Gluten Free Apple Cranberry Stuffing
Sweet, tart, crunchy + moist, this gluten free apple and cranberry stuffing is the perfect side dish to any special meal.
Servings: 8 people
Ingredients
- 1 loaf gluten free bread*** if you can find unsliced, that's best, but any will work!
- 1 tbsp avocado, olive or coconut oil
- 2 cloves garlic, minced
- 1 tbsp chopped rosemary
- 3 stalks celery, sliced
- 1 onion, chopped
- 1 tsp salt
- 2 eggs
- 1 1/2-2 cup chicken broth
- 1/4 cup apple cider vinegar
- 1 large green apple
- 1/3 cup dried cranberries
- 1/4 cup pecans, chopped
Instructions
- Start by preheating the oven to 350f or 175c and grab a medium sized baking dish.
- Take the loaf of gluten free bread and slice into large chunks. Throw it into the baking dish and toast in the oven for 5-10 minutes or until it's golden and crispy. (Feel free to just chop and leave it on the counter the night before to dry out instead if you like!)
- While the bread is toasting, heat a small skillet with the oil over medium heat and add the onions and garlic. Saute 2-3 minutes until the onions just start to soften.
- Add the chicken broth, vinegar and eggs to a small bowl and whisk together until combined.
- In a large bowl, add all of the ingredients including the dried bread, sauteed onions, wet mixture and all of the extras + mix until the bread is thoroughly moist. Start with less liquid and work your way up to 2 cups. It will largely depend on the density of your bread.
- Add the stuffing to your oven safe baking dish + press down slightly until it forms one layer. Bake for 25-30 minutes or until the stuffing is golden brown on top and moist and delicious inside!
Notes
***This is AMAZING with sourdough or sturdy, crusty gluten filled bread. So, if you're not worried about gluten, I'd go regular bread!