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Gluten Free Stuffing with Cranberries and Apples
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Servings
6
Ingredients
½
cup
dried cranberries
,
fruit juice sweetened
½
cup
Chicken Stock
or
Kettle & Fire 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 (about 2 cups)
½
cup
finely chopped Italian parsley
1
loaf
Paleo Bread
or
Gluten Free Bread 2.0
,
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
9 inch skillet
, over medium heat
Sauté onion until soft, about 10 minutes
Add celery and sauté 10 minutes
Add apple and parsley and sauté for 3 minutes, until apples begin to soften
Transfer mixture to a
large bowl
Bake bread cubes on a
parchment paper
lined
baking sheet
for 5-10 minutes at 350°F
Cool for 20 minutes
Stir bread cubes into vegetable mixture
Whisk
eggs and salt into cranberry-chicken broth mixture
Add egg-cranberry mixture to stuffing, tossing to combine
Transfer stuffing to a
9 x 13 inch baking dish
Bake stuffing at 350°F uncovered until cooked through and browned on top, 35-40 minutes
Let stand 10-15 minutes
Serve
Prep Time
1
hour
hr
10
minutes
mins
Cool Time
30
minutes
minutes
Cook Time
1
hour
hr
1
minute
min
Total Time
2
hours
hrs
41
minutes
mins
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Equipment
9 Inch Skillet
Large Bowl
9 x 13 Inch Baking Dish
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!