Gluten Free Stuffing
Ingredients
-
12
ounces
gluten free bread, cut into cubes
-
2
tablespoons
avocado oil
-
1
medium
onion, chopped
-
2
carrots
chopped
-
2
stalks
celery, chopped
-
1
large
Gala apple, diced (or 2 small)
-
1
teaspoon
minced garlic
-
¾
cup
pecans, toasted and chopped
-
½
cup
dried cranberries
-
2
tablespoons
fresh thyme, chopped (or 2 teaspoons dried)
-
1
tablespoon
fresh sage, chopped (or 1 teaspoon dried)
-
1
teaspoon
sea salt
-
1
teaspoon
fresh ground black pepper
-
2
cups
broth
-
2
large
eggs
-
¼
cup
grass-fed butter
Instructions
- Preheat the oven to 275°F and line a baking sheet with parchment paper.
- Cut the gluten-free bread into cubes and bake for 30-35 minutes until dry.
- Chop the onions, carrots, celery, apple, and herbs.
- Heat avocado oil in a skillet and cook the onion, carrots, and celery for 10 minutes, then add the apple and cook for 4 more minutes, followed by the garlic for 1 minute.
- Combine the cooked mixture with the bread cubes, adding pecans, cranberries, thyme, sage, salt, and pepper.
- In a separate bowl, whisk together the eggs and broth, then pour over the bread mixture and mix well.
- Transfer the mixture to a baking dish, dot with butter, cover with oiled parchment and foil, and bake for 25 minutes.
Nutrition Facts (estimated)
Servings
12
Calories
238
Total fat
13g
Total carbohydrates
25g
Total protein
3g
Sodium
525mg
Cholesterol
43mg
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