Mushroom Cranberry Gluten Free Stuffing
My favorite part of Thanksgiving is always the stuffing. My mother always made the best stuffing but growing up with such a large thanksgiving parties there was never enough stuffing for seconds or thirds. With this mushroom cranberry GF stuffing recipe, you will have plenty of leftovers as it has 14 servings and only 370 calories per serving. I made this recipe because I know want to have more than one helping of stuffing, but I don’t want to have to spend hours at the gym working it off. To keep it vegan friendly, simple substitute the turkey stock for vegetable stock. This recipe is low on fat too! I love mixing the mushrooms and sage with the lightness and tart flavors of the cranberries, together they make the perfect blend of healthy, filling stuffing. – The Accidental Chef
Serves 14
Ingredients:
- 4 boxes of Aleia’s Gluten Free Savory Stuffing Mix
- 10 oz of fresh cranberries
- 4 celery stalks
- 12 oz of white sliced mushrooms
- 1/4 cup of fresh chopped parsley
- 3 sage leaves, chopped
- 1 large onion diced
- 4 1/2 cups of reduced sodium turkey broth — If Vegan, use reduced sodium vegetable stock
Directions:
Preheat oven to 325 degrees.
In a large mixing bowl add all the dry ingredients together. Make take two bowls to do this without spilling.
I like to put stuffing in my turkey so I took what I could and stuffed into my 13 pound turkey which I roasted.
The rest I put in a 13 by 9 inch baking dish and baked at 325 degrees for 35 minutes after I took my turkey out of the oven.
Once the mushrooms are fully cooked — about 35 minutes take the stuffing out and it is ready to serve.
Serves: 14 | Calories per serving: 370 | Fat: 5.8 g | Carbs: 67.7 g | Net Carbs: 66 g | Protein: 7.5 g
