Gerbs Ultimate Cranberry Turkey Stuffing Recipe

Gerbs Ultimate Cranberry Turkey Stuffing Recipe


  • 2 cups Vegetable Broth
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 stalks celery, thinly chopped
  • Pouch Fresh Thyme, Parsley, Sage (bouquet garni)
  • 1/2 cup Gerbs Dried Cranberries
  • 1 small sweet onion, coarsely chopped
  • 2 cloves garlic, finely chopped/grated
  • ¼ cup grated Carrots, julienned
  • 4 cups Gerbs Bread Crumbs
  • 1 cup Gluten-Free bread, cubed ½”
  • 3 large scallion stalks thinly sliced
  • Sea Salt & Fresh Black Pepper


Sauté onion with Olive Oil over medium heat for 3-4 minutes; add garlic and stir for another minute.

Stir in vegetable broth, celery, bouquet garni, cranberries, carrot, in a 3-quart saucepan. Over medium-high heat, heat to a boil, add scallions, and sea salt & pepper. Reduce the heat to low. Cover and cook for 3-5 minutes or until the vegetables are tender, remove Garni.

Add bread crumbs, cubed bread and mix lightly. Bake 350 for 30 minutes, top with Gerbs dried cranberries and scallions.

Written by Sennen Conte

    1 Comment

  1. JC November 17, 2018 at 12:17 pm Reply

    I’m a little confused about the instructions. Are the onion and garlic sauteed in a separate pan, set aside, and later added to the 3-quart pot after the other ingredients? Or can the onion and garlic be sauteed in the 3-quart pot and the other ingredients are then added? Also, time and number of servings, as shown in the Ancient Quinoa recipe, would be nice. Thank you.

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