Browse Our Recipe Categories
6 cups gluten-free bread, evenly toasted and cubed
2 shallots, minced
2 onions, diced
2 celery ribs, diced
2 carrots, diced
6 tablespoons (¾ stick) salted butter (or Earth Balance)
2 teaspoons dried sage
2 teaspoons dried thyme
2 teaspoons sea salt, or to taste
1 teaspoon ground black pepper, or to taste
½ cup white wine
1 cup gluten free broth (chicken OR veggie)
4 tablespoons parsley
Sauté shallots, onions, celery, and carrots in butter until they are soft and onions begin to caramelize.
Add sage, thyme, salt, and pepper and cook over medium heat for 2 minutes. Add wine and continue cooking over medium heat until liquid is reduced to half.
In a large bowl, mix sautéed vegetables with bread cubes, chicken broth and parsley. Transfer to a baking dish and bake for 20 minutes at 325°F.
This is a great stuffing that can be made gluten free and/or vegan.
You can add finely diced sausage or alternative to the sautéed vegetables.
Serves 8 – 10