This easy stuffing combines traditional French Canadian flavours. Serve this holiday favourite as a side, or toss it into a casserole with other post-festivity leftovers. Each bite receives a burst of cranberry and a pecan crunch!
Recipe created by author Kathy Smart, North America’s Gluten Free Expert, courtesy of Udi’s Gluten-Free. www.livethesmartway.com
Photo courtesy of Udi's Gluten Free
4-6 cups (1000 -1500 mL) of chopped into bite size pieces Udi’s Millet and Chia bread
½ cup (125 mL) each of diced celery, onions and carrots
¼ cup of dried cranberries and pecan pieces
4 slices of gluten free turkey bacon, chopped
1 cup (250 mL) of vegetable or chicken broth
2 tablespoons (30 mL ) of olive oil
½ teaspoon(2.5 mL) each of dried sage and thyme
Sea salt and fresh black pepper to taste
- Add turkey bacon to a medium heated pan and cook until crispy. Set bacon aside and allow to cool. Chop bacon into small pieces when cooled.
- Sauté the celery, onions and carrots in oil on medium to low heat until the vegetables soften.
- 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.
- Place all of the ingredients either in a greased casserole dish or stuff in turkey. If in a dish, bake covered with foil for 15 minutes at 425 degrees F and then remove foil and bake for an additional 10 minutes. If using to stuff your turkey, stuff inside empty turkey cavity for the duration that the turkey is finished.