Gluten Free Whole Grain Cranberry Stuffing

by Judy Griffin on November 23, 2013

 

Always a hit at Thanksgiving.

Always a hit at Thanksgiving.

 

 

 

 

 

 

 

 

Gluten Free Whole Grain Cranberry Stuffing

Ingredients:

  • 1 loaf Gluten Free Whole Grain Bread
  • 1 egg* (omit and use substitute for vegan option)
  • 2 Tbsp of olive oil
  • 1 bag of  fresh whole cranberries
  • 1 cup celery, finely chopped
  • 1 cup of shredded carrots
  • 1 cup of mushrooms, chopped
  • 1 cup onions,  finely chopped
  • 2 cups of vegetable broth
  • 2 cups of Rainbow Swiss Chard  (De-stemmed & cut into small pieces) (You can juice the stems)
  • Ground pepper
  • Celtic Sea Salt or Himalayan  Salt
  • 2 Tbsp Fresh Thyme-sprinkle in
  • 1 Tbsp Poultry Seasoning
  • 1 Tbsp Old Bay Seasoning

Directions:

  • Toast bread lightly
  • Remove crusts & break into pieces
  • Beat one egg & mix in
  • Add finely chopped celery
  • Add cranberries
  • Cut chard into small pieces & mix in
  • Add vegetable broth
  • Sauté carrots, mushrooms,  celery & onions in olive oil
  • Then add carrots & onions
  • Add seasonings & Thyme. Salt & pepper
  • Mix all together
  • Bake at 350 for 45 minutes to an hour

 Vegan Option

Make this vegan by replacing the egg with 1 tbsp chia meal or ground flax seeds with 3 tbsp of warm water.

 

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