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gluten and dairy free herb bread stuffing

Gluten and Dairy Free Herb Bread Stuffing

This traditional stuffing combines a garden of fresh herbs with aromatics for the perfect savory holiday side.
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Course: Side Dish
Prep Time: 1 hour
Cook Time: 55 minutes
Servings: 6

Equipment

  • Large mixing bowl
  • 9x13 casserole dish

Ingredients

  • 2 lbs GF bread
  • 3 eggs
  • 2 egg yolks
  • 4 ½-5 cups chicken stock* See note
  • 3 onions, diced
  • 4 celery ribs, diced
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 2 tbsp fresh sage, chopped
  • 2 tbsp fresh thyme, chopped
  • ½ cup fresh parsley, chopped
  • ½ tbsp fresh marjoram, chopped
  • ½ tsp garlic powder
  • 4 tbsp Dairy Free butter

Instructions

  • For 2 lbs of bread you will most likely have 2 loaves of bread. Cut one loaf into larger pieces, approximately 2" cubes. Cut the second loaf into smaller cubes, 1".
  • Spread the cubes of bread out onto baking sheets and allow them to sit out and dry out a few hours.
  • Spray a 9x13 casserole dish with nonstick baking spray. Preheat the oven to 400 degrees.
  • Heat a large skillet over medium heat and melt your butter. Add the onions and celery to the pan and sauté until the onions are translucent.
  • Set the onions and celery aside and allow to cool completely.
  • Add your eggs, seasonings, herbs, and 4 cups of chicken stock to a large bowl and mix to combine. Working in batches add in the dried out bread cubes, folding them in to distribute and absorb the stock. If the mixture seems dry add additional stock.
  • Pour into the prepared casserole dish. Cover with foil. To prevent the foil from sticking spray with nonstick baking spray.
  • Bake for 25 minutes. Uncover and bake for an additional 30 minutes.
  • Enjoy!

Notes

Every type of Gluten Free bread is different. Depending on what you use you may need to add additional stock. Start with 4 cups and proceed from there.
To make this vegetarian you can swap out the chicken stock for vegetable stock. 
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