Bread Stuffing
Author: 
Recipe type: Side Dish
 
Ingredients
  • 1 recipe gluten-free French bread (two loaves), cooled and cubed (about 12 cups)
  • 1½ cups chopped onion (about 1 large)
  • 1 cup chopped celery with leaves (about 3 med. stalks)
  • ½ cup butter or margarine (I used ¼ c. clarified butter + ¼ c. Earth Balance soy free margarine)
  • 2 teaspoons poultry seasoning
  • ¾ teaspoon salt
  • pepper to taste
  • 2 cups chicken broth
Instructions
  1. Preheat oven to 350° F.
  2. Dry out the bread cubes somewhat by placing them in a large rectangular baking dish or jelly roll pan. Put them in the oven for about 15 minutes while preparing the rest of the stuffing ingredients.
  3. Sauté the onion and celery in the butter until soft.
  4. Place the bread cubes in a large bowl and combine with all the ingredients, gently tossing to coat well.
  5. Butter the baking pan or dish that you were using for the bread crumbs. Add the stuffing and bake for 30 minutes.
Notes
I baked the bread the same day and let it cool about an hour before cutting. Even after drying the cubes in the oven a little, the bread is still fairly moist. You could bake the bread a day ahead and dry it out more, but additional chicken broth would be required.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/bread-stuffing/