Gluten/Dairy Free Stuffing

• 12 oz gluten free bread cubes
• 1 TB Olive Oil
• 1 large onion chopped
• 1 c celery & tops chopped
• 1.5 cup chicken broth
• 1/2 tsp fresh sage finely chopped
• 1/2 tsp fresh thyme finely chopped
• 1/2 tsp fresh rosemary finely chopped
• 1/2 tsp sea salt
• 1/2 tsp fresh ground black pepper
• 1 clove garlic minced

Directions:

1. Sautee onions in oil until translucent–add a splash of broth, remove from heat & set aside.
2. In a large bowl, combine all ingredients and mix well until the bread soaks up all the broth.
3. Grease 2 loaf pans OR 10x 15 Pyrex casserole dish –make sure to use plenty of olive oil for this.
4. Bake at 350 for one hour.

NOTES to the Cook: This was my test run today and I have a couple of reccomendations:

• If you can tolerate dairy, I think this would be a bit tastier with butter –swap it with olive oil if you like.
• If you want to make it vegan, just swap chicken for veggie broth,
• FYI , I combined Udi’s Gluten free bread ( I toasted & cubed slices with Smart Treat G-free bread cubes–I like combining 2 different breads. Note that Udi’s contains egg whites.
• I loved the fresh herb taste BUT I WILL be adding a chopped apple to my recipe on Thanksgiving Day–I think that will add some “zing” to the recipe.
• This recipe will work well if you actually stuff your bird–it’s on the drier side, so that works. If you prefer moister, add up to 3/4 cup more broth to the mix.

Tagged as: black pepper, bread cubes, celery, chicken broth, Garlic, Gluten-Free, Olive Oil, onion, Rosemary, sage, Sea Salt, Thyme