gluten-free-bomb-diggity-stuffing

Gluten-Free Bomb-Diggity Stuffing

0 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
melaniecarr23
Recipe by  melaniecarr23

“This stuffing is so tasty, and I can't wait to make it for everyone at Thanksgiving. I did this as a test experiment to see if I could make stuffing that would not make my love miss the bagged wheat-based stuffing. I also wanted it to be so good even our wheat-eating friends wouldn't be able to tell. I think it succeeded! Bake outside the bird or use to stuff a turkey.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut bread slices into cubes and spread onto a baking sheet.
  3. Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
  4. Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
  5. Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 449 cal
  • 22%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 50.4 g
  • 16%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

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Cornbread Stuffing With Sausage

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