Thanksgiving Gluten-Free Stuffing
Course: Side dishCuisine: EuropeanPrep Time
10 mins
Cook Time
45
minutesTotal Time
55
minutesServings
8
Yield
1 (3-quart) baking dish
Ingredients
1 (1 pound) loaf — gluten-free bread
3 tablespoons — olive oil
2 medium — onions, diced
3 stalks — celery, diced
1 teaspoon — chopped fresh sage
1 teaspoon — dried thyme leaves
¾ teaspoon — salt
— ground black pepper to taste
2 cups — gluten-free chicken broth
2 large — eggs, beaten
Directions
- Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
- Cut bread into 3/4-inch cubes and spread into a single layer on the prepared baking sheet.
- Bake in the preheated oven until crisp, 12 to 17 minutes.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and celery; cook and stir until soft, 8 to 10 minutes. Stir in sage, thyme, salt, and pepper.
- Add toasted bread cubes, chicken broth, and beaten eggs to the skillet. Stir until well combined, then transfer mixture to a greased 3-quart baking dish.
- Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until the top is crisp and lightly browned, about 10 more minutes.
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