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Let’s face it…the holidays are not the holidays without stuffing! I can forgo the desserts, mashed potatoes and the gravy, but a small portion of stuffing is my weakness! In creating this recipe I wanted to get the most flavorful bang for my buck so to speak without shooting my blood sugar through the roof. I combined some of my favorite things, apples, walnuts, cranberries and fresh herbs and the end result created the perfect side dish to compliment roast turkey, chicken or pork. Be sure to watch your portion size and the other carbs and starches you chose in the same meal.

½ stick butter, unsalted
1 ½ cups onion, diced
1 cup celery, diced
2 granny smith apples, peeled and diced
2 fresh garlic cloves, finely minced
6 cups gluten free bread, cubed (I used mock rye, and sourdough GF bread for this.)
5 tablespoons fresh sage, finely chopped

2½ tablespoons fresh thyme
1½ tablespoon fresh rosemary, finely chopped
1 - 1½ cups homemade chicken stock, enough to moisten

2 eggs, beaten

3/4 cup walnuts, lightly toasted and rough chopped
3/4 cup fresh cranberries, rinsed
sea salt, to taste
fresh cracked pepper, to taste


Preheat oven to 325

1. Spray or butter a large casserole dish.
2. Add the bread cubes to a large bowl and set aside.
3. Heat skillet over medium heat, add walnuts, gently toast about 3 minutes, set aside and rough chop when cooled.
4. Melt butter in skillet over medium heat. Add the chopped onion, apple and celery. Cook until the vegetables start to soften, about 5 minutes.
5. Add the chicken stock, fresh herbs, sea salt and pepper and bring to a boil.
6. Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the eggs and walnuts. Add stuffing mixture to the prepared casserole dish, loosely pat down to even layer and bake uncovered, about 60 minutes.

Helpful Kitchen Tip:  Put the stuffing in the oven during the last hour of cooking the turkey so they will be ready to serve together.