This herb stuffing with Brussels sprouts and cranberries is a hearty and tasty vegetarian side dish that's great for the holidays or any other special event. On top of gluten-free bread cubes are smelly herbs, sweet cranberries, and the earthy goodness of Brussels sprouts. This recipe will make everyone at your table happy, whether they don't eat gluten or not.
Ingredients: 8 cups gluten-free bread cubes. 2 cups Brussels sprouts, trimmed and halved. 1 cup dried cranberries. 1/2 cup chopped celery. 1/2 cup chopped onion. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 tablespoon fresh thyme leaves. 1 tablespoon fresh rosemary, minced. 1 tablespoon fresh sage, minced. 2 1/2 cups vegetable broth. Salt and pepper to taste.
Instructions: Preheat your oven to 350F 175C and grease a baking dish. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and garlic. Saut until the vegetables are softened, about 5 minutes. Add the Brussels sprouts to the skillet and cook for an additional 5 minutes until they start to brown slightly. Stir in the fresh thyme, rosemary, and sage. Cook for another 2 minutes, allowing the herbs to become fragrant. In a large mixing bowl, combine the gluten-free bread cubes, sauted vegetables and herbs, dried cranberries, salt, and pepper. Mix well to combine. Pour the vegetable broth over the stuffing mixture and gently toss until the bread cubes absorb the liquid and everything is evenly coated. Transfer the stuffing mixture to the prepared baking dish and cover it with aluminum foil. Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the top is golden brown and crispy. Remove from the oven and let it cool slightly before serving. Enjoy your delicious gluten-free herb stuffing with Brussels sprouts and cranberries!
Prep Time: 15 minutes
Cook Time: 45 minutes
kine marjan van assche
