Gluten Free Cranberry Stuffing
Easy Gluten Free Cranberry Stuffing is the perfect addition to any holiday table or can be served with any meal.
Servings: 8
Ingredients
- 2 stalks celery diced
- 1 cup chopped onion
- 3 cloves finely chopped garlic
- 6 tablespoon butter plus some for casserole pan
- 1 tsp. dried rubbed sage
- ½ tsp. thyme
- ½ tsp. rosemary (optional)
- ¼ tsp. nutmug
- 1 tsp. fresh chopped sage
- 1 tsp. salt
- 1 lb. loaf gluten free bread of choice- approximately 10 cups bread cubes
- 2 ½ cups vegetable broth
- 2 eggs
- 1 cup fresh cranberries
Instructions
Bread Cubes:
- Cut bread into 1 to 2 inch cubes based on your preference and spread out on large baking sheet.
- Dry out on low temperature 225-250 degrees for about 30 minutes till toasty.
- Remove from oven, place in large mixing bowl and set aside.
Stuffing:
- Preheat oven 350 degrees
- Generously grease casserole dish with at least 1 tbsp. butter
- Meanwhile melt 6 tbsp. butter in pan over medium heat.
- Then add onion, celery, and garlic. Cook for about 5-6 minutes.
- Then add spices to onion mixture and cook another minute until fragrant.
- Remove from heat and set aside.
- Add onion mixture, vegetable broth, eggs, to dried bread cubes and combine well.
- Then stir in cranberries.
- Pour into buttered casserole pan.
- Bake in preheated oven 35 minutes covered. Then remove cover and bake an additional 10 minutes.