Gluten-Free Bread Stuffing
4

Serves 8 to 10

Add finely diced sausage or bacon bits to the sautéed vegetables, if you like, or toss in diced chestnuts, apples or raisins.

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    Ingredients: 
    • 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
    • 2 shallots, minced
    • 2 onion, diced
    • 2 celery ribs, diced
    • 2 carrots, diced
    • 6 tablespoons (3/4 stick) salted butter
    • 2 teaspoons dried sage
    • 2 teaspoons dried thyme
    • 2 teaspoons sea salt, or to taste
    • 1 teaspoon ground black pepper, or to taste
    • 1/2 cup white wine
    • 1 cup gluten-free chicken broth
    • 4 tablespoons parsley
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    Method: 

    Toast bread cubes carefully in a preheated 300°F oven for 20 minutes or until dried, stirring occasionally to promote even browning. If using Gluten Free Bakehouse stuffing cubes, skip this toasting step.

    Sauté shallots, onions, celery and carrots in butter until they are soft and onions begin to caramelize. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue cooking over medium heat until liquid is reduced by half.

    In a large bowl, mix sautéed vegetables with bread cubes, chicken broth and parsley. Transfer to a baking dish and bake for 20 minutes at 325°F.

    Nutritional Info: 
    Per Serving:180 calories (80 from fat), 9g total fat, 4g saturated fat, 20mg cholesterol, 790mg sodium, 21g carbohydrate (2g dietary fiber, 4g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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