This Gluten-Free Cranberry Stuffing Recipe is scrumptious and flavourful and festive for the holidays — a classic side dish for Thanksgiving or Christmas. Serve alongside turkey dinner, a tradition to be enjoyed with loved ones.
The Perfect Holiday Side Dish
When I think of holiday dinners, I think of warm and comforting food to enjoy with those around us. This cranberry stuffing is the dish you’ll want to bring to turkey dinner and will be a hit every time!
Warm, comforting, extra moist and full of flavour. Everything you look for in a festive dish like this.
It’s tradition for our family to have turkey and stuffing on holidays and if you have the time to make this (let’s be honest, Stovetop has always been a go to in a pinch!) then you’ll appreciate this healthy and hearty gluten-free recipe that’s sure to be a crowd pleaser.
Gluten-Free Cranberry Stuffing
Why you’ll love this recipe:
- It’s full of Christmas flavours from the sweet and tangy cranberries to the fresh and fragrant herbs of rosemary.
- It calls for gluten-free bread, but you can also use a keto friendly low carb loaf of bread, or whatever you have in your pantry.
- It only takes only 3 steps to make, from pan to baking dish, and ready in 30 minutes.
- A large serving to fill the plates of all your guests!
Sever this festive cranberry stuffing with deliciously carved oven roasted turkey. You can also find an alternative low carb and keto stuffing recipe here.
Christmas Cranberry Stuffing Ingredients
- Gluten-free or low carb loaf of bread
- Olive oil
- Chicken stock
- Butter
- Onion
- Celery
- Garlic
- Cranberries
- Fresh Herbs and seasonings
Easy 3-Step Cooking and Baking Method
- First, you’ll need cube the bread and toast with some oil in the oven.
- In the meanwhile, sauté the onion, garlic, celery, and cranberries in some olive oil with salt.
- In a large corning ware casserole dish, combine the toasted bread and onion mixture with chicken stock, herbs, seasonings, and butter. No need to mix until the end, simply bake and enjoy!
Healthy Bread Options to Use
Little Northern Bakehouse is a great choice because their bread is gluten-free, non-GMO, nut free, vegan, kosher, and allergy friendly. It checks off a lot of those boxes for those who are health conscious, however, has a significant amount of carbs to keep in mind.
You can also use this gluten-free artisan bread on Amazon made with sourdough rice flour. Also, not carb conscious.
One bread that I have yet to try yet checks off all the boxes is the Carbonaut bread that is gluten-free, plant based, with a great texture and is also non-GMO. Only 1 net carb per slice of bread and a great option.
How to Store
If using corning ware, simply wait until cooled and cover the dish with the glass lid, or seal in an airtight container. Store in the fridge for up to four days, or in the freezer up until 6 months.
If travelling, you may need to secure the glass lid with a thick elastic band or wrap with tin foil to keep the dish nice and warm.
How to Reheat
Place the casserole dish from the fridge to a preheated oven and bake until fully warmed, about 10 minutes at 350 F.
For individual dishes, plate and reheat in the microwave or you can also pan fry on the stove to make it extra crispy! Use a dollop of butter and cook on high heat, great for using up leftovers the morning after, with turkey and eggs.
More Christmas Recipes to Make:
- Keto Cranberry Moscow Mule
- One Pan Cranberry Rosemary Chicken (Keto, Paleo, Whole 30)
- Bake Christmas Almond Balls (Gluten-Free)
- Turkey Meatballs and Spicy Aioli (Gluten-Free, Low Carb, Keto)
- Oven Roasted Stuffed Turkey (Easy, Keto, Low Carb, Gluten-Free)
- The Best Oven-Baked Crispy Parmesan Potato Wedges (Gluten-Free)
- Sweet Potato and Kielbasa Skillet (Gluten-Free, Paleo, Whole 30)
- Sweet Potato Breakfast Hash (Gluten-Free, Paleo, Whole 30)
Gluten-Free Cranberry Stuffing Recipe
Equipment
Ingredients
- 1 loaf gluten-free bread or low carb bread
- 2 tbsp olive oil extra virgin
- 1 onion small
- 2 stalks celery
- 2 cloves garlic
- 1/4 cup cranberries fresh
- 1 tsp salt and pepper
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1/2 tsp rosemary
- 1/2 tsp sage
- 2½ cups chicken broth/stock organic (or vegan chicken bouillon with water)
- 1 tbsp butter grass fed
Instructions
- Cut the bread into 1/2-1 inch thick cubes. Layer on a baking sheet with drizzled olive oil and bake at 350℉ to toast them.
- In the meanwhile, heat a pan with olive oil and sauté the onion, garlic, celery and cranberries for 8-10 minutes.
- In a large casserole baking dish, add in the toasted bread and cooked onion mixture. Pour in the chicken stock, season with the spices and herbs, and top with pieces of butter.
- Cover the dish with foil and bake at 350℉ for 20 minutes.
- Uncover and bake for another 20 minutes.
- Let cool slightly before serving and enjoy.
Notes
- You can add in a diced granny smith apple when sautéing the onion, celery, garlic and cranberries (for added sweetness).
- You can add cinnamon and nutmeg as well. Even a tablespoon of apple cider vinegar can work in this recipe.
- You can use poultry seasoning if you have it.
- Use a chicken bouillon cube simmered in water to replace the chicken stock.
Nutrition
