about the recipe
Whether you are transitioning to a gluten-free diet, or a seasoned pro, the holidays can be particularly challenging. I don't know about you, but food for me is celebration, and Thanksgiving and Christmas are not times that I want to feel deprived. Luckily, it isn't all that challenging to make safe versions of your favorites. I think the whole crowd will agree that this Gluten Free Stuffing Recipe is pure bliss.
– 12 ounces gluten free bread cut into cubes – 2 tablespoons avocado oil – 1 medium onion chopped – 2 carrots chopped – 2 celery stalks chopped – 1 large Gala apple diced (or 2 small) – 1 teaspoon minced garlic – ¾ cup pecans toasted and chopped – ½ cup dried cranberries – 2 tablespoons fresh thyme chopped or 2 teaspoons dried – 1 tablespoon fresh sage chopped or 1 teaspoon dried – 1 teaspoon sea salt – 1 teaspoon fresh ground black pepper – 2 cups broth – 2 large eggs – ¼ cup grass-fed butter – For Cooking: Parchment paper and Foil
– Preheat oven to 275. Coat a 13 x 9 baking dish with oil. Line a large rimmed baking sheet with parchment paper. – Place bread cubes on rimmed baking sheet. Bake until dry to the touch, about 30 to 35 minutes. Let cool and transfer to a large bowl.
– Increase oven temperature to 350. – Meanwhile, heat avocado oil in a large skillet over medium heat. Add onion, carrots and celery. Cook, stirring often, for 10 minutes. Add apple and cook for 4 minutes. Add garlic and cook 1 more minute.
– Transfer mixture to the bowl with bread and stir in pecans, dried cranberries, thyme, sage, salt and pepper.
– Whisk together eggs and broth in a medium bowl. Stir over the bread mixture, seasoning with additional salt and pepper to taste. Add additional broth, as need to ensure the bread is hyrdrated.
– Transfer to prepared baking dish.
– Cut butter into small pieces and dot over the bread mixture. – Spray parchment paper with oil and place on top of dish. Cover with foil. – Bake for 25 minutes.