Holiday Stuffing
First of all, we’d like to motion for stuffing to be a year-round food. Why banish Thanksgiving’s best side to one corner of the year? Shameful. This gluten-free recipe is too good not to savor during spring, summer, winter, and fall. It’s easy to toss together without actually having to tackle it inside a turkey. And adding Kettle & Fire’s Chicken Cooking Broth bags a boost of gut-friendly amino acids, helping to digest Grandma’s holiday mac n cheese and Aunt Barb’s green bean casserole. And that weird pie Uncle Bob brought that everyone ate to not hurt his feelings. Sorry Bob.
Holiday Stuffing
Ingredients
- 1 loaf gluten-free bread cut into medium-sized cubes
- 2 large eggs whisked
- 1 tbsp olive oil
- 1 cup celery diced
- 1/2 tsp minced garlic
- 2 cups Kettle & Fire Chicken Cooking Broth
- 1 tsp salt
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp sage
- 1 tsp rosemary
Instructions
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Preheat the oven to 350°F and spray a 2.5-quart casserole dish with avocado or olive oil cooking spray.
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Cut the gluten-free bread into medium-sized cubes.
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Add olive oil, celery, and minced garlic to a medium skillet and saute over medium/high heat until soft, about 6-8 minutes.
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Add spices to a small bowl and stir to combine.
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Add bread pieces to a large bowl.
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Pour seasoning blend and whisked eggs over the bread and stir.
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Add sauteed celery and garlic to the bread mixture and stir.
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Pour Kettle & Fire Chicken Cooking Broth over the bread and gently mix until the bread is evenly moistened.
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Pour the stuffing mixture into the greased casserole dish.
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Bake on the middle rack for 40-50 minutes until the top of the stuffing is golden brown and lightly crisp. Please watch your ovens because all ovens are different.
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Keep any leftovers in an air-tight container and refrigerate. The stuffing can be easily reheated in the oven or microwave. Enjoy!
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