Gluten Free Cranberry Pecan Cornbread Stuffing Delights!
A delicious and festive gluten-free stuffing made with cornbread, cranberries, and pecans, perfect for holiday meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 cups gluten-free cornbread, cubed
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cups vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, sauté the onion and celery until softened.
- Add the dried cranberries, pecans, sage, thyme, salt, and pepper to the skillet and mix well.
- In a large bowl, combine the cubed cornbread with the sautéed mixture.
- Pour the vegetable broth over the cornbread mixture and stir until well combined.
- Transfer the stuffing to a greased baking dish and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.
Notes
- For added flavor, consider adding cooked sausage or mushrooms.
- This stuffing can be made a day ahead and reheated before serving.
- Ensure all ingredients are certified gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg