Side Dishes:

Gluten-Free Bread Stuffing

Comment on this recipe

"Gluten-free bread can be made homemade or found in health food stores."

Ingredients

3/4 cup margarine or butter
1-1/2 cups chopped celery (with leaves)
3/4 cup finely chopped onion
9 cups toasted gluten-free bread cubes
1 teaspoon salt
1 teaspoon ground sage
1 teaspoon dried thyme leaves
1 teaspoon pepper
Approximately 1 cup Swanson's vegetable broth (more or less depending how moist you want it)

Instructions

Heat margarine in Dutch oven over medium-high heat. Cook celery and onion in margarine about 2 minutes. Remove from heat.

Stir in remaining ingredients. Depending on how moist you want the stuffing, use more or less of the vegetable broth.

Transfer to a 2-quart casserole. Bake at 375 degrees for about 35 minutes.

-- Variations:

For apple-raisin: Increase salt to 1-1/2 teaspoons and add 3 cups finely chopped apples and 3/4 cup raisins.

For mushroom: Stir in 2 cups fresh sliced mushrooms with celery and onion.

Becky Wentworth
Davenport