This simple gluten free stuffing is made with spicy-sweet Moroccan flavors! It’s a healthy twist on a classic side dish that’s perfect for Thanksgiving!
Just wanted to let you know that this spicy-sweet Thanksgiving side dish is sponsored by my friends at Udi’s Gluten Free!
PIN Moroccan Simple Gluten Free Stuffing
Just when you thought pillowy-soft cubes of bread could not get any more delicious and addicting, this super easy gluten free stuffing is changing the THANKSGIVING GAME.
With her swirls of sweet, tender apples, chewy golden raisins and apricots, her savory, SPICY and warm flavor profiles of cumin, cinnamon, paprika and a perfect pistachio crunch, you are never going to go back to Grandma’s tradish recipe.
Ssshhh. Don’t tell G-Ma that I said that.
Internet BFF’s, I feel like we’re both going to agree that this is the best gluten free stuffing for two reasons:
Real talk: Thanksgiving without multiple carb-laden sides such as vegan scalloped sweet potatoes and paleo easy healthy sweet potato casserole, is just NOT a Thanksgiving that we want to be a part of.
Beyond the ridiculously addicting bready, carb qualities of this simple gluten free stuffing situation that we currently find ourselves in, there IS so much more to love about this middle-eastern spin on a classic comfort food side dish.
Fun fact about me: Moroccan flavors are my favorite. If I could eat a Moroccan chicken skillet for dinner and a Moroccan healthy gluten free paleo breakfast casserole for breakfast every day the rest of my existence on planet Earth, I would be a VRY VRY happy human.
There is something about the way they just know how to mingle warm spices with sweet, chewy dried fruit and crispy-crunchy nuts that just TUGS at my food-loving-heart. It’s the kind of food that swirls around your hungry mouth in a cozy-flavor HUG and fills your stomach with feel-good-vibes as you munch through each and every bite of spicy-sweet food BLISS.
VRY VRY THANKFUL for magical food that has the kind of power to make all those good-happy feels happen in our real-person, food-eating lives.
Eating aforementioned good-happy-food flavors at the thanksgiving table?
LOGICAL NEXT STEP.
How I define if my Thanksgiving was a success in one E Z step: did the night end with Taylor curled up on the couch in a stuffing-induced-carb-comma? If so, the day can be check marked as a SUCCESS.
Hands down, stuffing is my favorite side dish. It comes with so many happy childhood memories AND yummy tastes.
Naturally, the sequel, this Moroccan-marriage recipe for gluten free stuffing was looming (in the best sense of the word) on the HOLIDAY HORIZON.
How to make gluten free stuffing 101:
- It’s ALL about the bread. The size of the cubes. The actual bread you use. The ratio of bread to liquid.
You get the picture. It’s IMPORTANT YO.
To continue along with the sweet and spicy side dish situation, this simple gluten free stuffing uses Udi’s Gluten Free Cinnamon Raisin Bread!
If you thought it was delicious as your morning piece of toast with a smear of creamy butter (which, liiiike, IT IS) just WAIT until your tongue taste a slice with everything else we got going on in this little scoop of carb HEAVEN.
- Especially when making gluten free stuffing, you NEEDNEEDNEED to make sure you don’t add too much liquid. This makes soggy stuffing which is something NO ONE wants to experience in their side-dish-eating life.
- Use a REALLY REALLY big bowl when mixing carby-cubes with tender, sautéed apples and dried fruit. Pick a bowl you THINK will be big enough, then go BIGGER.
I did not do this. Stuffing E’RYWHERE.
Those are the key facts. Nail these and you are on your way to stuffing SUCCESS.
The chance of the night ending in a carb-coma is looking VRY VRY promising.
- 3 Tbsp Extra-virgin olive oil
- 1 Vidalia onion, diced (I use my food processor)
- 3 Cups Apple, diced (about 2 large apples - I like Fuji)
- 1 Tbsp Fresh ginger, minced
- 1 Tbsp Ground cinnamon
- 1 Tbsp Ground cumin
- 1/2 tsp Paprika
- 1/4 tsp Ground allspice
- 1 Loaf Udi's Gluten Free Cinnamon Raisin bread, cut into 1 inch cubes *
- 1 1/4 tsp Sea salt
- 1/2 Cup Cilantro, roughly chopped and tightly packed
- 1/2 Cup Dried apricots, diced
- 1/2 Cup Golden raisins
- 1 Cup Reduced-sodium chicken broth
- 2/3 Cup Pure apple juice
- 1/3 Cup Roasted salted pistachios, roughly chopped
- Preheat your oven to 350 degrees and grease a large casserole dish.
- In a large frying pan, heat the oil on medium/high heat.
- Add in the onion and cook until soft and golden brown, about 3-4 minutes.
- Add in the apple, ginger and cinnamon, cumin, paprika and allspice and cook just until the apple begins to soften, about 2 minutes.
- Add the cooked apple mixture into a very large bowl. Add in the bread cubes, salt, cilantro, apricots and golden raisins. Toss until evenly mixed.
- Add in the chicken broth and apple juice and gently mix (using your hands is the easiest) until the bread has absorbed the moisture.
- Bake until the bread is cooked and the top is golden brown and slightly crispy, about 45-50 minutes.
- Sprinkle with pistachios and DEVOUR!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
THIS POST IS SPONSORED BY MY FRIENDS AT UDI’S GLUTEN FREE. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 7 POINTS+: 6. OLD POINTS: 4
(based off 12 servings)