Gluten-Free Stuffing

1 (24 oz.) loaf Canyon Bakehouse Heritage Style Honey White (or 9 cups of bread cubes)

¾ cup butter (or dairy-free butter)

1 medium yellow onion, chopped

4 sticks celery, thinly sliced

1 ½ teaspoons dried thyme leaves

½ teaspoon ground sage

½ teaspoon rosemary

1 teaspoon salt

½ teaspoon pepper

2 cups chicken or veggie broth (3 cups for a wetter stuffing)

Directions

Let bread slices air dry for 1 to 2 hours, then cut into 1-inch pieces.
In a Dutch oven over medium heat, melt butter. Add onion and celery and cook until the onion is soft and translucent.
Stir in thyme, sage, rosemary, salt, and pepper.
Add bread cubes and mix until evenly coated.
Drizzle broth over the bread mixture and toss until well mixed.
Stuff turkey, or bake in a greased 2.5 qrt casserole dish at 350°F (180°C) for 35 to 45 minutes.

If you don’t have a dutch oven, you can make this gluten-free stuffing recipe in a large boiling pot, or pan.
You can use fresh or stale gluten-free bread in any of these recipes, including this gluten-free stuffing.
You can use chicken or vegetable broth to make this gluten-free stuffing.
You can use turkey drippings instead of broth.
Add a pound of cooked sausage to this stuffing for extra flavor.

Prep Time: 10 minutes

Cook Time: 35 minutes

Number of Servings: 8 cups