This gluten free apple cranberry stuffing is sure to be a hit on your Thanksgiving table, with it’s sweet and savory fall flavors!
When putting together my Thanksgiving menu, there are a few things that are a total must. I like to call them the “non-negotiable.” Turkey, mashed potatoes and gravy, sweet potatoes with toasted marshmallows, green beans, homemade cranberry sauce and stuffing. If those things are not on the table, it just doesn’t feel right. Oh, and you can’t forget about the classic pumpkin pie.
What are some of your must-haves when it comes to Thanksgiving? I know that everyone has their family traditions. Rarely do you branch out from those recipes that have been passed down from year to year. I get it. It’s hard to change what just feels right.
Thanksgiving is all about the comfort food and what’s more comforting than a Thanksgiving feast? Mashed potatoes, sweet potatoes, stuffing. Give me all the carbs. As much as I love the flavors of a classic stuffing, I wanted to change it up with a few added ingredients this year. I went a little savory and a little sweet. This was my first time making an apple cranberry stuffing and I must say, I’m totally diggin’ it!
For this holiday recipe, I’ve partnered with Canyon Bakehouse and I’m highlighting their amazing gluten free bread. Their bread is BY FAR the best gluten free bread out there so it’s pretty sweet that their products are available at most grocery stores nationwide. If I had to choose my favorite bread of theirs, it would be the Mountain White. It’s so soft and reminds me of a classic white bread.
To show off the Canyon Bakehouse gluten free bread in this stuffing, I simply sliced a whole loaf of bread and toasted the bread cubes. Once toasted, they are ready to be tossed with the celery, onion, herb, apple and cranberry mixture. Topped with chicken broth and a little dairy free butter, this stuffing is ready to be baked to golden brown perfection!
Look no further for a sweet and savory Thanksgiving side dish! This gluten free apple cranberry stuffing is sure to fit right in with your family’s holiday spread.
- 1 loaf Canyon Bakehouse Mountain White Gluten Free Bread, sliced into 1/2” cubes
- 2 tablespoons dairy free butter
- 1 white onion, diced
- 2 stalks celery, diced
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 3/4 cup dried cranberries
- 1 apple, cored and diced {I used pink lady}
- 1 1/2 - 2 cups chicken stock or vegetable stock
- 2 tablespoons dairy free butter, melted
- Preheat oven to 300 degrees. Place bread cubes onto large baking sheet in even layer. Toast in oven 20-30 minutes, tossing 2-3 times. Let cool on pan.
- Increase oven temperature to 375 degrees. Butter 8x8-inch baking dish with dairy free butter and set aside.
- To large skillet, add 2 tablespoons dairy free butter. Over medium heat, melt butter and add diced onion, celery, chopped sage, salt and pepper. Sauté until veggies are tender.
- Add dried cranberries and diced apples to veggies. Sauté 1 minute. Remove from stove.
- In large mixing bowl, add toasted bread cubes {about 6 cups} and apple mixture. Stir to combine. Pour 1 1/12 cups chicken stock over stuffing mixture. Add more chicken stock as needed.
- Scoop stuffing mixture into prepared baking dish. Pour melted dairy free butter over top of stuffing.
- Cover stuffing with foil. Bake 20-25 minutes. Uncover and bake additional 15-20 minutes, until golden brown.
- Serve stuffing warm. Can be made in advance and reheated.
Canyon Bakehouse has put together a fantastic Complete Guide to Gluten-Free Holidays. It’s full of recipes and tips to help make your holidays safe and delicious. Be sure to check it out!
This post has been sponsored by Canyon Bakehouse. All opinions are my own.
The canyon bakehouse bread has eggs in it. For those who have an egg allergies we can’t use this bread. Would the Schar gluten free bread, it does not have eggs, work?