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Gluten-Free Stuffing

Ingredients

• 2 tbsps Grass-Fed Butter
• 2 tbsps Extra Virgin Olive Oil
• 1 1/4 cup diced Celery
• 1 cup chopped Leeks
• 1/4 cup chopped Yellow Onion
• 2 cloves Garlic, minced
• 1/2 tsp Rubbed Thyme
• 1/2 tsp Rubbed Sage
• 1/4 tsp Parsley Flakes
• 1/4 tsp Rubbed Marjoram
• Salt & Pepper, to taste
• 10 cups cubed day-old Gluten-Free Sourdough Bread*
• 1/3 cup chopped Fresh Parsley
• 1/4 cup chopped Fresh Herbs (combination of sage, thyme and rosemary)
• 1 Egg
• 1 3/4 cups Chicken Broth

Directions

1. Preheat the oven to 350°F and grease a baking dish with butter or cooking spray.
2. Heat the butter and oil in a frying pan over medium heat. Add the celery, leeks and onion. Sauté for 10 to 12 minutes or until softened. Stir in the garlic, rubbed thyme, rubbed sage, parsley flakes, rubbed marjoram, salt and pepper. Stir in ¼ cup of broth. Sauté for another one to two minutes. Set aside to cool.
3. Add the cubed bread to a large mixing bowl and pour in the cooled vegetables. Use your hands to completely coat the bread, squeezing as you mix. Add a splash of broth if needed.
4. Add the fresh parsley and fresh herbs to the bowl.
5. In a measuring cup or bowl, whisk together the egg and remaining broth. Pour into the bowl of bread and use a large spoon to combine. Once combined, use your hands to toss again, squeezing each piece of bread to make sure it is coated in liquid.
6. Pour the stuffing into the greased baking dish and use a spoon or your hands to lightly pack it down.
7. Cook for 35 to 40 minutes or until toasted and golden on top. Serve and enjoy!

 

Notes:

• *The bread was broken up into approximately 1-inch pieces. If you don't have day-old bread, toast the pieces of bread in the oven for 10 minutes at 350°F.
• *No gluten-free sourdough: Use another type of gluten-free bread.

 

Yield: 9
Prep time: 15 Minutes
Cook time: 55 Minutes
Total time: 70 Minutes

 

 

 

 

 

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