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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


  • 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


  1. Dice bread the night before or put in the oven at 250 for 20 minutes

  2. Preheat oven at 350

  3. In large skillet over medium heat melt butter

  4. Add onion, celery, garlic, salt, pepper, parsley, thyme, sage, and rosemary

  5. Cook until onions are tender

  6. Place bread in a large mixing bowl

  7. Add skillet mixture

  8. Combine broth with beaten eggs

  9. Add to bread and mix

  10. Place in a greased 9x13 baking dish and cover with foil

  11. Bake for 45 minutes

  12. Uncover and bake for 15-20 minutes until the bread is golden on top

  13. Enjoy!



  • 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.

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