Gluten Free Christmas Stuffing

Gluten Free Christmas Stuffing with Bacon and Cranberries

Ingredients:

• 1 brown onion, finely diced
• 3 garlic cloves, minced
• 300g chopped bacon
• 1 cup dried cranberries
• 2 teaspoons fresh thyme, chopped
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon dried parsley
• Salt and freshly ground black pepper, to taste
• A drizzle of balsamic vinegar
• 2 cups gluten-free breadcrumbs
• 1 1/4 cups chicken or vegetable stock

Method:

Preheat your oven to 180°C.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes soft and translucent, about 3–4 minutes.

Add the chopped bacon and cook, stirring occasionally, until the bacon is browned and cooked through, about 5–6 minutes.

Stir in the cranberries and a drizzle of balsamic vinegar, allowing the cranberries to soften and release their juices, about 2–3 minutes.

Add the fresh thyme, rosemary and dried parsley. Stir in the gluten-free breadcrumbs, ensuring everything is well combined.

Pour in the stock, stirring gently until the mixture is evenly moistened. Season with salt and pepper to taste.

Transfer the stuffing mixture into a lightly greased baking dish. Bake in the preheated oven for 15–20 minutes, or until the top is golden brown and crispy.

Once baked, remove from the oven, and enjoy it as a flavourful stuffing or a delightful side dish.