Soy Free Gluten Free Cranberry Walnut Stuffing

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Soy Free Gluten Free Cranberry Walnut Stuffing

This stuffing layers toasted gluten free bread cubes with sweet-tart dried cranberries and rich, oven-toasted walnuts for a texture that's crisp on top and tender underneath. A skillet base of butter-softened onion, celery, and garlic gets rounded out with fresh thyme, sage, and rosemary, giving it that classic, herby holiday aroma. Eggs and warm chicken broth bind everything together so it bakes into a cohesive, savory casserole rather than a loose pile of bread. The foil-then-uncovered baking method is what gives you that coveted golden, crackly top while keeping the center soft and steamy. It's an easy make-ahead side that holds its own next to turkey, roasted vegetables, or a big bowl of mashed potatoes. Since it's naturally free of soy-based ingredients, this one slots right into a soy free holiday spread without any extra fuss.

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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
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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