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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.