Gluten Free Baked Bread Stuffing
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Healthy, because
Even smarter
Everyone should be able to eat stuffing at Thanksgiving dinner. With this recipe, even those with gluten intolerance can enjoy this carbohydrate-rich, energizing, and satisfying dish!
You can always vary the breads you use, like gluten free corn bread!
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 12 ozs gluten-free bread (diced or cubed)
- 1 ⅔ cups chicken stock (or turkey stock)
- 1 onion (finely chopped)
- 2 Tbsps chopped Sage
- 2 Tbsps freshly chopped thyme
- salt
- peppers
- ¼ cup butter
- To garnish
- parsley
Preparation steps
1.
Heat the oven to its lowest setting. Put the bread cubes on a baking tray and dry out in the oven for about 10 minutes, until dry but not browned.
2.
Put into a large bowl and pour in the chicken stock. Mix well and set aside.
3.
Heat half the butter in a frying pan and cook the onion until soft but not browned. Stir in the sage and thyme.
4.
Add to the bread mixture and mix well. Season to taste with salt and pepper.
5.
Put into a buttered baking dish, cover and leave to stand for 1 hour.
6.
Heat the oven to 350°F.
7.
Uncover the dish and dot with the remaining butter. Bake for 30-40 minutes until golden brown. Garnish with parsley.
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