Gluten-Free Stuffing
Serving Size
1/2 cup
Servings
8
Prep Time
10 min
Cook Time
60 min
Ingredients
6 cups
gluten-free bread cubes (can also use whole-wheat)
2
shallots, minced
Dice 2 of each:
yellow onions, stalks celery, carrots
4 tablespoons
light, unsalted butter
2 teaspoons each:
dried sage & dried thyme
Dash
salt & pepper
1/2 cup
dry white wine
1 cup
low sodium vegetable broth
1/4 cup
parsley, chopped
Directions
- Preheat oven to 300 degrees F.
- Spread bread cups on a large baking sheet and bake about 20 minutes, stirring occasionally. Remove and then increase oven temperature to 325 degrees F.
- In a medium skillet, heat butter and add shallots, onions, celery, and carrots. Cook until soft then add sage, thyme, salt, and pepper. Add wine and cook until 1/2 of liquid is absorbed.
- Grease a 9” x13” baking dish. Add vegetables with bread cubes, broth, and parsley. Mix well. Bake for about 30 minutes or until hot.
Nutrition Information
| Sodium | 210 mg |
| Protein | 1 g |
| Fiber | 2 g |
| Fat | 6 g |
| Carbs | 19 g |
| Calories | 140 |