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Cranberry & Pecan Gluten Free Stuffing

This easy gluten free stuffing combines traditional Christmas flavours. Serve this festive favourite as a side, or toss it into casserole with other leftovers. Each bite provides a burst of cranberry and pecan crunch!


  • 400-600g of chopped bite-sized pieces of Udi’s Gluten Free Brown or White Sandwich Bread
  • 50g diced celery, onions and carrots
  • 25g of cranberries and pecan pieces
  • 4 slices of bacon, chopped
  • 240ml of vegetable or chicken broth
  • 2 tablespoons of olive oil
  • ½ teaspoon of dried sage
  • ½ teaspoon of dried thyme
  • Sea salt and fresh black pepper to taste



  1. Add bacon to a medium heated pan and cook until crispy. Set aside bacon and allow to cool, before chopping into small pieces.
  2. Sauté the celery, onions and carrots in oil on medium to low heat until the vegetables soften.
  3. Add the dried cranberries, chopped pecans, chopped bacon, bread, dried herbs, broth, salt and pepper and mix thoroughly for 1-2 minutes in the pan. Remove from heat.
  4. Place all of the ingredients either in a greased casserole dish or stuff in a turkey. If in a dish, bake covered with foil for 15 minutes at 220 °C and then remove foil and bake for an additional 10 minutes. If using to stuff your turkey, stuff inside the empty turkey cavity for the duration of the cooking time.
This entry was posted in: Recipes

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