Gluten Free Thanksgiving Stuffing

I needed to recreate a family favorite to work with my allergies. This is a perfect basic stuffing recipe. Delicious as is, or ripe for your favorite add-ins! No need to exclude anyone THIS holiday season!

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.

Step: 2

Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.

Step: 3

Bake in the preheated oven until crisp, 12 to 17 minutes.

Step: 4

Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables. Mix toasted bread crumbs, chicken broth, and eggs into vegetables. Spoon dressing into the prepared baking dish and cover dish.

Step: 5

Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

Per Serving: 245 calories; protein 4.7g; carbohydrates 30.8g; fat 12.4g; cholesterol 47.8mg; sodium 490mg.

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

This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .