Gluten-Free Cranberry Stuffing

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

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

Steps

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  • 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.
  • 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.
  • 3
    Heat oven to 425°F. Spray 13x9-inch baking dish with nonstick spray.
  • 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.

Notes









Tips

Expert Tips

  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
210
% Daily Value
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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