8 Cups with
½ cubed cut squares of Gluten Free Walnut, Rosemary Bread OR your favorite GF
(gluten free) bread. (honestly your
better off making your own bread I have yet to find a healthy bread).
½ Cup Butter, 1 stick
2 Cup Chopped onion- Walla
Walla or other type of sweet onion.
2 Cup Chopped Celery WITH
leaves on it
½ Cup Chopped Fresh Sage
1 T. Minced Fresh Thyme
2 Large Eggs, lightly
1 Tsp. Sea Salt (or
healthy salt) or to taste
1/ Tsp. Pepper or to taste
1 Cup Gluten Free Chicken
broth (watch ingredients in these products)
Preheat oven to 350
Spread bread cubes n one
layer on 2 large baking sheets.
Bake for about 12 minutes OR until cubes are dry,
BUT NOT BROWN.
Allow bread cubes to
cool. Place cooled bread cubes in a
large mixing bowl.
Melt butter in a large
sauce pan over medium high heat. Add
onions & celery & sauté’ for
about 10 minutes or until onions are translucent, BUT NOT BROWN.
Add herbs to vegetables
and sauté’ an additional 2 minutes.
Add vegetable herb mixture
to bread cubes & stir to mix.
Pour lightly beaten eggs
into mixture & stir to blend.
Add salt & pepper &
stir to mix.
Add gluten free chicken
broth & stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1
T. at a time, being careful not to over dampen or stuffing will be soggy.
Transfer stuffing to a
battered 13×9 inch baking dish & bake for approximately 50 minutes or until
the top is golden brown.
Tips: If you like a heavy
flavored stuffing, add 1 T. of gluten free poultry seasoning to bread cube
mixture before baking. Test flavor &
moisture content- melt 1 Tsp. of butter in a small skillet over medium heat,
add 1 T. of stuffing & cook just until herbs, salt or pepper if
needed. If the dressing seems too dry,
try adding another egg. Too much broth
can make the dressing soggy.
Found this on a site and made it twice now and it's really good.