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Crunchy water chestnuts make this gluten-free cranberry butternut squash stuffing the talk of the town! It is full of comforting fall flavors and is easily sautéed and baked in a dutch oven for little clean-up!
2 tablespoon avocado oil
1 loaf gluten-free bread, cut into small cubes
2 cups white onion, diced
2 celery stalks, diced
1 cup butternut squash, diced
1/2 cup fresh cranberries, , chopped
1 (8-ounce) can water chestnuts, drained and diced
2 cups vegetable broth
2 tablespoons poultry seasoning
1/2 cup chopped walnuts
Thyme and sage leaves, for garnish
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