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This gluten free stuffing recipe is based on one I found by Sara Foster at Bon Appétit.
Note: this recipe uses my Gluten Free Bread recipe.
Soak dried cranberries in chicken broth for 1-2 hours.
Heat grapeseed oil in a large skillet, over medium heat. Saute onion until soft, about 15 minutes. Add celery and saute for 10 more minutes. Add apple and parsley and saute for 3 minutes, until apples just begin to soften.
Transfer mixture to a very large bowl.
Bake bread cubes on a parchment lined baking sheet for 5-10 minutes at 350°F. Cool bread cubes for 20 minutes after removing from oven.
Stir bread cubes into vegetable mixture. Whisk eggs and salt into cranberry-chicken broth mixture. Add egg-cranberry mixture to stuffing, tossing to combine.
Transfer stuffing to a 13×9 pyrex baking dish. Bake stuffing at 350° uncovered until cooked through and browned on top, about 40 minutes. Let stand 10-15 minutes. Serve.
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Nanci (TK) on 11.23.2010
Looks like another winner! I deleted the URL from the description section – we prefer to not include links within the text sections (it’s an aesthetics thing). Do you think I could sweet talk you into adding another recipe to TK – your bread recipe? Then you can just add a note in this recipe to ‘See my TastyKitchen recipe box’. Otherwise, would you pop into the ingredients list and specify what type of bread they might sub if they don’t have time to make a loaf? When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci