gluten free apple cranberry stuffing
SERVES: 8-10
  • 1 loaf Canyon Bakehouse Mountain White Gluten Free Bread, sliced into 1/2” cubes
  • 2 tablespoons dairy free butter
  • 1 white onion, diced
  • 2 stalks celery, diced
  • 1 tablespoon fresh sage, chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 3/4 cup dried cranberries
  • 1 apple, cored and diced {I used pink lady}
  • 1 1/2 - 2 cups chicken stock or vegetable stock
  • 2 tablespoons dairy free butter, melted
  1. Preheat oven to 300 degrees. Place bread cubes onto large baking sheet in even layer. Toast in oven 20-30 minutes, tossing 2-3 times. Let cool on pan.
  2. Increase oven temperature to 375 degrees. Butter 8x8-inch baking dish with dairy free butter and set aside.
  3. To large skillet, add 2 tablespoons dairy free butter. Over medium heat, melt butter and add diced onion, celery, chopped sage, salt and pepper. Sauté until veggies are tender.
  4. Add dried cranberries and diced apples to veggies. Sauté 1 minute. Remove from stove.
  5. In large mixing bowl, add toasted bread cubes {about 6 cups} and apple mixture. Stir to combine. Pour 1 1/12 cups chicken stock over stuffing mixture. Add more chicken stock as needed.
  6. Scoop stuffing mixture into prepared baking dish. Pour melted dairy free butter over top of stuffing.
  7. Cover stuffing with foil. Bake 20-25 minutes. Uncover and bake additional 15-20 minutes, until golden brown.
  8. Serve stuffing warm. Can be made in advance and reheated.
Recipe by Sarah Bakes Gluten Free at