Gluten Free Stuffing

This herby stuffing is the perfect gluten free addition to your table for the holidays.

Growing up, my favorite addition to the table during the holidays was stuffing. I was the person who would reheat it and eat it for breakfast the next day.I came up with this recipe one Thanksgiving years ago when my mom needed a paleo recipe to serve with her turkey.

I made this for my husband for the first time this year (I was six months pregnant last year and he decided to buy a bagged stuffing to make it easier). He loved it! Success! It is so easy to make and smells like the holidays.

Ingredients:

• Gluten Free Bread

• Onion

• Celery

• Sage

• Thyme

• Rosemary

• Eggs

• Chicken Broth

• Butter

• Salt and Pepper

The Process:

Tear apart and dry out the bread. If you remember, you can lay out the bread the day before to dry. However, if you are like me, and you forget, slightly toast the bread in the oven at 200 degrees. They should be the texture of croutons. Once finished, kick the heat up to 350.

In a large oven safe skillet, melt the butter and add the celery and onions. Sauté the vegetables until tender. This should take about 5 minutes.

While the onions are sautéing, mix the eggs in with the chicken broth. Whisk well, making sure that the eggs are completely mixed into the broth, otherwise, you will end up with egg patches in your cooked stuffing.

Add the sage, thyme, and rosemary to the vegetables and cook for about one minute. Season with salt and pepper to taste.

Add the bread to the skillet and mix well. You want to make sure that the vegetables are thoroughly mixed with the bread.

Pour the broth mixture over the bread mixture. I like to check that all the pieces of bread are soaked well. I really don't like dried out stuffing.

Bake in the oven for about 30 minutes or until the stuffing has set up.

Enjoy with ham, turkey, eggs or as a nice snack.

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Gluten Free Stuffing:

• 1 Loaf of gluten free bread

• 4 Tbsp butter

• 1/2 an onion

• 3 stalks of celery

• 2 eggs

• 2 cups of chicken broth

• 2 tsp sage

• 1 tsp rosemary

• 1 tsp thyme

1. Preheat the oven to 200 degrees. Tear the gluten free bread into bite sized chunks and spread out on a baking sheet. Dry the bread in the oven for 20-30 minutes. The time will vary based on the bread. It should have the consistency of croutons. Once the bread is done remove from oven and, increase temperature to 350 degrees.

2. In a large oven safe skillet, melt the butter and add the celery and onions. Sauté the vegetables until tender. This should take about 5 minutes.

3. Once the vegetables are tender, add the rosemary, sage, and thyme. Cook for about a minute to release the flavor of the herbs. Season with salt and pepper to taste.

4. Mix the bread and the vegetable mixture together until well combined.

5. Add the two eggs to the chicken broth and beat until smooth.

6. Pour the broth mixture over the bread mixture, ensuring that the bread has plenty of fluid to prevent dry stuffing.

7. Bake for about 30 minutes or until the stuffing is set. Serve warm with turkey or ham.

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Make sure share this recipe with your friends! I look forward to seeing you all again soon!

Rebecca