Hey everyone, here’s a simple and tasty gluten free stuffing recipe that’s perfect for Thanksgiving. This recipe calls to bake it in the oven, but you can also cook it the traditional way in a turkey.
Prep Time:Â 15 minutes
Bake Time:Â 35 minutes
1 box Glutino corn bread stuffing
1 tsp minced parsley
1 tsp minced thyme
1 tsp minced rosemary
2 tbsp butter
1 medium onion, diced
4 cremini mushrooms, diced
2 stalks celery, diced
1 fuji apple, cored and cubed
1 handful dried cranberries
1 1/2 cup turkey or chicken stock (or vegetable if you want to make the dish vegetarian)
salt and pepper
Preheat the oven to 350F. Grease a round 9″ baking dish.
In a medium bowl, toss the stuffing and herbs together. Set aside.
In a medium pan over medium heat, add the butter and sautee the onion, mushrooms, and celery until they are tender, about 5 minutes. Pour into the bowl of stuffing. Add the apple pieces and dried cranberries.
Pour the stock over the stuffing, and let it sit for a minute. Stir the stuffing together until all the stock is absorbed. Pour the stuffing into the greased baking dish, and cover with aluminum foil. Bake for 25 minutes, and then remove the foil and bake for another 10.
Serve and enjoy!