Gluten Free Thanksgiving Stuffing

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
2. Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
3. Bake in the preheated oven until crisp, 12 to 17 minutes.
4. Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.
5. Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

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Reviews (2)

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3

pamela

Nov. 27, 2012

"I used homemade turkey stock in lieu of chicken broth and was out of celery, so I added a handful of chopped pecans for crunchiness. My husband loved it, and he's not the gluten-free one in the famil..." See morey."

1

lpaulsen1

Feb. 11, 2013

"I followed the recipe exactly, using a loaf of Udi's millet bread and the stuffing turned out so dry I ended up throwing it out. The Udi's bread just never absorbed enough moisture to make it edible...." See more"