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When I think of stuffing I think of one thing and one thing only. BREAD. So for the last 9 years or so, my Thanksgiving’s have been stuffing-less! I’ve tried making gluten-free stuffings in the past, but unless you have a good quality bread, your mushy stuffing will be even mushier. This year is different, however, thanks to Schar’s Gluten-Free White Bread, my go-to GF bread for the last year! The bread is dairy-free, the slices are NORMAL size, and the bread is nice and thick… perfect for stuffing! And the verdict? Let’s just say this Thanksgiving will be ALLBread.
What You Will Need:
- Olive Oil
- 2 Cups Onion finely chopped
- 2 Cups Celery finely chopped
- 2T minced Garlic
- 1 Loaf Schar Gluten Free White Sandwich Bread
- 1 2/3 Cup Chicken broth (for vegan use a mushroom or veggie broth!)
- 4 tsps Fresh parsley minced + additional for garnish
- 1 tsp Poultry seasoning
- 1/2 tsp Sage powder
- Optional: Italian Sausage
What You Will Do:
Heat a skillet on the stove with olive oil, and sauté your celery, onion, and minced garlic for 8-10 minutes, or until a nice golden brown.
While your skillet items are cooking, slice your loaf of Schar Gluten-Free Bread into cubes. PRO TIP: TOAST THE CUBES!
When your skillet items are done cooking, pour them over your toasted bread cubes and mix.
Add parsley, poultry seasoning, sage powder, and pepper, and combine.
Add your chicken broth and fully mix, again.
Spray a casserole dish and pour stuffing into the dish.
Cook at 350 for 50 minutes, or until the top is a nice golden crisp (I’d say minimum 50 minutes, max 60 minutes).
Take stuffing out of the oven, and let it cool.
And just like that, you have gluten-free stuffing!
I decided to leave Italian sausage out of my recipe, to cater to the vegans and vegetarians in the crowd and also because there is always already so much meat on our Thanksgiving table. However… I will say… Italian sausage or bacon bits adds an amazing touch of flavor!
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