Eban Bakery Cranberry Walnut Dressing Gluten Free
Recipe adapted from Eban Bakehouse
2 loaves Eban's Bakehouse Gluten-Free Cranberry Wlanut Bread, cubed and dried*
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 medium onion, chopped
1 Tbsp garlic, minced
1 Tbsp poultry seasoning
1 tsp salt
1 qt Chicken or Vegetable Stock, hot
3 eggs, slightly beaten
1 tsp baking powder
Preheat oven to 350ºF. Spray a 9x13 casserole pan with pan spray. In a large skillet, heat the olive oil over medium-high heat and sauté the onion, celery, and garlic until soft, about 7 minutes. Remove from heat.
In a large mixing bowl, combine the poultry seasoning and salt to the dried bread cubes, add hot stock, eggs, and sautéed vegetables. Add more stock or hot water if it appears too dry. Stir until well-blended, then add baking powder and mix thoroughly. Pour into prepared pan, cover with foil, and bake 40 minutes. Remove foil and fluff with fork, then return to oven uncovered for an additional 15 minutes until golden brown.
*Drying the cubed bread can be done days or weeks ahead of time by laying the cubed bread on a sheet tray in a single layer and bake at 250ºF for 2 to 3 hours or until completely dried.
Makes 10–12 servings
Allergy Warning: Contains eggs