Stuffing is easily adapted to your taste, tradition and items on hand. The better the ingredients, the better the end result, so use delicious homemade bread, if possible. Baked separately, this stuffing travels well.
6 cups gluten-free bread cubes (about half a 2- to 3-pound loaf)
3 tablespoons extra virgin olive oil
½ cup chopped onion
½ teaspoon ground nutmeg
2 teaspoons sage
½ teaspoon marjoram
½ teaspoon salt
1 teaspoon pepper
1 cup chopped carrots
1 cup chopped celery
2 cups chopped and peeled apples
¼ cup dried cranberries
½ cup chopped pecans or walnuts, optional
¼ cup flaxseed meal
2 cups gluten-free vegetable broth
1. Preheat oven to 300 degrees. Line a cookie sheet with aluminum foil.
2. Spread bread cubes in a single layer on prepared cookie sheet. Bake in preheated oven for 20 to 25 minutes or until cubes are dry. Turn the cubes once or twice during baking.
3. In a large skillet, heat oil. Add onion and cook until tender and translucent, browning a bit at the edges. Add spices, carrots and celery, sautéing an additional 2 to 3 minutes. Set aside.
4. Pour dried bread cubes into a 9×13-inch baking pan. Stir in sautéed vegetables and distribute throughout the cubes.
5. Add apples, cranberries, nuts (if tolerated) and flaxseed meal, stirring gently until combined.
6. Drizzle broth over mixture, stirring to coat (not soak) the cubes. You may need more or less broth to accomplish this, depending on what kind of bread used.
7. Increase oven temperature to 375 degrees.
8. Cover stuffing with foil and bake for approximately 30 minutes. For a crispy top, remove the foil for the last 10 minutes of baking.
Each serving contains 352 calories, 26g total fat, 3g saturated fat, 0g trans fat, 3mg cholesterol, 318mg sodium, 29g carbohydrate, 3g fiber, 3g protein.
TIP Pressed for time? Use that old gluten-free loaf of bread in your freezer. It’s just right for stuffing!Yields 12 servings