Name: Gluten-Free Stuffing
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 loaves gluten free bread (each about 12 oz.) -; 8 tbsp. butter, divided, plus more for buttering baking dish -; 2 onions, chopped -; 4 stalks celery, thinly sliced -; 2 cloves garlic, minced -; 1/2 tbsp. freshly chopped sage -; 1/2 tbsp. fresh thyme leaves -; 1/2 tbsp. freshly chopped rosemary -; Kosher salt -; Freshly ground black pepper -; 1/4 c. freshly chopped parsley, plus more for garnish -; 2 c. gluten free low-sodium chicken or vegetable broth -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Stuffing

1. 2 loaves gluten free bread (each about 12 oz.) -

2. 8 tbsp. butter, divided, plus more for buttering baking dish -

3. 2 onions, chopped -

4. 4 stalks celery, thinly sliced -

5. 2 cloves garlic, minced -

6. 1/2 tbsp. freshly chopped sage -

7. 1/2 tbsp. fresh thyme leaves -

8. 1/2 tbsp. freshly chopped rosemary -

9. Kosher salt -

10. Freshly ground black pepper -

11. 1/4 c. freshly chopped parsley, plus more for garnish -

12. 2 c. gluten free low-sodium chicken or vegetable broth -

How to cook deliciously - Gluten-Free Stuffing

1. Stage

Tear or slice bread into cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)

2. Stage

Preheat oven to 350º and butter a 9"-1x-3" baking dish. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.

3. Stage

Stir in remaining 5 tablespoons butter and parsley.

4. Stage

Place bread in a large bowl and add skillet mixture and chicken broth.

5. Stage

Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 minutes more.

6. Stage

Garnish with parsley and serve.