Gluten Free Thanksgiving Stuffing

This is the best Gluten Free Thanksgiving Stuffing made with sandwich bread,
onion, celery, fresh herbs and plenty of garlic.

Servings: 6 Servings

Author: Brianne @ Cupcakes & Kale Chips

Prep:
15 minutes

Cook:
1 hour, 35 minutes

Total:
1 hour, 50 minutes

Side

American

Instructions

1 Dry the bread: Place cubed bread on a baking sheet and bake for 20 minutes at
375°F. Remember to stir occasionally. Allow to cool, and transfer to a large
mixing bowl.
2 Preheat the oven to 400°F. Coat a 8×12-inch baking pan with oil or cooking
spray.
3 In a large frying pan, heat the butter over medium heat. Add the onion and
celery and a pinch of salt and pepper, sauté until soft for 5-10 minutes.
4 Add sage, rosemary, thyme, and garlic and cook for an additional minute, until
the garlic is fragrant. Add the mixure to the bowl with bread.
5 Add the 2 cups of the broth and eggs to a small bowl, and whisk to combine.
6 Pour mixture over the bread, mix well until the liquid gets absorbed. If it
still looks too dry, add a little more broth.
7 Transfer the mixture into the prepared baking dish.
8 Cover with foil and bake for 30 minutes. Remove the foil and bake for another
10-15 minutes, or until the bread starts to get crispy.