• Gluten-free stuffing is hard to find but not hard to make. Once you get the hang of making bread crumbs, everything else is a breeze.

Ingredients

  • 3 1/2 cups gluten-free vegetable broth
  • 1 loaf gluten-free bread, cut into 1/2 inch cubes
  • 1 large onion-we like Maui, diced
  • 2 eggs, beaten
  • 4 Tbsp. butter
  • 1/4 cup fresh parsley, finely chopped
  • 1 Tbsp minced fresh thyme
  • 1 Tbsp minced fresh sage
  • 1/4 tsp. Hawaiian salt
  • 1/4 tsp. pepper
0 (Rated by 0 moms)
PREP TIME 15 Min READY IN 55 Min
COOK TIME 40 Min SERVINGS 6
MEAL/COURSE Side Dish
SEASON/OCCASION Thanksgiving
COOKING METHOD Oven
CUISINE American

Preparation

  1. Heat oven to 350° F. Spread bread cubes in one layer on 2 large baking sheets. Bake for about 15 minutes or until cubes are dry, but not browned.
  2. Allow bread cubes to cool. Place cooled cubes in a large food processor or divide up into smaller cups and chop until crumbly.
  3. Meanwhile, melt the butter in a large skillet over medium heat. Add the onions, sea salt and pepper; cook for 5 minutes, then add herbs and vegetable broth. Simmer then transfer to a large bowl. Add remaining ingredients; gently toss to combine.
  4. Transfer mixture to a prepared baking dish.
  5. Bake for 30 minutes or until golden brown.
  6. Remove from oven; set aside to cool before serving

Rating

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