Think you can’t enjoy stuffing if you’re avoiding gluten? Think again! While good gluten-free bread can be tough to find – it tends to be dry – that not-so-good bread is great for stuffing! This Apple Cranberry Stuffing is adapted from a favorite pre-gluten-free family recipe. And I have to say; I think it might be better than the original!
In addition to switching out the bread, I also had to rethink the fat. I use to make this stuffing with a stick and a half of butter! I opted to replace the butter with olive oil and vegetable broth. It worked like a charm.
While I usually avoid processed oil, I figured I could relax my standards just a little for the holidays. I wouldn’t suggest any kind of stuffing be considered health food. But I’m satisfied I’ve made a healthier version of a Thanksgiving favorite.
Apple Cranberry Stuffing
This Apple Cranberry Stuffing is moist and flavorful.
Apples and cranberries add a touch of sweetness. (You can replace the cranberries with raisins for a slightly different twist.)
Walnuts create texture and a lovely nutty flavor.
Fennel seeds evoke the essence of sausage stuffing without the meat.
Sage and thyme build on the overall taste in a delightful way.
Go ahead and indulge! Who knew vegan and gluten-free stuffing could taste so good?
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.