Author Notes: This gluten free stuffing recipe is based on one I found by Sara Foster at Bon Appétit. It has all the components of a good stuffing recipe: bread (gluten free of course in this case), onions, celery, chicken broth, and eggs. For me, these ingredients are the foundation for a variety of delicious stuffing options. http://www.elanaspantry.com/cranberry-apple-stuffing/ —elanaspantry
Serves: 4
Ingredients
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1/2
cup dried cranberries (fruit juice sweetened)
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1/2
cup chicken broth
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1/4
cup grapeseed oil
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2
cups chopped onion
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1
cup finely chopped celery
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2
medium granny smith apples, cored and chopped into 1 inch cubes (about 2 cups)
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1/2
cup finely chopped Italian parsley
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1
loaf Gluten-Free Bread 2.0 (from Elana’s Pantry), cut into 1-inch cubes
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2
eggs
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1
teaspoon sea salt
Directions
- 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°
- 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