Dairy Free Gluten Free Cranberry Walnut Stuffing
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Learn more →Ingredients
8 servings
- 1 loaf (about 12 oz) gluten free bread, cut into ¾-inch cubes (about 8 cups)
- 4 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh rosemary, finely chopped
- ¾ cup dried cranberries
- ¾ cup walnuts, roughly chopped
- 2 large eggs, beaten
- 2 cups chicken broth
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a large baking sheet and bake for 20–25 minutes, turning once halfway through, until dry and lightly toasted. Transfer to a large mixing bowl and increase the oven temperature to 375°F (190°C).
- 2
Spread the chopped walnuts in a single layer on the same baking sheet and toast in the oven for 5–7 minutes, until fragrant and lightly golden — watch closely, as they can brown quickly. Add the toasted walnuts to the bowl with the bread cubes.
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