In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavour usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavour return. By baking the stuffing in a shallow dish, the bottom stays wonderfully soft and moist while the top becomes addictively crunchy, as opposed to an in-bird stuffing that ends up monotonously mushy.
Sweet and not-too-salty
For a more exotic flavour, skip garlic and add small pieces of dark chocolate. To keep sodium levels down, be careful that you don’t add too much salt. If your bread already contains a decent amount of sodium, you might not need to add extra, but taste stuffing before baking to make sure it won’t be bland. And err on the side of under-seasoned if you plan to eat it with a salty gravy or sauce.
Gluten-Free Stuffing with Fresh Thyme, Rosemary, and Dried Cranberries
Ingredients
- 3 fresh thyme sprigs, or 1/2 tsp (2 mL) dried
- 1 fresh rosemary sprig, or 1/2 tsp (2 mL) dried
- 1 loaf gluten-free bread, cubed, about 6 to 8 cups (1.5 to 2 L) cubes
- 1 cup (250 mL) chopped green onions
- 3 Tbsp (45 mL) chopped dried cranberries
- 2 cups (500 mL) low-sodium vegetable broth
Nutrition
Per serving:
- calories205
- protein3 g
- total fat2 g
- sat. fat0 g
- total carbohydrates44 g
- sugars8 g
- fibre6 g
- sodium257 mg
Directions
01
Preheat oven to 350 F (180 C).
02
De-stem thyme and rosemary sprigs and coarsely chop. In large bowl, combine herbs with bread cubes, green onions, and dried cranberries. Add 1 1/2 cups (350 mL) broth and toss to coat. Bread should be moistened and slightly softened. Add remaining broth if needed (some gluten-free breads are denser than others).
03
Taste and add salt if desired. Grease or line 8 x 11 in (22 x 28 cm) baking or casserole dish with parchment paper. Transfer stuffing to dish and bake for 50 to 55 minutes.
Amie Watson is a Montreal-based freelance writer, television contributor, and founder of the Fork That app. Her work has appeared in the Montreal Gazette, enRoute magazine, and The Globe and Mail.
