I can honestly say that I’ve gone without eating stuffing for the past 17 years because I’ve yet to find a good enough bread. Last year during Christmas was the first time I attempted to make it and have now refined a recipe that tastes sooooooooo good. It also happens to be gluten, dairy, soy and egg-free too!
Ingredients (Makes 8-10 servings)
- 6 Food For Life English Muffins
- 2 cups of apples, peeled and chopped
- 1 cup carrots, chopped
- 1/2 cup celery, chopped
- 1/2 cup onion, copped
- 1/2 cup walnuts or pecans, chopped
- 1/4 cup dried cranberries
- 1 1/2 tsp. fresh sage
- 1/2 tsp. ground nutmeg
- 1-1/2 tsp. minced garlic
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1-1/2 tsp. fresh rosemary
- 1/2 cup Earth Balance Soy-Free Butter
- 1 cup gluten-free vegetable broth
I’ve found that the croutons are the key to this so first cut up the English Muffins into cubes and preheat the oven to 350 degrees.
- In a large saute pan, melt the butter on a low heat, add garlic and saute the butter spread until fully melted.
- Throw in the bread crumbs to coat them with the buttery garlic.
- Sprinkle the rosemary, sage and sea salt.
- Continue to toss until the bread crumbs are fully coated with the butter, herbs, salt and garlic.
- Spread out the bread crumbs evenly on the baking sheet and bake for about 20 minutes or until they are crisp. Keep and eye on them after 15 minutes so they don’t burn.
When the croutons are done, in a large bowl, mix dried bread cubes, apple, nuts and dried cranberries. Add carrots, celery onions, nutmeg and pepper to the bowl and stir well. Finally pour in the vegetable broth over the entire mixture and stir well. Add more broth if necessary to make the stuffing moist. Cover and bake on 375 degrees for roughly 30 minutes.
Serve and Enjoy!!