6 cups GF bread or (I used Schar)
1 1/2 sticks of butter
1 cup chopped celery
1 cup chopped sweet onion
1 tbsp thyme
1 tbsp parsley
1 tbsp rosemary
1 tbsp sage
Optional- GF chicken broth to taste
Preheat oven to 350 degrees
Cut your GF bread into smaller cube sizes and set into a large bowl
Dice up your celery and onion and set into a smaller bowl
In a saucepan, melt your butter and add in your celery and onion
Cook the celery and onion down until softened
Add in half of your cubed bread into the butter mixture until soften
Toss together your dry bed and butter mixture into the large bowl
Add in spices
If you like a softer/moist stuffing, add in chicken broth little by little until you reach desired consistency
Pour the stuffing into a sprayed 9x13 pan and cover with foil
Put in the oven for 30 minutes covered, then uncover it and cook for another 15-20 minutes
I have officially been making videos for 1 year, YAY! To celebrate, I had to bring it back to what started it all... stuffing. Many people requested a gluten free stuffing recipe for this year, so why not remake this classic dish? I am still IN LOVE with this recipe. It is the perfect amount of moisture and softness that I personally love in my stuffing. It also has a great flavor with all of the spices, butter and chicken broth that is added. Stuffing is just one of those classic recipes you have to have at Thanksgiving every year. It honestly doesn't feel like Thanksgiving without stuffing!
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