Dairy Free Gluten Free Cranberry Walnut Stuffing

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Dairy Free Gluten Free Cranberry Walnut Stuffing

Golden, toasted cubes of gluten free bread soak up a savory broth mixture until every piece turns tender in the center with a crisp, deep-golden top. Sweet dried cranberries and toasted walnuts bring pops of tart flavor and satisfying crunch against the earthy blend of fresh thyme, sage, and rosemary. Onion and celery, cooked down until soft and fragrant, build a savory base that carries through every bite, while a hit of garlic keeps things bright. Baked first under foil to steam through, then uncovered to crisp up on top, this stuffing comes out of the oven set, steamy, and golden in all the right places. A scatter of fresh parsley finishes it off with a clean, herby note before it goes straight from the dish to the table. It's a comforting, crowd-pleasing side that fits neatly into a dairy free spread without missing a beat.

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Ingredients

8 servings

1 loaf (about 12 oz) gluten free bread, cut into ¾-inch cubes (about 8 cups)
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4 tbsp unsalted butter
Chef's tip
Use 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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