Gluten-Free Bomb-Diggity Stuffing

This stuffing is so tasty, and I can’t wait to make it for everyone at Thanksgiving. I did this as a test experiment to see if I could make stuffing that would not make my love miss the bagged wheat-based stuffing. I also wanted it to be so good even our wheat-eating friends wouldn’t be able to tell. I think it succeeded! Bake outside the bird or use to stuff a turkey.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

Cut bread slices into cubes and spread onto a baking sheet.

Step: 3

Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.

Step: 4

Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.

Step: 5

Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.

Per Serving: 449 calories; protein 6.3g; carbohydrates 50.4g; fat 25.9g; sodium 255.4mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But sometimes you can made a dish do more often .