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.
- 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
Preheat the oven to 350°F and spray a 2.5-quart casserole dish with avocado or olive oil cooking spray.
Cut the gluten-free bread into medium-sized cubes.
Add olive oil, celery, and minced garlic to a medium skillet and saute over medium/high heat until soft, about 6-8 minutes.
Add spices to a small bowl and stir to combine.
Add bread pieces to a large bowl.
Pour seasoning blend and whisked eggs over the bread and stir.
Add sauteed celery and garlic to the bread mixture and stir.
Pour Kettle & Fire Chicken Cooking Broth over the bread and gently mix until the bread is evenly moistened.
Pour the stuffing mixture into the greased casserole dish.
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.
Keep any leftovers in an air-tight container and refrigerate. The stuffing can be easily reheated in the oven or microwave. Enjoy!