GLUTEN-FREE CRANBERRY STUFFING

Gluten-Free Cranberry Stuffing image

Enjoy this stuffing made with cranberries and bacon. It's a perfect gluten-free side dish recipe for any occasion.

Provided by By Betty Crocker Kitchens

Time 13h30m

Yield 8

Number Of Ingredients 13

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:

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.
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.
Heat oven to 425°F. Spray 13x9-inch baking dish with nonstick spray.
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 Facts : Calories 430, Carbohydrate 46 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 19 g, TransFat 0 g