Shelly BinkleyShell




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,

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.  Smile