Gluten-Free Cranberry Stuffing Recipe
A healthy stuffing recipe that's scrumptious and flavourful and festive for the holidays -- a classic side dish for Thanksgiving or Christmas turkey dinner.
Servings 6 people
Calories 417kcal
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
More options:
- 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
Calories: 417kcal | Carbohydrates: 99g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 1168mg | Potassium: 149mg | Fiber: 9g | Sugar: 12g | Vitamin A: 132IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 0.2mg