Gluten-Free Traditional Stuffing from VileyGirl
6 cups GF beer bread cubes (or any bread of your choosing)
**To make: cube fresh bread slices and spread in a single layer on an ungreased cookie sheet. Bake at 300 for 10-15 minutes, or until cubes are dry.
2 cups chopped and peeled apples
1 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped pecans or walnuts
1/4 cup flaxseed
1/4 cup dried cranberries
1/2 tsp ground nutmeg
1/4 tsp salt (I could have used more, but DH likes to add his own salt. If you like your foods spicy, you might want to go up to 1/2 tsp)
1/4 tsp pepper
1/2 cup butter
1 cup GF vegetable broth
In a large skillet, melt the butter, then add carrots, celery, and onion and sautee until tender. Add the nutmeg, S&P, and set aside.
Add the dried bread cubes, chopped apple, nuts, berries, and flaxseed to a large bowl and mix. Add the carrot-onion mixture and stir well.
Pour entire mixture into a large baking dish with a lid. Slowly pour vegetable broth over the mixture and stir, incorporating the broth with all ingredients, and adding more broth as necessary to make the stuffing moist.
Cover and bake at 375 for approximately 30 minutes.