Gluten Free Cranberry Butternut Squash Cornbread Stuffing
User Reviews
5.0
3 reviews
Excellent
Gluten Free Cranberry Butternut Squash Cornbread Stuffing
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Roasted butternut squash and cranberries give a burst of flavor to this slow cooked gluten free cornbread stuffing recipe!
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Ingredients
Gluten Free Cornbread
- 2 cups gluten free flour
- 2 cups cornmeal
- 2 tbsp baking powder
- 1 tsp salt
- ½ cup sugar
- ½ cup butter melted & cooled
- 4 eggs
- 2 cups milk
Stuffing
- 3 cups butternut squash peeled & diced
- 4 tbsp olive oil divided
- 2 tsp kosher salt divided
- 2 tsp ground black pepper divided
- 2 tbsp butter
- 1 cup white onion diced
- 1 cup celery diced
- 1 cup cranberries
- 1 tbsp fresh sage chopped
- 4 cups vegetable broth
Instructions
- Preheat the oven to 400°F.
- Prepare the gluten free cornbread.
- In a large bowl, combine the gluten free flour, cornmeal, baking powder, salt and sugar.
- In a small bowl, combine the melted butter, eggs and milk.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Spread the cornbread mixture into a greased 9 x 13 inch baking dish.
- Place in the oven for 30-35 minutes.
- In the meantime, prepare the squash.
- Place the butternut squash on a foil-lined baking sheet and drizzle the olive oil over the squash. Sprinkle 1 tsp salt and 1 tsp pepper on top.
- Place in the oven with the cornbread and roast for 15-20 minutes.
- Once the cornbread and squash are cooked, remove from the oven and set the squash aside.
- Allow the cornbread to cool then slice into cubes and set aside.
- Add the remaining 2 tbsp olive oil & 2 tbsp butter to a large pot over medium heat, once the butter is melted, add the onion, celery and cranberries, cook 7-9 minutes.
- Add the remaining 1 tsp salt and pepper, and sage.
- Add the roasted squash and cornbread to the pot, gently stir to combine.
- Cover with the vegetable broth and bring to a boil.
- Cover the pot with a tight fitting lid and place in the Wonderbag.
- Close the Wonderbag tightly and let the stuffing slow cook in the bag for 4-6 hours.
Nutrition Information
Show Details
Serving
6serving
Calories
608kcal
(30%)
Carbohydrates
79g
(26%)
Protein
12g
(24%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Cholesterol
126mg
(42%)
Sodium
1544mg
(64%)
Potassium
805mg
(23%)
Fiber
9g
(36%)
Sugar
21g
(42%)
Vitamin A
6570mg
(131%)
Vitamin C
14.5mg
(16%)
Calcium
278mg
(28%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Serving | 6serving | |
| Calories | 608kcal | 30% |
| Carbohydrates | 79g | 26% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 126mg | 42% |
| Sodium | 1544mg | 64% |
| Potassium | 805mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 21g | 42% |
| Vitamin A | 6570mg | 131% |
| Vitamin C | 14.5mg | 16% |
| Calcium | 278mg | 28% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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