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Cranberry Apple Stuffing

gluten free cranberry apple stuffing

Stuffing. Gluten free stuffing, no less.  While I generally find stuffing to be a time consuming and complex dish to make, I have chosen one that is on the easier side; though be forewarned, I would hardly call this dish easy.

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.

Cranberry Apple Stuffing

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  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 paper 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 9 x 13 inch 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

Here are some other gluten-free stuffing recipes you might enjoy:

-Caramelized Onion and Cornbread Stuffing from Carrie of Deliciously Organic
-Wild Rice Stuffing from Ali of Nourishing Meals
-Perfect Homemade Stuffing CrockPot Recipe from Stephanie of A Year of Slow Cooking

Now, the moment you’ve all been waiting for. The winner of the Vitamix 5200 Blender is Autumn! Congratulations Autumn!

I wanted to thank everyone who commented and shared their favorite Vitamix recipe (or what they would make with a Vitamix). I also wanted mention that Vitamix will be holding a huge factory sale at their facility on November 20th in Olmsted Falls, as well as special deals online.

Have a great weekend everyone!


           
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November 19, 2010


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28 comments


filed in cooked veggies, other vegetables

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28 comments leave a comment

  1. Adrienne

    Looks delish! Your picture turned out nicely :)

  2. Honey B. Nutrition @ honeybeenutrition.com

    This looks so good. Thanks for making a stuffing even a grain-free person can eat for Turkey Day! x

  3. Debbie

    Thank you! I’ve been waiting all week for this to come out. Sounds like you’ve worked hard for this Thanksgiving.

    Really appreciate all the work you do!

  4. Shirley @ gfe @ glutenfreeeasily.com

    Perhaps not easy, but worthwhile I am sure! Pretty and flavorful, and one can do neglected kitchen chores while waiting during some of the steps. ;-)

    Thanks, Elana! xo,

    Shirley

  5. Katie

    Hi elana,

    last year i created my own stuffing with the usual ingredients but added your rosemary lemon muffins as my bread! it was SO fantastic, along with fresh chestnuts…. already dreaming about it for next week!

  6. This stuffing looks amazing! I’m working on my own gluten free, grain free stuffing recipe at the moment with a mock version of cornbread. Hopefully I can get it posted before the holiday. Have a good Thanksgiving!

  7. Christina

    Yaaay! I’m so excited to try this! Stuffing is my favorite Thanksgiving dish :) Off to order some more almond flour! Thanks Elana!

  8. Yum, this looks good! And it gives me the idea to add cranberries to my parsnip and rice cake stuffing. Yes…rice cakes make great stuffing!

    Pat

  9. Amy in KY

    Hi Elana,

    I went to look for “Autumn’s” post to read what she said but could not find her post?

    Did she post under a different name? I used the “find” feature to search explicitly for “Autumn” but the search came up zero?

    Just curious, thanks.

  10. Hi Elana,

    I’m so excited to make this stuffing! It looks and sounds absolutely perfect. Just one quick question: What’s the oven temp supposed to be for baking the bread cubes and the stuffing?

    Thank you!
    Katie

  11. Autumn

    I’m the winner!! Awesomeness!!

    I have neither a blender nor a food processor so this will be a huge help for me in the kitchen. I love to cook Elana’s recipes and can’t wait to try them out with this beautiful new machine!
    Thank you Elana, I am eternally grateful!

  12. Lisa@bakedinmaine.com @ bakedinmaine.com

    This stuffing looks delicious! I really like that it has apples.

    For Katie~I would cook at 350* and cover the pan if it get to brown.

    Hope this helps!

    Lisa

  13. Kimi @ The Nourishing Gourmet @ thenourishinggourmet.com

    Yum! I love stuffing. I am planning on trying out a mushroom quinoa stuffing idea that’s been floating around in my mind tonight. Hopefully it will be just as good as yours. ;-)

  14. I love the addition of dried cranberries in stuffing. I’m adding this to my Thanksgiving recipe roundup.

  15. Thank you! I think this was the most popular dish of the meal. People had seconds and even thirds.

  16. CC

    We enjoyed your Cranberry Apple Stuffing so much that it has become part of our new Traditional Gluten Free Thanksgiving menu! Thanks Elana!

  17. I just made this for Thanksgiving, and it was DELICIOUS! Even those who could eat the gluten filled stuffing ate it! Thank you so much for providing such great recipes. They really are a blessing to me!

  18. Ooh, I bet this is good! And I bet you feel stuffed afterwards – your bread recipes are so filling and satisfying. and the best part about your recipe? No carbo-overload!

  19. Rocknlocks

    Served this at our first GF TG dinner and it was a hit! In my opinion, it was a little on the dry side but that may have been due to the fact that my bread cubes were too big and didn’t absorb the broth and butter mixture as well as they could have. Loved that I didn’t have to use any rice flour which has a distinctive taste and can become tiresome to those who eat it often. I used the almond flour bread recipe (linked above) but made my own flour using unblanched almonds ground up in the Thermomix. It didn’t seem to make a difference though. Because I couldn’t find any organic cranberries, I improvised by turing this into a mushroom stuffing using mushrooms, celery, onions, butter and thyme instead of apples. Will definitely make this again, thanks Elana!

  20. I love the photo and I just stopped by to say that I used your recipe for this cranberry apple stuffing for our vegetarian thanks giving and it did not disappoint! Thank you sincerely for making me look like I can cook!

  21. Samantha

    Wow. My traditional stuffing recipe with lots of butter and sage using GF bread this Thanksgiving was terrible (My first year being GF). This, however, using a mixture of GF sandwich bread and GF millet bread was wonderful – thank you!

  22. Heather

    Thanks for all the recipes. Are you going to delve into grass-fed ruminant meat now (beef, bison, lamb, etc.)? Have a wonderful Thanksgiving!

  23. Laura

    This looks delicious! Would the recipe work with yeast free, gluten free bread? It’s very dense. Specifically Quinoa Loaf from http://www.littlestream.com/glutenfree.html

  24. angela

    I am new to paleo as well as cooking in general AND it’s the first year that everyone is coming to my house for Thanksgiving!! I’m wondering if I can make this receipt the day before and how would I reheat it the day of?

  25. Cristina

    What is the best way to reheat this? I made this wonderful stuffing this past weekend and I screwed it up when I put it in the oven to heat up before dinner. It tasted good, but I dried it out. Should I have put a cover on it? I really want to make this again.

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