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.
20m
PREP TIME
50m
COOK TIME
128
CALORIES
9
INGREDIENTS
Servings: 10
Ingredients
- 6 cup cubed gluten-free bread, about 8 slices
- 2 tablespoons 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 teaspoons McCormick® Rubbed Sage
- 1/4 teaspoon McCormick® Sea Salt Grinder
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
- 4 Bake 30 minutes or until heated through and lightly browned.
TIPS AND TRICKS
For moister stuffing, increase chicken stock to 2 cups.
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