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.
