Gluten-Free Cranberry Pecan Stuffing
Serve this favourite as a side, or toss it into a casserole with other post-festivity leftovers. Each bite receives a burst of cranberry and a pecan crunch
Ingredients
- 4-6 cups Udi's Millet and Chia bread chopped into bite size pieces
- ½ cup celery diced
- ½ cup onions diced
- ½ cup carrots diced
- ¼ cup dried cranberries and pecan pieces
- 4 slices gluten free turkey bacon chopped
- 1 cup vegetable or chicken broth
- 2 tbsp olive oil
- ½ tsp dried sage
- ½ tsp thyme
- Sea salt and fresh black pepper to taste
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Add turkey bacon to a medium heated pan and cook until crispy. Set bacon aside and allow to cool. Chop bacon into small pieces when cooled.
- Sauté the celery, onions and carrots in oil on medium to low heat until the vegetables soften.
- Add the dried cranberries, chopped pecans, chopped bacon, bread, dried herbs, broth, salt and pepper and mix thoroughly for 1-2 minutes in the pan. Remove from heat.
- Place all of the ingredients either in a greased casserole dish or stuff in turkey. If in a dish, bake covered with foil for 15 minutes at 425 degrees F and then remove foil and bake for an additional 10 minutes. If using to stuff your turkey, stuff inside empty turkey cavity for the duration that the turkey is finished.
