Gluten-Free Stuffing for One
This gluten-free stuffing is the perfect side dish for your Thanksgiving meal!
Yield
2 servingsPrep
15 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bread
cubes, made from gluten-free bread |
*
|
| ¼ | cup |
water
|
|
| 1 ¼ | cups |
stock
gluten-free, up to 1 1/2 cups |
|
| ½ | cup |
celery
|
|
| ½ | cup |
onions
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
sage
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bread
cubes, made from gluten-free bread |
*
|
| 59 | ml |
water
|
|
| 296 | ml |
stock
gluten-free, up to 1 1/2 cups |
|
| 118 | ml |
celery
|
|
| 118 | ml |
onions
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
sage
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 1 | dash |
black pepper
|
*
|
Directions
Toast slices of gluten-free bread.
Cut bread slices into ½-inch cubes.
Arrange cubes in single layer on baking sheet.
In a 300 degree oven, bake bread cubes for 10 minutes.
Allow bread cubes to cool completely.
Melt butter in saucepan.
Sauté onion and celery in melted butter until soft.
Add salt, sage, thyme, and pepper.
Remove from heat.
Toss in bread crumbs to coat.
Pour mixture into a casserole dish.
Pour broth over mixture.
Bake at 325 degrees for 30 to 45 minutes, until desired texture is reached.
