Apple Cranberry Stuffing{vegan & gluten-free}
This recipe is a healthier version of a Thanksgiving favorite recipe - who knew a vegan gluten-free stuffing could taste so good?
Prep Time 30 minutes minutes Cook Time 30 minutes minutes
- ¼ cup olive oil
- 1 cup low sodium vegetable broth
- 1 ½ cups celery chopped
- ¾ cup onion chopped
- 3 cups apple chopped, about 2 medium apples, leave skin on if organic
- ¾ cup dried cranberries or raisins
- ½ cup chopped walnuts
- 1 tsp. fine sea salt
- 1 tsp. fennel seeds
- ½ tsp. ground sage
- ½ tsp. dried thyme
- ¼ tsp. pepper
- ¼ tsp. garlic granules or garlic powder
- ⅛ tsp. paprika
- ⅛ tsp. turmeric
- ⅛ tsp. onion powder
- 8 cups gluten free bread sliced into ½ inch cubes
Warm olive oil in a Dutch oven or 5-quart sauté pan over medium heat.
Add onion and celery and cook 4-5 minutes, stirring occasionally, until onions begin to turn translucent and celery begins to soften.
Reduce heat to medium low and add remaining ingredients (except bread) and stir and cook for another minute.
Turn off heat and add half of the bread. Stir to mix and then add the remaining bread. Continue to stir until all of the bread appears moist.
Spoon the mixture into a large casserole dish, cover and bake for 30 minutes at 375 degrees.
Keep warm until ready to serve.
Recipe makes about 5 cups of stuffing. Serving Size is approximately ½ cup.
Nutrition information is a rough estimate per serving.
Calories: 776kcal | Carbohydrates: 118g | Protein: 12g | Fat: 25g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 988mg | Potassium: 145mg | Fiber: 8g | Sugar: 26g | Vitamin A: 628IU | Vitamin C: 4mg | Calcium: 289mg | Iron: 2mg