Gluten Free Stuffing
Ingredients
-
½
cup
butter
-
1
large
onion
-
4
stalks
celery
-
3
large
eggs
-
2
cups
chicken broth
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
½
cup
fresh parsley
-
1
teaspoon
fresh sage
-
1
teaspoon
fresh thyme
-
1
teaspoon
fresh marjoram
-
1
loaf
gluten-free bread
Instructions
- 1. Preheat the oven to 400°F and butter a 9x13 inch baking dish.
- 2. In a skillet, melt butter over medium-high heat and sauté chopped onion and celery until translucent.
- 3. In a large bowl, whisk eggs and mix in chicken broth, salt, and pepper.
- 4. Add the sautéed vegetables and herbs to the egg mixture and stir well.
- 5. Toss in the dried gluten-free bread cubes until combined.
- 6. Transfer the mixture to the prepared baking dish and cover with foil.
- 7. Bake for about 25 minutes, then remove the foil and bake for an additional 15-20 minutes until crispy.
Nutrition Facts (estimated)
Servings
10
Calories
231
Total fat
12g
Total carbohydrates
25g
Total protein
7g
Sodium
495mg
Cholesterol
80mg
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