Gluten-Free Cranberry Stuffing

Prep

35

min
Total

13

hr

30

min
Servings

8

Enjoy this stuffing made with cranberries and bacon. It’s a perfect gluten-free side dish recipe for any occasion.

Ingredients

2 2/3

cup Bisquick™ Gluten Free mix
2 1/2

cups milk
6

tablespoons vegetable oil
2

eggs
5

slices gluten-free bacon, cut into 1/2-inch pieces
5

tablespoons butter
1

cup diced onion
1

cup diced celery
1

teaspoon salt
1/2

teaspoon pepper
1/2

teaspoon dried rubbed sage
2

cups Progresso™ chicken broth (from 32-oz carton)
1

cup dried cranberries

Steps

1

Heat waffle iron. In large bowl, stir together baking mix, milk, oil and eggs. Bake batter according to manufacturer’s directions for waffle iron. Lay waffles on baking sheet; cool. Cut cooled waffles into 1-inch cubes. Place on baking sheet; cover with paper towel. Dry waffle cubes overnight.
2

In 10-inch skillet, melt butter. Cook bacon in butter until bacon is crispy. Remove bacon; set aside. Add onion, celery, salt, pepper and sage to skillet. Cook and stir onion mixture until onion is tender.
3

Heat oven to 425°F. Spray 13×9-inch baking dish with nonstick spray.
4

In large bowl, stir together waffle cubes, bacon, onion mixture and cranberries. Pour broth over mixture, stirring until all ingredients are moistened. Spoon into baking dish; cover with foil. Bake 30 minutes; remove foil (add more chicken broth if mixture seems dry). Bake uncovered 20 to 25 minutes longer until top is crispy.

Recipe Tips

tip 1

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

430 Calories, 23g Total Fat, 9g Protein, 46g Total Carbohydrate, 19g Sugars

Nutrition Facts

Serving Size:

1 Serving

Calories: 430

Calories from Fat: 210

Total Fat: 23g; 35%

Saturated Fat: 8g; 41%

Trans Fat: 0g

Cholesterol: 75mg; 26%

Sodium: 1050mg; 44%

Potassium: 220mg; 6%

Total Carbohydrate: 46g; 15%

Dietary Fiber: 2g; 9%

Sugars: 19g

Protein: 9g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 15%; 15%

Iron: 2%; 2%

Exchanges:

2 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.