• Pumpkin Stuffing

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    Pumpkin Stuffing

    Adapted from Rachel Ray
    Recipe Category All Recipes, Sides
    Author Christine Andrew

    Ingredients

    • 1 3/4 cup chicken broth
    • Dash pepper, thyme
    • 1 stalk celery, chopped
    • 1 onion, chopped
    • 1 bay leaf
    • 2 apples (Fuji or Pippin), diced
    • 4 tablespoons butter
    • 1/2 or 3/4 cup dried cranberries
    • 1 cup pecans, chopped
    • 6 day-old gluten-free pumpkin muffins-made from scratch substituting wheat flour with Brown Rice flour.

    Instructions

    • Melt butter in skillet; add onions, celery, and apples
    • Cook until slightly tender.
    • Add bay leaf and crumbled pumpkin muffins. Mix up.
    • Add 3/4 cup of broth. Stir well.
    • Season with pepper and thyme.
    • Stir in pecans and dried fruit.
    • Take out Bay Leaf and transfer stuffing mix to a buttered baking dish.
    • Bake at 375 degrees until lightly browned on top. Serve with turkey.