Gluten-Free Cranberry Sage Stuffing

Who doesn’t love stuffing? Gluten-Free Cranberry Sage Stuffing with its delectable savory flavors  and sweetness from the cranberries is easy to make and will be a lovely complement to your Thanksgiving feast. 

                                                               Gluten-Free Cranberry Sage Stuffing

Ingredients

1 loaf gluten-free bread ,12 - 15 oz, cut into small cubes

1/2 cup dried cranberries, diced

1/4 cup unsalted butter

2 tablespoons olive oil

1 large onion, chopped finely

3 stalks celery sticks, chopped finely

2 cloves garlic, finely minced

4 tablespoons fresh sage, minced

1 fresh thyme, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 eggs 

1 1/2 cups chicken, turkey, or vegetable stock

Directions

for the bread cubes:

Preheat the oven to 250 degrees F. Spread the bread cubes onto a rimmed baking sheet. Bake, stirring every 15 minutes, bake for an hour until dry and toasty. Cool.

for the stuffing:

Preheat the oven to 350 degrees F.

Lightly grease a 9 x 13 inch baking dish and set aside.

In a large skillet over medium heat, add the butter and melt. Add the celery, onion, and 1/4 teaspoon kosher salt and cook until soft. Add the garlic, sage, thyme, rosemary, pepper, 1/4 kosher teaspoon salt and cook for 2 minutes. Remove from heat and set aside.

In a medium bowl, combine the stock, eggs, and pepper. Whisk until combined. Set aside.

In a large bowl, combine the gluten-free bread cubes and onion mixture. Drizzle the egg mixture into the bowl and combine until evenly moist. Transfer to prepared baking dish. Cover with aluminum foil.

Bake covered for 30 minutes. Uncover and bake for 15 minutes, until the top is golden brown.

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