Think you can’t enjoy stuffing if you’re avoiding gluten? Think again! While good gluten-free bread can be tough to find – it tends to be dry – that not-so-good bread is great for stuffing! This Apple Cranberry Stuffing is adapted from a favorite pre-gluten-free family recipe. And I have to say; I think it might be better than the original!

In addition to switching out the bread, I also had to rethink the fat. I use to make this stuffing with a stick and a half of butter! I opted to replace the butter with olive oil and vegetable broth. It worked like a charm.

While I usually avoid processed oil, I figured I could relax my standards just a little for the holidays. I wouldn’t suggest any kind of stuffing be considered health food. But I’m satisfied I’ve made a healthier version of a Thanksgiving favorite.

Apple Cranberry Stuffing

This Apple Cranberry Stuffing is moist and flavorful.

Apples and cranberries add a touch of sweetness. (You can replace the cranberries with raisins for a slightly different twist.)

Walnuts create texture and a lovely nutty flavor.

Fennel seeds evoke the essence of sausage stuffing without the meat.

Sage and thyme build on the overall taste in a delightful way.

Go ahead and indulge! Who knew vegan and gluten-free stuffing could taste so good?

Print Pin Apple Cranberry Stuffing{vegan & gluten-free} This recipe is a healthier version of a Thanksgiving favorite recipe - who knew a vegan gluten-free stuffing could taste so good? Prep Time 30 minutes Cook Time 30 minutes Total Time 1 hour Servings 6 Ingredients 1/4 cup olive oil

1 cup low sodium vegetable broth

1 1/2 cups celery chopped

3/4 cup onion chopped

3 cups apple chopped, about 2 medium apples, leave skin on if organic

3/4 cup dried cranberries or raisins

1/2 cup chopped walnuts

1 tsp. fine sea salt

1 tsp. fennel seeds

1/2 tsp. ground sage

1/2 tsp. dried thyme

1/4 tsp. pepper

1/4 tsp. garlic granules or garlic powder

1/8 tsp. paprika

1/8 tsp. turmeric

1/8 tsp. onion powder

8 cups gluten free bread sliced into 1/2 inch cubes Instructions Warm olive oil in a Dutch oven or 5-quart sauté pan over medium heat.

Add onion and celery and cook 4-5 minutes, stirring occasionally, until onions begin to turn translucent and celery begins to soften.

Reduce heat to medium low and add remaining ingredients (except bread) and stir and cook for another minute.

Turn off heat and add half of the bread. Stir to mix and then add the remaining bread. Continue to stir until all of the bread appears moist.

Spoon the mixture into a large casserole dish, cover and bake for 30 minutes at 375 degrees.

Keep warm until ready to serve. Notes Recipe makes about 5 cups of stuffing.