Cranberry Pumpkin Stuffing {Gluten Free}

You can never have too many side dish recipes, so give Cranberry Pumpkin Stuffing {Gluten Free} a try. This recipe serves 10 and costs $1.58 per serving. One portion of this dish contains about 12g of protein, 17g of fat, and a total of 293 calories. 55 people found this recipe to be tasty and satisfying. A mixture of salt and pepper, vegetable broth, yellow onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your Thanksgiving event. It is brought to you by Café Terra Blog. From preparation to the plate, this recipe takes roughly 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is solid. Similar recipes include Gluten-Free Cranberry Stuffing, Gluten Free Cranberry Butternut Squash Cornbread Stuffing, and Gluten Free Raisin and Cranberry & Chickpea (or Walnut) Wild Rice Dressing – Stuffing.

Servings: 10

Preparation duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees fahrenheit, Grease casserole dish with butter.Peel and dice small pumpkin, will give you about 2-3 cups. Bake pumpkin for about 20-30 minutes, until soft.In sauce pan, cook cranberries and ¾ cup vegetable stock over medium heat. Once cranberries start to pop, use potato masher and mash the cranberries in pan. Turn burner to medium low heat, add onion, garlic, celery, 1½ Tbsps rosemary, 1 Tbsp thyme and ¼ cup vegetable stock, let cook until softened. Turn burner to low heat, add sugar, salt, and pepper. Cranberry mixture should be cooked down, and look like a jam or chutney.Dice bread into small cubes, place on sheet pan, drizzle with olive oil, and 2 tsp rosemary, 2 tsp thyme, salt and pepper. Bake bread for about 10 minutes, or until toasted.Assemble like lasagna, then cranberry mixture will not completely turn everything red. Lay down a layer of bread, then cranberry, then pumpkin, add a small amount of parmesan, continue layering. Leave some amount of bread to place on top, and then add some parmesan on top.In small sauce pan, heat up 1 cup of vegetable stock, and butter on medium heat. Pour over prepared stuffing.Bake for about 30 minutes uncovered. Half way through cooking process, pour ¼ of vegetable stock on stuffing.Enjoy!

 

Step by step:

1. Preheat oven to 350 degrees fahrenheit, Grease casserole dish with butter.Peel and dice small pumpkin, will give you about 2-3 cups.

2. Bake pumpkin for about 20-30 minutes, until soft.In sauce pan, cook cranberries and ¾ cup vegetable stock over medium heat. Once cranberries start to pop, use potato masher and mash the cranberries in pan. Turn burner to medium low heat, add onion, garlic, celery, 1½ Tbsps rosemary, 1 Tbsp thyme and ¼ cup vegetable stock, let cook until softened. Turn burner to low heat, add sugar, salt, and pepper. Cranberry mixture should be cooked down, and look like a jam or chutney.Dice bread into small cubes, place on sheet pan, drizzle with olive oil, and 2 tsp rosemary, 2 tsp thyme, salt and pepper.

3. Bake bread for about 10 minutes, or until toasted.Assemble like lasagna, then cranberry mixture will not completely turn everything red. Lay down a layer of bread, then cranberry, then pumpkin, add a small amount of parmesan, continue layering. Leave some amount of bread to place on top, and then add some parmesan on top.In small sauce pan, heat up 1 cup of vegetable stock, and butter on medium heat.

4. Pour over prepared stuffing.

5. Bake for about 30 minutes uncovered. Half way through cooking process, pour ¼ of vegetable stock on stuffing.Enjoy!

Nutrition Information:

covered percent of daily need