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Gluten free stuffing recipe


Culinary nutrition expert, Katinka Bence, MBA, MSC, joins Gayle Guyardo on Bloom, with a stuffing recipe that won’t leave you feeling stuffed.

Katinka is all about creating a festive and delicious spread at the holiday table in a simple way – all grain, allergen and refined sugar free. No one will be left out at your holiday table – due to dietary choices or restrictions – and no mamas will cringe looking at the cookies their kiddos are eating. Katinka has a bundle to make each meal occasion easy and whole food based: Brunch, Dinner and Family Baking.


1/2 cup dried cranberries

1/2 cup chicken or vegetable broth

1/4 cup coconut oil / ghee / butter

2 cups onion, chopped (about 2 medium onions)

1 cup celery, chopped (about two large stalks)

2 medium apples (granny smith is best), chopped

2 tbsp fresh thyme / 2 tsp dried

1 tbsp fresh sage / 1 tsp dried

2/3 loaf of Katinka’s nourishing Kitchen Chickpea Bread

2 eggs or chia egg

1 tsp sea salt


Soak cranberries in broth for an hour or two or as long as you can.

Preheat oven for 350F.

Slice and cube bread and put into the oven for 20-25 minutes to make them crispy.

Heat olive oil and sauté onions for about 10 minutes.

Add celery and sauté for 5 minutes.

Add apples and herbs, sauté for 5-10 more minutes, till apples look soft.

Transfer mix to a large bowl and mix it with bread cubes and soaked cranberries.

Once it cooled off a bit mix in two eggs.

Transfer into a 9×13 baking dish and bake uncovered on 350F for about 35- 40 minutes – till cooked through and top is browned.

Let it stand for 15 minutes before serving.


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