- 8
Ingredients
- 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 2 yellow onions, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 1/2 teaspoon fine sea salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 1/2 cup dry white wine
- 1 cup gluten-free chicken broth
- 1/4 cup chopped fresh parsley
- Canola spray oil
Preparation
Step 1
Method:
Preheat the oven to 300°F.
Spread bread on a large rimmed baking sheet. Bake, stirring occassionally, until dried and golden brown, about 20 minutes. Let cool. Increase the oven temperature to 325°F. (If using premade stuffing cubes, skip this step.)
Meanwhile, in a medium skillet, melt butter over medium heat. Add shallots, onions, celery and carrots and cook, stirring frequently, until soft and golden brown. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue to cook over medium heat until liquid is reduced by half.
Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.