Stuffing
Serving size: 6-8
Prep Time: 20
Bake:1hr 30 minutes
FREE OF: gluten, dairy, soy, coconut, banana, seeds, lime, fish, cauliflower, beans, peanuts, tomato
Ingredients:
1 1 Pound of diced stale GF bread
1/2 Cup dairy free butter
1 large red onion diced
4 stalks celery thinly sliced
2 cloves fresh garlic minced
1/2 Cup fresh chopped sage
1 Tbsp. fresh chopped thyme
1 Tbsp. chopped rosemary
2 Tbsp. salt
1 Tbsp. black pepper
3 Cups chicken or vegetable broth
2 large eggs beaten
Instructions:
Dice bread the night before or put in the oven at 250 for 20 minutes
Preheat oven at 350
In large skillet over medium heat melt butter
Add onion, celery, garlic, salt, pepper, parsley, thyme, sage, and rosemary
Cook until onions are tender
Place bread in a large mixing bowl
Add skillet mixture
Combine broth with beaten eggs
Add to bread and mix
Place in a greased 9x13 baking dish and cover with foil
Bake for 45 minutes
Uncover and bake for 15-20 minutes until the bread is golden on top
Enjoy!
Products
We love Canyon Bakehouse (use any of their breads):
Story behind the recipe:
You asked, we provided! There were so many requests for stuffing. To be honest, Chef doesn't like stuffing, and Allergy Girl usually just buys a boxed one that's all prepped and ready to go. This was a fun and easy little project and it's better than the boxed stuff. Definitely has that homemade mom's comfort food feel. Packed with flavor and easy to make! Let us know how it went and if it reminds you of your momma's recipe.
