From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Gluten Free Stuffing
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Instructions
1
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First, preheat oven to 350 degrees Fahrenheit. Grease a 9 inch by 13 inch pan with nonstick spray or butter.
2
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Heat a large skillet over medium heat. Add in 2 tablespoons butter, chopped onion, chopped celery, and chopped apple.
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Cook for 5 to 6 minutes, stirring often.
4
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Then, add cooked rice to the skillet. Stir to combine. Turn heat off.
5
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Add walnuts, dried cranberries, fresh herbs and croutons to the skillet. Stir to combine. If desired, sprinkle a little sea salt on top.
6
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Pour this mixture down into the greased pan. Pour broth on top. Cut the remaining 2 tablespoons butter into small cubes. Place butter on top.
7
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Bake for 40 to 45 minutes or until baked through.
8
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Finally, remove from oven. Serve!
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Recipe Facts
Diet at a Glance
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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