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Gluten-Free Cranberry Stuffing

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By Betty Crocker Kitchens
Updated Mar 15, 2013
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Enjoy this stuffing made with cranberries and bacon. It's a perfect gluten-free side dish recipe for any occasion.

Gluten-Free Cranberry Stuffing

  • Prep Time 35 min
  • Total 13 hr 30 min
  • Servings 8
  • Ingredients 13
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Ingredients

  • 2 2/3 cup Bisquick™ Gluten Free mix
  • 2 1/2 cups milk
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 5 slices gluten-free bacon, cut into 1/2-inch pieces
  • 5 tablespoons butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried rubbed sage
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup dried cranberries

Instructions

  • Step 
    1
    Heat waffle iron. In large bowl, stir together baking mix, milk, oil and eggs. Bake batter according to manufacturer’s directions for waffle iron. Lay waffles on baking sheet; cool. Cut cooled waffles into 1-inch cubes. Place on baking sheet; cover with paper towel. Dry waffle cubes overnight.
  • Step 
    2
    In 10-inch skillet, melt butter. Cook bacon in butter until bacon is crispy. Remove bacon; set aside. Add onion, celery, salt, pepper and sage to skillet. Cook and stir onion mixture until onion is tender.
  • Step 
    3
    Heat oven to 425°F. Spray 13x9-inch baking dish with nonstick spray.
  • Step 
    4
    In large bowl, stir together waffle cubes, bacon, onion mixture and cranberries. Pour broth over mixture, stirring until all ingredients are moistened. Spoon into baking dish; cover with foil. Bake 30 minutes; remove foil (add more chicken broth if mixture seems dry). Bake uncovered 20 to 25 minutes longer until top is crispy.

Nutrition

430 Calories
23g Total Fat
9g Protein
46g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
75mg
26%
Sodium
1050mg
44%
Potassium
220mg
6%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
9%
Sugars
19g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
2%
2%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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