Gluten-Free Cranberry Stuffing
Enjoy this stuffing made with cranberries and bacon. It's a perfect gluten-free side dish recipe for any occasion.
Ingredient
- 2 2/3 cup Bisquick Gluten Free mix
- 2 1/2 cups milk
- 6 tablespoons vegetable oil
- 2 eggs
- 5 slices gluten-free bacon, cut into 1/2-inch pieces
- 5 tablespoons butter
- 1 cup diced onion
- 1 cup diced celery
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried rubbed sage
- 2 cups Progresso chicken broth (from 32-oz carton)
- 1 cup dried cranberries
Direction
- Heat waffle iron. In large bowl, stir together baking mix, milk, oil and eggs. Bake batter according to manufacturer’s directions for waffle iron. Lay waffles on baking sheet; cool. Cut cooled waffles into 1-inch cubes. Place on baking sheet; cover with paper towel. Dry waffle cubes overnight.
- In 10-inch skillet, melt butter. Cook bacon in butter until bacon is crispy. Remove bacon; set aside. Add onion, celery, salt, pepper and sage to skillet. Cook and stir onion mixture until onion is tender.
- Heat oven to 425°F. Spray 13x9-inch baking dish with nonstick spray.
- In large bowl, stir together waffle cubes, bacon, onion mixture and cranberries. Pour broth over mixture, stirring until all ingredients are moistened. Spoon into baking dish; cover with foil. Bake 30 minutes; remove foil (add more chicken broth if mixture seems dry). Bake uncovered 20 to 25 minutes longer until top is crispy.
