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