Gluten Free Cranberry Stuffing Recipes

GLUTEN-FREE CRANBERRY STUFFING

Gluten-Free Cranberry Stuffing image

Enjoy this stuffing made with cranberries and bacon. It's a perfect gluten-free side dish recipe for any occasion.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 13h30m

Yield 8

Number Of Ingredients 13

Ingredients

2 2/3 cup Bisquick™ Gluten Free mix
2 1/2 cups milk
6 tablespoons vegetable oil
2 eggs
5 slices gluten-free bacon, cut into 1/2-inch pieces
5 tablespoons butter
1 cup diced onion
1 cup diced celery
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rubbed sage
2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup dried cranberries

Steps:

Heat waffle iron. In large bowl, stir together baking mix, milk, oil and eggs. Bake batter according to manufacturer's directions for waffle iron. Lay waffles on baking sheet; cool. Cut cooled waffles into 1-inch cubes. Place on baking sheet; cover with paper towel. Dry waffle cubes overnight.
In 10-inch skillet, melt butter. Cook bacon in butter until bacon is crispy. Remove bacon; set aside. Add onion, celery, salt, pepper and sage to skillet. Cook and stir onion mixture until onion is tender.
Heat oven to 425°F. Spray 13x9-inch baking dish with nonstick spray.
In large bowl, stir together waffle cubes, bacon, onion mixture and cranberries. Pour broth over mixture, stirring until all ingredients are moistened. Spoon into baking dish; cover with foil. Bake 30 minutes; remove foil (add more chicken broth if mixture seems dry). Bake uncovered 20 to 25 minutes longer until top is crispy.

Nutrition Facts : Calories 430, Carbohydrate 46 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 19 g, TransFat 0 g

ORANGE-GLAZED ROAST TURKEY WITH GLUTEN-FREE CRANBERRY-ORANGE STUFFING

Orange-Glazed Roast Turkey with Gluten-Free Cranberry-Orange Stuffing image

Looking for a stuffed turkey for the holidays, and you need it to be gluten free? Look no further-this beautiful glazed turkey is gluten free, including the cornbread stuffing.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h

Yield 12

Number Of Ingredients 29

Ingredients

3/4 cup cornmeal
1/2 cup tapioca flour
1/4 cup white rice flour
1/4 cup sweet white sorghum flour
1/4 cup potato starch flour
2 teaspoons gluten free baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon guar gum
1 1/4 cups almond milk, soymilk or regular milk
1 teaspoon cider vinegar
1/3 cup sugar
2 eggs
1/4 cup ghee (measured melted)
1/3 cup butter or margarine
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, finely chopped (1 cup)
3/4 cup dried cranberries
4 1/2 teaspoons chopped fresh or 1 1/2 teaspoons dried sage leaves
2 teaspoons grated orange peel
1 1/4 cups gluten free Progresso™ chicken broth (from 32-oz carton)
1/2 cup chopped pecans, toasted
1 whole unbasted turkey (12 lb), thawed if frozen
2 teaspoons dried sage leaves, crumbled
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, melted
1/2 cup gluten free orange marmalade, melted

Steps:

Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour). In medium bowl, mix cornmeal, all flours, the baking powder, baking soda, 1 teaspoon salt, the xanthan gum and guar gum. In large bowl, beat milk, vinegar, sugar and eggs with electric mixer on medium speed until frothy. Gradually add ghee, beating constantly until thoroughly mixed. Add cornmeal mixture; beat on low speed about 1 minute or until well blended. Pour into baking dish.
Bake 20 to 25 minutes or until top springs back when touched lightly in center and cornbread pulls away from sides of baking dish. Cool 15 minutes. Cut into cubes; set aside. Reduce oven temperature to 325°F.
In 10-inch skillet, melt 1/3 cup butter over medium heat. Cook celery and onion in butter about 3 minutes, stirring occasionally, until crisp-tender. In large bowl, mix cornbread cubes, celery mixture and remaining stuffing ingredients.
Stuff turkey just before roasting. Fill wishbone area with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail, or tie together with heavy kitchen string, then tie to tail.
In small bowl, combine 2 teaspoons sage, 1 teaspoon salt and the pepper; rub into turkey skin. Place turkey, breast side up, on rack in shallow roasting pan. Brush with melted butter. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Roast uncovered 3 to 4 hours. After about 2 hours of roasting, cut band of skin or string holding legs. Place tent of foil loosely over turkey when it begins to turn golden. Brush marmalade on turkey about 20 minutes before turkey is done. Thermometer will read 165°F when turkey is done, and drumsticks should move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F when done. Let stand about 15 minutes for easiest carving. Brush again with marmalade before carving.

Nutrition Facts : Calories 930, Carbohydrate 39 g, Cholesterol 325 mg, Fat 1/2, Fiber 2 g, Protein 98 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 14 g, TransFat 1 g

GLUTEN-FREE CRANBERRY APPLE STUFFING

Gluten-Free Cranberry Apple Stuffing image

All of your holiday guests can enjoy this gluten-free stuffing. For best results, toast the bread cubes so that it does not become mushy in the stuffing.

Provided by McCormick

Categories Side Dishes,

Yield 10

Number Of Ingredients 9

Ingredients

6 cup cubed gluten-free bread about 8 slices
2 tbsps butter
1 cup chopped celery
1 cup chopped onion
2 medium apples cored and chopped
1/2 cup dried cranberries
1 1/2 cups chicken stock
2 tsps McCormick® Sage, Rubbed
1/4 tsp McCormick® Sea Salt Grinder

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.

Nutrition Facts : Calories 128 Calories

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