PCOS Friendly Gluten Free Cranberry Walnut Stuffing

Total time1 hr 20 min

Prep time25 min

Cook time55 min

PCOS Friendly Gluten Free Cranberry Walnut Stuffing

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Ingredients

8 servings

1 loaf (about 12 oz) gluten free bread, cut into ¾-inch cubes (about 8 cups)
Pacha Multi-Seed Sourdough Buckwheat Organic & Gluten Free Bread Loaf
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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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