Gluten Free Stuffing with Cranberries and Apples
Ingredients
-
½
cup
dried cranberries, fruit juice sweetened
-
½
cup
chicken stock or bone broth
-
¼
cup
olive oil or grapeseed oil
-
2
cups
chopped onion
-
1
cup
finely chopped celery
-
2
medium
Granny Smith apples, cored and chopped into 1 inch cubes
-
½
cup
finely chopped Italian parsley
-
1
loaf
Paleo Bread or Gluten Free Bread, cut into 1-inch cubes
-
2
large
eggs
-
1
teaspoon
celtic sea salt
Instructions
- Soak dried cranberries in chicken broth for 1 hour.
- Heat oil in a skillet over medium heat.
- Sauté onion until soft, about 10 minutes.
- Add celery and sauté for another 10 minutes.
- Add apple and parsley, sauté for 3 minutes until apples begin to soften.
- Transfer the mixture to a large bowl.
- Bake bread cubes on a parchment-lined baking sheet at 350°F for 5-10 minutes.
- Cool the bread cubes for 20 minutes.
- Stir bread cubes into the vegetable mixture.
- Whisk eggs and salt into the cranberry-chicken broth mixture.
- Add the egg-cranberry mixture to the stuffing and toss to combine.
- Transfer stuffing to a baking dish.
- Bake at 350°F uncovered until cooked through and browned on top, about 35-40 minutes.
- Let stand for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
120mg
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