Stuffing with Thyme, Rosemary, and Dried Cranberries
In this plant-based stuffing, fresh herbs and dried fruit replace the depth of flavor usually infused by chicken juices, so use fresh thyme and rosemary if possible to maximize the flavor return.
Ingredients
- 3 fresh thyme sprigs or ½ teaspoon dried
- 1 fresh rosemary sprig or ½ teaspoon dried
- 1 loaf gluten-free bread cubed, about 6 to 8 cups cubes
- 1 cup chopped green onions
- 3 tablespoons chopped dried cranberries
- 2 cups low-sodium vegetable broth
Instructions
- Preheat oven to 350°F.
- De-stem thyme and rosemary sprigs and coarsely chop. In large bowl, combine herbs with bread cubes, green onions, and dried cranberries. Add 1 ½ cups 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).
- Taste and add salt if desired. Grease or line 8 x 11 in baking or casserole dish with parchment paper. Transfer stuffing to dish and bake for 50 to 55 minutes.
- Enjoy!