Cran Apple Stuffing Gf Food

CRAN-APPLE STUFFING (GF)

Steps:

• Prepare your bread. I lay the bread slices flat on oven rack and bake for about 10-15 minutes. Remove from oven, cool. Cut into 1 inch pieces, & set aside.
• In a large skillet, melt butter. Add chopped onions, celery, apples, & cranberries. Cook on medium heat until onions are transparent. About 3-5 minutes
• Sprinkle thyme & salt over mixture. Spoon mixture over bread & mix in well.
• Add chicken stock 1/2 cup at a time, mixing thoroughly until stuffing is moist, but not too wet. Fold in walnuts.
• Cover and bake @ 350 degrees F for 30 minutes. Remove cover and bake an additional 5-10 minutes.
• Serve with Rosemary Cran-Apple Chicken.

APPLE CRANBERRY STUFFING{VEGAN & GLUTEN-FREE}

Steps:

• 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.

CRANBERRY APPLE STUFFING

Steps:

• step 01 Make a flax egg by combining ground flaxseeds with water and let stand for 10 minutes until thickened.
• step 02 Spread bread cubes on a cookie sheet and bake in a 350F oven until they begin to crisp. Set aside to cool.
• step 03 In a skillet, soften the celery and shallots in olive oil and add apples and spices, continue cooking for 2 minutes.
• step 04 Transfer to a large mixing bowl along with the flax egg, broth, bread cubes and cranberries. Mix well before transferring to a greased casserole dish.
• step 05 Cover with aluminium foil and bake for 20 mins. Remove foil and bake an additional 10 minutes until stuffing is set and the top is golden brown. Garnish with dried cranberries and fresh sage.
• serve & enjoy!

CRANBERRY, APPLE AND SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F.
• Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock)
• Place into a buttered casserole dish and bake for 45 minutes.

GLUTEN-FREE CRANBERRY APPLE STUFFING

Steps:

• Preheat oven to 300°F. Place bread cubes on baking sheet. Bake 20 minutes or until lightly toasted and dried, stirring occasionally. Remove from oven. Increase oven temperature to 325°F.
• Meanwhile, melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until softened. Stir in apples and cranberries.
• Toss bread cubes with celery mixture, stock, sage and sea salt in large bowl until well mixed. Spoon into lightly greased 13x9-inch baking dish.
• Bake 30 minutes or until heated through and lightly browned.