Gluten-Free Stuffing

Ingredients

• gluten-free bread (1 loaf)
• olive oil (3 tablespoons)
• onions (2 medium)
• celery (3 stalks)
• chopped fresh sage (1 teaspoon)
• dried thyme leaves (1 teaspoon)
• salt (0.75 teaspoon)
• ground black pepper (0 )
• gluten-free chicken broth (2 cups)
• large eggs (2 )

Instructions

1. Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
2. Cut bread into 3/4-inch cubes and spread into a single layer on the prepared baking sheet.
3. Bake in the preheated oven until crisp, 12 to 17 minutes.
4. Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and celery; cook and stir until soft, 8 to 10 minutes. Stir in sage, thyme, salt, and pepper.
5. Add toasted bread cubes, chicken broth, and beaten eggs to the skillet. Stir until well combined, then transfer mixture to a greased 3-quart baking dish.
6. Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until the top is crisp and lightly browned, about 10 more minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 245
• fat: 12 g
• sats: 2 g
• carbs: 31 g
• fibre: 3 g
• protein: 5 g
• salt: 0.49 g