Apple Cranberry Stuffingvegan Gluten Free Recipes

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!

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.

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.

BETTER-THAN-BOXED VEGAN AND GLUTEN-FREE STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
• Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
• Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
• Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.