Gluten-Free Cranberry Stuffing
Gluten-Free Cranberry Stuffing is a gluten free side dish. This recipe serves 8. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains about 6g of protein, 27g of fat, and a total of 333 calories. A mixture of vegetable oil, cranberries, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 13 hours and 30 minutes. It can be enjoyed any time, but it is especially good for Thanksgiving.
Instructions
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.
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.