November Recipes

Gluten-Free Apple-Brussels Sprouts Stuffing

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Bowl of Gluten Free Apple Brussels Sprouts Stuffing
Hands On:
10 minutes
Total Time:
20 minutes


  • 4 cups gluten-free 7-grain bread, cubed into ¾-inch pieces
  • 1 cup red apple, cored and chopped
  • 3 ½ oz Hy-Vee Short Cuts Brussels sprouts, thinly sliced
  • ½ cup celery, thinly sliced
  • ⅔ cup Hy-Vee 33%-less-sodium chicken broth
  • ⅔ cup Hy-Vee apple juice
  • ⅓ cup Hy-Vee salted butter, cut up
  • 1 tsp Hy-Vee dried minced onion
  • ½ tsp poultry seasoning
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Preheat oven to 425°. Spread bread cubes in a single layer in a large rimmed baking pan. Bake for 8 minutes or until bread is lightly browned and toasted; cool.
Transfer bread cubes to a large bowl. Add chopped apple, Brussels sprouts, and celery; set aside.
Combine broth, apple juice, butter, minced onion, and poultry seasoning in a mediums saucepan; bring to boiling over medium-high heat. Remove from heat and pour over bread mixture. Cover and let stand 5 minutes. Toss with a fork before serving.

Nutrition Facts

Serving Size: ¾ cup
Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 35mg 12%
Sodium: 230mg 10%
Total Carbohydrate: 20g 7%
Dietary Fiber: 2g 7%
Sugars: 6g 12%
Protein: 2g 4%

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