Sorghum and Cranberry Stuffing

This is an excellent gluten-free alternative to traditional stuffing.  Cook it inside the bird or out!

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Servings 4 - 8servings
Prep Time 15minutes
Cook Time 95 - 110minutes
Passive Time 10 - 15minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4 - 8servings
Prep Time 15minutes
Cook Time 95 - 110minutes
Passive Time 10 - 15minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine Bob’s Red Mill Whole Grain Sorghum and broth in a medium pot. Bring to a boil, reduce heat, cover and cook until grains are soft, about 60 – 75 minutes. Remove from heat, keep covered and let sit 10 – 15 minutes until the liquid has been absorbed. Meanwhile, preheat oven to 350°F.
  2. Melt butter in a medium sauté pan. Add onion, celery and salt and sauté until soft, about 3 minutes.
  3. In a large bowl, combine cooked sorghum, sautéed onion and celery, toasted pecans, cranberries, thyme and eggs.
  4. Transfer mixture to an 8x8-inch square pan. Bake at 350°F until set, about 35 minutes.
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