffing from scratch, I highly encourage you to do so. It's a relatively easy dish to make and full of comforting flavors.
I think he gets more excited about this stuffing than the turkey or the pie. I can't say I blame him, though. There's nothing like a warm pan of stuffing filling your home with savory goodness.
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What Kind Of Bread Should I Use To Make Stuffing?
This recipe is gluten free and uses a gluten free brand of white bread. Canyon Bakehouse, Schar, and Udi's are all great choices when making stuffing.
You can make gluten free sandwich bread from scratch if you prefer.
Feel free to use regular white bread if gluten is not an issue for you. A hearty variety like an Italian loaf is perfect.
You want something that will hold up to everything that gets added to it.
- To start, heat the oven to 350 degrees.
- The first step is to cut the loaf into uniform pieces and then toast them in the oven. Cut the bread into 1 inch pieces - Try to make sure they're roughly the same size so the stuffing cooks evenly.
- Place the bread cubes onto a sheet pan and place it into the oven for 12 minutes. This will dry the bread out a little bit (which is what you want).
- Remove when finished and set aside.
It's important that the bread is dried slightly or it will not absorb the liquid properly and will result in a mushy instead of a firm texture after baked.
What Is Fennel?
Fennel is a bulb-like vegetable that has a distinctive licorice or anise flavor. It's used a lot in Italian and Mediterranean cooking.
If you've never used fennel before, you're in for a treat. It's so tasty - fennel gives this stuffing a flavor of its own.
The next step is to chop the fennel, onions, and garlic.
- Chop a fennel bulb into slices and then chop 1 white onion and mince 6 cloves of garlic.
- Heat a pan to medium and then add 1 Tbsp. of butter.
- Once the butter has melted, add the fennel, onion, garlic and a generous pinch of salt and pepper. Saute the mixture for 10-12 minutes. The fennel will soften as it cooks (and smell amazing in the process).
- Once the mixture has cooked, remove from heat and set aside.
How To Make The Egg Mixture
As the fennel mixture is cooling, you can prepare the rest of the ingredients.
- In a mixing bowl, combine 5 eggs, 2 ½ cups low sodium vegetable broth (or chicken broth if you don't need it to be vegetarian), ½ tsp. salt, and ½ tsp. pepper.
- Mix these ingredients together and then add 2 ½ cups of chopped fresh spinach.
- The fennel mixture can be added to the bowl at this point. Make sure it has cooled so that it doesn't cook the eggs.
Assemble The Fennel Stuffing
Now it's time to assemble!
- Place the toasted cubes of gluten free bread (or regular bread if not gluten free) into a greased 9x13 cake pan (you may not be able to fit the entire loaf of cubed bread in the pan) and pour the egg/fennel/spinach mixture all over the bread cubes.
- Make sure all the bread is saturated in the egg mixture (you can add a little more vegetable stock if needed) and then chop 3 Tbsp. of unsalted butter and dot the top of the stuffing mixture with it.
- The butter will melt as it cooks and make the top nice and golden.
How Long Does Stuffing Take To Bake?
Place the Fennel Spinach Stuffing in an oven that is heated to 350 degrees Fahrenheit and bake for 40-45 minutes, or until the stuffing is firm in texture.
The top should be slightly crispy and golden and the stuffing itself should be moist.
Looking for dessert to serve with your stuffing? Don't miss these recipes!
- Maple Bourbon Pecan Pie
- Cast Iron Skillet Apple Crisp
- Apple Pie From Scratch
- Pumpkin Bread Pudding
- Crustless Pumpkin Cheesecake
- Maple Walnut Pie
- Pumpkin Coffee Cake
- Homemade Apple Galette
- Ina Garten Apple Crisp
What To Serve With Savory Stuffing
Chop some of the fennel fronds (the bushy green portion of the fennel) and garnish the stuffing with them. This sort of reinforces that fennel flavor and freshens the whole thing up a bit.
Fennel stuffing is a quintessential Thanksgiving dish and pairs perfectly with a traditional holiday dinner like turkey, mashed potatoes, gravy, and pie.
Your guests might just pass up the pie for more stuffing - Not likely, but anything is possible, right?
Planning a Thanksgiving menu? Check out these recipes!
- Buttermilk Mashed Potatoes
- Savory Mashed Sweet Potatoes
- Green Bean Casserole
- Maple Mustard Brussels Sprouts
- Wild Rice Butternut Squash Salad
- Roasted Green Beans
- Maple Sesame Brussels Sprouts
- Butternut Squash Arugula Salad
- Creamy Butternut Squash Soup
- Butternut Squash Parmesan Dip
- Au Gratin Potatoes
If you like this stuffing check out this Wild Rice Stuffing!
Looking For More Stuffing Recipes? Don't Miss These!
Sourdough Thanksgiving Stuffing
Traditional Gluten Free Stuffing
Crockpot Cranberry Pecan Stuffing
Fennel Spinach Stuffing
Ingredients
- 1 loaf gluten free sandwich bread or any white bread if not gluten free
- 1 bulb fennel bulb and fronds for garnish
- 6 cloves garlic
- 1 onion can sub 2 shallots
- 2 ½ packed cups fresh spinach
- 2 ½ cups low sodium vegetable broth or low sodium chicken broth
- 5 eggs
- 4 Tbsp. unsalted butter split
- ½ tsp. kosher salt split
- ½ tsp. pepper split
Instructions
- Heat oven to 350 degrees.
- Cut loaf of gluten free sandwich bread (or regular white bread if not gluten free) into 1 inch cubes. Place bread onto baking sheet and cook for 12 minutes. Remove from oven and set aside.
- Cut fennel bulb into slices.
- Mince garlic and chop onion (or shallots).
- Heat pan to medium and add 1 Tbsp. butter. Once melted, add chopped fennel, garlic, and onion. Saute for 10-12 minutes. Remove and set aside to cool.
- In a mixing bowl, combine eggs, vegetable broth, and ½ tsp. each kosher salt and pepper. Stir to combine. Add chopped spinach and fold into mixture.
- Add cooled fennel mixture and stir to combine.
- Grease a 9x13 inch cake pan and add bread crumbs. Pour egg mixture over bread. Make sure bread is saturated.
- Cut 3 Tbsp. unsalted butter into pieces and dot the top of the stuffing.
- Place in oven and cook for 40-45 minutes, or until the stuffing has set and has a firm texture.
- Garnish with minced fennel fronds.
Kimberly @ Berly's Kitchen
This stuffing looks amazing! I love how it's got a drier, chunkier look. Looks more like croutons which are so tasty.
Christine
Thank you! The top does get kind of a crouton-like texture.
Elaine @ Dishes Delish
This stuffing looks like a keeper! It looks really delicious! I love the bread you are using.
Christine
Thanks! I have a friend who runs his own bread making business and tests his breads out on us.
Kortney
Adding spinach to stuffing sounds like such a delicious idea. Makes it a little healthier so you can eat more 😉
Christine
Right?!