#herbstuffing

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

This traditional herb stuffing with potatoes is a warm and tasty side dish that goes well with roasted meats or can be eaten on its own as a vegetarian option. To make the traditional stuffing heartier, potatoes are added. The mix of fresh herbs brings out the flavors that are rich and fragrant.

Ingredients: 4 cups diced potatoes. 4 cups bread cubes. 1/2 cup diced onion. 1/2 cup diced celery. 1/4 cup chopped fresh parsley. 2 tablespoons chopped fresh sage. 2 tablespoons chopped fresh thyme. 2 cloves garlic, minced. 4 cups vegetable broth. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Preheat the oven to 350F 175C. In a large skillet, heat olive oil over medium heat. Add onions, celery, and garlic. Saut until softened, about 5 minutes. Add potatoes and cook until slightly golden brown, about 8 minutes. In a large bowl, combine bread cubes, cooked vegetables, parsley, sage, and thyme. Season with salt and pepper to taste. Gradually pour vegetable broth over the mixture, stirring until evenly moistened. Transfer the stuffing mixture to a baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, or until the top is golden brown and crispy. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 45 minutes