Make Ahead

Cranberry Apple Stuffing

November 22, 2010
0 Ratings
  • Serves 4
Author Notes

This gluten free stuffing recipe is based on one I found by Sara Foster at Bon Appétit. It has all the components of a good stuffing recipe: bread (gluten free of course in this case), onions, celery, chicken broth, and eggs. For me, these ingredients are the foundation for a variety of delicious stuffing options. —elanaspantry

What You'll Need
  • 1/2 cup dried cranberries (fruit juice sweetened)
  • 1/2 cup chicken broth
  • 1/4 cup grapeseed oil
  • 2 cups chopped onion
  • 1 cup finely chopped celery
  • 2 medium granny smith apples, cored and chopped into 1 inch cubes (about 2 cups)
  • 1/2 cup finely chopped Italian parsley
  • 1 loaf Gluten-Free Bread 2.0 (from Elana's Pantry), cut into 1-inch cubes
  • 2 eggs
  • 1 teaspoon sea salt
  1. Soak dried cranberries in chicken broth for 1-2 hours
  2. Heat grapeseed oil in a large skillet, over medium heat
  3. Saute onion until soft, about 15 minutes
  4. Add celery and saute for 10 more minutes
  5. Add apple and parsley and saute for 3 minutes, until apples just begin to soften
  6. Transfer mixture to a very large bowl
  7. Bake bread cubes on a parchment lined baking sheet for 5-10 minutes at 350°
  8. Cool bread cubes for 20 minutes after removing from oven
  9. Stir bread cubes into vegetable mixture
  10. Whisk eggs and salt into cranberry-chicken broth mixture
  11. Add egg-cranberry mixture to stuffing, tossing to combine
  12. Transfer stuffing to a 13x9 pyrex baking dish
  13. Bake stuffing at 350° uncovered until cooked through and browned on top, about 40 minutes
  14. Let stand 10-15 minutes
  15. Serve

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