This dairy free & gluten free stuffing will be the perfect addition to your holiday table. With onions, celery and lots of herbs - this gluten free stuffing tastes just like Grandma makes!
At least 24 hours in advance, cut a loaf of gluten free bread into cubes and spread onto a baking sheet. Leave bread cubes out to dry until you're ready to prepare the stuffing.
6 Cup Gluten Free Bread Cubes
The day of - Heat the olive oil in a skillet over medium heat.
2 Tablespoon Olive Oil
Add the onions and celery to the skillet and cook for about 5 minutes, stirring occasionally.
¾ Cup Yellow Onion, ¾ Cup Celery
Add the seasoning and garlic to the onion mixture. Cook an additional 3 minutes.
3 cloves Garlic, ¾ teaspoon Salt, ½ teaspoon Black Pepper, 4 teaspoon Poultry Seasoning, 2 Tablespoon Fresh Parsley
Place your bread cubes into a large bowl and pour the onion mixture on top.
In a small bowl, combine the eggs, chicken broth and melted butter. Whisk together. Pour over the bread cubes.
⅓ Cup Vegan Butter, 2 Eggs, 1 ½ Cup Gluten Free Chicken Broth
Stir the mixture gently until all of the cubes are coated in the seasoning. Cover the bowl with plastic wrap and place in to refrigerator for 30 minutes to soak.
Preheat the oven to 350 degrees. Spray a 8x8 baking dish with nonstick cooking spray.
Pour the bread cube mixture into your casserole dish and cover with aluminum foil. Bake in preheated oven for 35 minutes. Then remove the foil and bake an additional 20 minutes until the top is golden brown and crispy.
Notes
Vegetarian Option: Replace chicken broth with vegetable broth and follow the remaining instructions as written.Alternate preparation of bread cubes: Place cubes on a lined baking sheet and bake at 250 degrees until dried out, 45-60 minutes.Double Recipe: If you need a larger dish of stuffing, doubling this recipe will fit perfectly in a 9x13 baking pan. Storage: Store leftovers in an airtight container in the refrigerator up to 4 days.