A delicious gluten free version of your favorite Thanksgiving side dish
Author Stefani @ Crafty Christian
1loaf of gluten free breadcubed
Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl.
Set a large saute pan on medium-high heat and warm the oil and butter.
When the butter is melted, add the celery, garlic and onion.
Cook, stirring, until soft and translucent, about 7 minutes.
Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute.
Add the chicken stock and stir until it simmers.
Add the celery mixture to the bread cubes and toss to combine.
Transfer to a greased casserole pan.
Cover the casserole pan with foil.
Bake the stuffing for 20 minutes.
Remove the foil and cook until the stuffing is steaming hot and browned, about 10 minutes.
You may dry the bread beforehand by arranging the cubes in a single layer on a baking pan. Bake the cubes at 300 degrees F. for 10 to 15 minutes or until golden, stirring once or twice. Let cool, and then transfer to bowl to make stuffing.