This traditional Thanksgiving dish is a staple on any table, and you can enjoy it even if you’re on a gluten-free diet!
1 Loaf gluten-free bread, cut into bite-size pieces (8-9 cups)
2 tablespoons olive oil
2 cups chopped celery (4 stalks)
2 cups chopped onion (1 large)
4 cups gluten-free chicken broth
1 teaspoon dried oregano
½ teaspoon ground sage
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
- Preheat oven to 325 degrees F. Divide bread cubes between two large baking sheets. Toast until bread is golden brown and dry, about 30 minutes. Remove pans from oven and allow bread to cool.
- Spray 9 x 13-inch baking sheet and set aside. Place bread cubes in a large bowl. In a large pot, heat olive oil until simmering. Add celery.
- Cook until celery just begins to soften, abut two minutes. Stirring frequently. Add onion. Cook for two minutes, continue to stir frequently. Add garlic, herbs, salt and pepper. Cook until celery and onions are soft and aromatic. Spoon vegetables onto the bread cubes.
- Pour about two cups of the broth over the bread. Stir until cubes absorb the broth. This takes a minute. Add an additional cup of broth. Continue to stir until broth is absorbed. If bread seems dry, add final cup of broth. Bread cubes should be moist but not soggy. It’s okay if some of the bread falls apart. This is normal.
- Transfer the stuffing to prepared pan. Cover with aluminum foil and bake in a 325 degree F oven until warm, about 30 minutes. Remove foil and return pan to the oven and bake until golden brown, about five minutes.
Yields 10 servings
Total Fat 9.7g
Saturated Fat 3.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3.3g