A tasty gluten-free stuffing made with herbs and vegetables that is perfect for Thanksgiving.
Ingredients: 8 cups gluten-free bread cubes. 1 cup diced onion. 1 cup diced celery. 1 cup diced carrots. 1 cup chopped mushrooms. 1/2 cup chopped fresh parsley. 1/4 cup olive oil. 2 cups vegetable broth. 1 teaspoon dried sage. 1 teaspoon dried thyme. 1/2 teaspoon salt. 1/4 teaspoon black pepper.
Instructions: Warm the oven up to 175F 350C. Add the onion, celery, carrots, and mushrooms to a large skillet. Add olive oil and cook until the vegetables are soft. Sauted vegetables, bread cubes, parsley, sage, thyme, salt, and pepper should all be mixed together in a large bowl. Combine well. Pour vegetable broth over the bread mixture slowly while stirring to spread the liquid out evenly. Put the stuffing mixture in a baking dish that has been greased. Put foil over the dish and bake for 30 minutes. Take off the foil and bake for another 15 to 20 minutes, or until the top is crispy and golden brown. Enjoy while hot!
Prep Time: 20 minutes
Cook Time: 50 minutes
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