You may have relatives with food allergies and realize it can be tricky to fix things they can eat (that are still tasty) around the holidays. This is why I am sharing this Gluten-Free Cranberry Apple Dressing with you.
I love traditional Thanksgiving recipes, but this dressing has a little flair.
I grew up on cornbread dressing around the holidays (you can get my Gluten-Free Dairy-Free Cornbread Dressing Recipe HERE) , and this dressing has a little of that aspect. To give a little lightness a cornbread dressing doesn’t have, I added gluten-free bread. Then you get the savory aspect from the herbs, sweetness from the apples and a little tartness from the cranberries.
So, if you want to please your traditional holiday foodies, those who like a little something extra or anyone who might have gluten or dairy allergies, serve this Gluten-Free Cranberry Apple Dressing at your table this year. Then, sit down, relax and enjoy the company surrounding you with gratitude and love.
I hope everyone has a wonderfully fantastic Thanksgiving! Don’t forget, you can come back and make this Gluten-Free Cranberry Apple Dressing for Christmas, or what ever celebration you choose. :).
I won’t keep you any longer. Drum Roll Please!
Gluten-Free Cranberry Apple Dressing
Gluten-Free Cranberry Apple Dressing
An updated version of a traditional Thanksgiving side. Plus, it's gluten-free.
- 3 1/2 C Gluten Free Bread cubed (I use Udi’s)
- 3 1/2 C Gluten-Free Dairy-Free Cornbread almost 1/2 of the recipe, cubed
- 4 Tbs Water
- 1-2 T Coconut Oil + Some For Greasing the Pan Salted butter or ghee if not Dairy Intolerant
- 1 C Diced Celery
- 1/2 C Chopped Yellow Onion
- 1/2 tsp Salt plus more for flavoring
- 1/4 tsp Fresh Ground Pepper
- 1 Large or 2 Small Gala or Honey Crisp Apple 1/2 lb, Cored and Chopped
- 3/4 cup Fresh Cranberries
- 2 Tbs Chopped Fresh Parsley plus more for topping
- 1 Tbs Chopped Fresh Rosemary or 1 tsp dried
- 1/2 Tbs Chopped Fresh Thyme or 1/2 tsp dried
- 1 Tbs Chopped Fresh Sage or 1 tsp dried
- 2 C Low-Sodium Chicken Broth more if needed
- 1/2 C Chopped Toasted Pecans optional
Preheat oven to 350 degrees.
Place bread and cornbread cubes on two large baking sheets and spread into an even layer.
Place both sheets in the oven, tossing bread cubes and rotate baking sheets halfway through baking, about 20 minutes total. Remove from oven and set aside.
Place a large skillet over medium heat.
Add water, celery, onion, salt pepper, & dried herbs to the skillet. (If using fresh herbs, add to the cubed bread/cornbread bowl). Place a lid on the skillet and “sweat” the vegetables until slightly softened, about 10 – 15 minutes. *Add more water if necessary.
Remove from heat, stir in 1-2 Tbs butter, ghee or coconut oil to melt.
Place the dried bread/cornbread cubes, apples, cranberries, & chopped parsley into a large mixing bowl. Pour the vegetable mixture over bread cubes (add fresh herbs in this step if using).
Pour in 1 cup of the chicken broth and gently toss mixture. Taste and adjust salt & pepper. Slowly pour in more broth, tossing gently after each addition, until bread is almost soaked through. (Use enough to moisten the bread, but not make it soggy. The drier the cubes, the more broth you need. I gently stir occasionally over a couple of minutes time span to give the bread time to absorb the broth)
Use enough butter/ghee/coconut oil to grease a 11 x 9-inch baking dish.
Pour bread mixture into baking dish, gently spread into an even layer.
Cover baking dish with parchment then top with foil (or just foil) and bake in the preheated oven for 15 minutes.
Remove parchment/foil and continue to bake until warmed through and top is golden brown, about 15 – 25 minutes longer.
Serve warm sprinkled with chopped parsley and toasted pecans.
*You can make ahead and freeze bread/cornbread cubes up to 1 week ahead.
*Use all bread cubes and eliminate the cornbread if desired.
*You can use store-bought gluten-free bread cubes if desired.
*For a sweeter version sub 1/2 c of dried cranberries for the the fresh cranberries.
*Leave off nuts, or serve on the side, if there is an allergy.
*Use vegetable broth in place of chicken broth for a vegetarian option.
Remember if you are making this Gluten-Free Cranberry Apple Dressing for those with allergies/sensitivities, you can use my GF DF Cornbread Recipe for the cornbread in the dressing. While you’re at it, share this recipe with your friends. Who knows, maybe they’ll make it for your celebration ;).
Do you eat dressing at holiday gatherings? Have you ever tried switching up your traditional dressing recipe? If you try this one, let me know how it turns out.