This gluten free stuffing is moist and so packed with flavor, you would never know how easy it is to make! Perfect for a Sunday Roast or any holiday meal!
INGREDIENTS
- 3 Tbsp Olive Oil
- 2 Cups Onion finely chopped
- 2 Cups Celery finely chopped
- 1/4 Cup Garlic minced
- 14 slices Gluten Free White Sandwich Bread cut into large cubes*
- 1 2/3 Cup Chicken broth ** NOT reduced sodium
- 4 tsps Fresh parsley minced + additional for garnish
- 1 tsp Poultry seasoning
- 1/2 tsp Sage powder
- Pepper
INSTRUCTIONS
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Preheat your oven to 350 degrees and spray a casserole dish with cooking spray. Set aside.
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Heat the olive oil in a large pan over medium/high heat. Add in the chopped onion, celery and garlic and cook, stirring frequently, until golden brown and soft, about 8-10 minutes
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Place the cut bread cubes into a large mixing bowl, and add in the cooked onion mixture. Toss to mix well and evenly coat the bread in the onion mixture.
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Pour the chicken broth over the cubes and gently mix until they’re evenly moistened.
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Add in the fresh parsley, poultry seasoning, sage powder and a few pinches of pepper and gently toss to mix the spices evenly among the bread cubes. Transfer to the prepared casserole dish.
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Bake until the top of the stuffing is lightly crisp and golden brown, about 50-60 minutes.
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Garnish with additional fresh parsley, if desired and DEVOUR!
TIPS & NOTES:
* I cut each slice into 9 pieces, so 2 slices across each bread slice each way
**I do typically prefer using reduced-sodium broth, but not here. Yes, it has a lot of sodium, but it gives it the FLAVAH. It’s Thanksgiving, live a little
**I do typically prefer using reduced-sodium broth, but not here. Yes, it has a lot of sodium, but it gives it the FLAVAH. It’s Thanksgiving, live a little