Cranberry Pumpkin Stuffing {Gluten Free}

Thanksgiving is only a week and two days away, crazy!  To celebrate this delicious holiday, how about enjoying a “kinda” healthy stuffing.  “Kinda,” because nothing should be completely healthy on a holiday!

This week is exciting for me, I am so happy to be a part of the FoodNetwork virtual Thanksgiving celebration.  At “The Communal Table” I decided to bring a side dish, because that is my favorite dish at Thanksgiving.

This dish brings together sweet and savory flavors.  When you think of Thanksgiving dinner, one thing that will come to mind is pumpkin.  Pumpkin should be included somewhere in the dinner,  whether it is pumpkin soup, pumpkin pie, or even stuffing with pumpkin.

For cranberries, Thanksgiving is the start to a month long celebration in every dish.  Cranberry can really be included in just about anything, well maybe not sweet potato casserole….or could it?

I decided to combine each flavor into one dish, but also sharing a gluten-free option.  At Cafe Terra, I want you to know that every dish is made with everyone in mind.  If I make it with gluten, usually there is an easy way to make it gluten-free.  Since I have been learning all I can about substitutions in dishes, each dish can easy become a vegan dish.

Cranberry Pumpkin Stuffing {Gluten Free}

 

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Prep time

30 mins

Cook time

1 hour

Total time

1 hour 30 mins

 

A gluten free side dish that can be enjoyed all year long!

Author: Terra Baltosiewich

Recipe type: Side Dish

Serves: 10

Ingredients

• 1 small pumpkin, peel and dice into cubes
• 1 bag of fresh cranberries
• 2¼ cups vegetable broth (low sodium)
• ½ small yellow onion, diced
• 3 cloves of garlic, diced
• 1 stalk of fresh rosemary, chopped (about 1½ Tbsps) + 2 tsp for bread
• 1 Tbsp fresh thyme + 2 tsp for bread
• 2 stalks of celery, diced
• ½ cup organic pure cane sugar
• salt and pepper
• 1 package Udi’s Gluten Free white sandwich bread, cubed
• 3 Tbsp olive oil
• 4 Tbsps salted butter (optional)
• Parmesan cheese

Instructions

1. Preheat oven to 350 degrees fahrenheit, Grease casserole dish with butter.
2. Peel and dice small pumpkin, will give you about 2-3 cups. Bake pumpkin for about 20-30 minutes, until soft.
3. In sauce pan, cook cranberries and ¾ cup vegetable stock over medium heat. Once cranberries start to pop, use potato masher and mash the cranberries in pan. Turn burner to medium low heat, add onion, garlic, celery, 1½ Tbsps rosemary, 1 Tbsp thyme and ¼ cup vegetable stock, let cook until softened. Turn burner to low heat, add sugar, salt, and pepper. Cranberry mixture should be cooked down, and look like a jam or chutney.
4. Dice bread into small cubes, place on sheet pan, drizzle with olive oil, and 2 tsp rosemary, 2 tsp thyme, salt and pepper. Bake bread for about 10 minutes, or until toasted.
5. Assemble like lasagna, then cranberry mixture will not completely turn everything red. Lay down a layer of bread, then cranberry, then pumpkin, add a small amount of parmesan, continue layering. Leave some amount of bread to place on top, and then add some parmesan on top.
6. In small sauce pan, heat up 1 cup of vegetable stock, and butter on medium heat. Pour over prepared stuffing.
7. Bake for about 30 minutes uncovered. Half way through cooking process, pour ¼ of vegetable stock on stuffing.
8. Enjoy!

Notes

You can use any bread for this dish, or at a bread bakery use their stuffing bread. To make the dish vegan, use a rice cheese or soy cheese instead of parmesan.

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Thank you to the FoodNetwork and The Cooking Channel for putting together such a lovely fest! Here are some fun recipe ideas you can enjoy at your dinner table! #Pullupachair and join the fun at the the Communal Table.

Cocktails, Appetizers, Soups and Salads:
Sweet Life Bake: Pumpkin Margarita
Easy Peasy Organic: Thanksgiving Ginger Cocktail
Dishin and Dishes: Butternut Squash Bruschetta With Sage Pesto
Mooshu Jenne: Green Salad
Two Peas and Their Pod: Maple-Roasted Butternut Squash Apple Salad
Jones is Hungry: Roasted Vegetable Salad
Purple Cook: Pasta and Bean Stew With Tomatoes and Broccoli Rabe
From My Corner of Saratoga: Curried Pumpkin Soup

Mains:
CIA Dropout: Turkey and Stuffles Roulades With Squash Mash
FN Dish: Alton Brown’s Good Eats Roast Turkey
My Angel’s Allergies: Cranberry-Glazed Cornish Hens

Sides:
Cafe Terra Blog: Cranberry Pumpkin Stuffing
Virtually Homemade: Twice-Baked Cheddar and Chive Potatoes
Easy Eats Magazine: Sausage and Dried Cranberry-Walnut Stuffing
The Sensitive Epicure: Oyster Dressing and Gravy
Daily*Dishin: Make-Ahead Mashed Potatoes Supreme
What’s Gaby Cooking: Rustic Herb Skillet Stuffing
Family Fresh Cooking: Coconut Brown-Butter Mashed Sweet Potatoes
Silvana’s Kitchen: Gluten-Free, Dairy-Free Mushroom-Rye Stuffing
The Cultural Dish: Cranberry Sauce

Desserts:
I Am Baker: Pumpkin Cake
Heather Christo: Pumpkin Vanilla Ice Cream Pie
And Love It Too: Pumpkin Custard (Gluten-Free, Dairy-Free)
Haute Apple Pie Girls: Double Pumpkin Mini Pies With Candied Pecans
Ladles and Jelly Spoons: Not Your Same Old Pumpkin Pie
Daydreamer Desserts: Cuban Diplomatic Pudding
Thursday Night Dinner: Red Wine Chocolate Cake
Napa Farmhouse 1885: Caramel Apple Pie

What is your favorite dish at Thanksgiving?

Until next time, Come on in, Have a seat,

Hugs, Terra

Tagged as: FoodNetwork, Gluten Free, homemade, Recipe, Thanksgiving