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?
Servings 10
Ingredients
- ¼ cup olive oil
- 1 cup low sodium vegetable broth
- 1½ 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 1/2 inch cubes
Instructions
- 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 °F.
- Keep warm until ready to serve.
Notes
The recipe makes about 5 cups of stuffing. The serving Size is approximately 1/2 cup.
Note: Nutrition information is a rough estimate for special dietary needs. 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.
Nutrition
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