Gluten-Free Chestnut Cranberry Dressing Recipe
Chestnuts roasting on an open fire … Jack Frost is not nipping at my nose! Here in the Sunshine State, it’s still pretty warm. It’s not as humid, and a cold front is on its way supposedly, but it doesn’t feel like Thanksgiving is just a week away! No matter the weather though, it’s fall, and that means chestnuts are readily available nearly everywhere, so I figured I’d make use of them in this delicious Gluten-Free Chestnut Cranberry Dressing recipe that will pair perfectly with Thanksgiving turkey.
This recipe starts with Canyon Bakehouse Country White Bread, which on its own is amazing, if you’re looking for a gluten-free bread that tastes like the old days of gluten-filled bread. The excellent taste and texture of the bread is not masked in this dressing recipe, but complemented by the flavors and textures of pancetta (or bacon), dried cranberries, and of course, roasted chestnuts.
If you haven’t decided what dressing to make with your turkey this year or if you want to change it up from your traditional go-to recipe, this one is a prime choice!
- 1 loaf Canyon Bakehouse Country White Bread cut into ½-inch cubes
- 3 cups gluten free chicken broth
- 1 cup dried cranberries
- 1 pound pancetta (or uncured bacon) cut into small pieces
- 2 tablespoons butter or dairy free butter plus more for preparing the pan
- 1 large white or yellow onion diced
- 2 celery stalks diced
- 2 large eggs
- 1 tablespoon poultry seasoning
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon black pepper
- 2 cups roasted chestnuts chopped
Preheat the oven to 350 degrees. Butter a 9- by 12-inch baking dish.
Place the bread cubes on a baking sheet and cook, stirring occasionally, for 10 minutes or until golden brown. Let cool.
Bring the chicken broth to a simmer, remove from the heat, and stir in the cranberries. Let sit.
Place the pancetta in a cold skillet and turn the heat to medium. Cook, stirring occasionally, until browned, about 8 minutes. Remove from the pan with a slotted spoon and place in a mixing bowl. Add the butter and let it melt. Add the onion and celery and cook until softened, about 3 minutes. Remove from pan with a slotted spoon and add to the pancetta.
In a large mixing bowl, whisk the eggs with the poultry seasoning, salt, and pepper. Add the bread and the chicken broth and cranberries. Stir to coat and let sit for 5 minutes. Stir in the pancetta, vegetables, and chestnuts. Bake, uncovered, at 350 degrees for 30-40 minutes or until golden brown and crispy.
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