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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.
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Servings: 3
Ingredients Method

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

Method
 

  1. Preheat oven to 350°F.
  2. 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).
  3. 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.
  4. Enjoy!