Gluten Free Thanksgiving Stuffing
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By Chad T. Lower
Gluten Free Thanksgiving Stuffing
11 steps
Prep:10minCook:25min
Updated at: Wed, 27 Nov 2024 18:23:25 GMT
Nutrition balance score
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Ingredients
4 servings
1 packagegluten free rosemary thyme focaccia
cut into 1 inch cubes

1 loafgluten free white bread
cut into 1 inch cubes

1yellow onion
medium, diced

¼ cupghee

4stalks celery
diced

1leek
diced

1apple
small, peeled and diced

4 cupschicken broth

1 sprigfresh thyme

1 sprigfresh rosemary

1 sprigfresh oregano

1 ½ tspground sage
dry

1 ½ tspsea salt

1 tsppepper
Instructions
Step 1
Cut your bread and place on a baking sheet. Cover with a dish towel and let sit for 24-48 hours

gluten free rosemary thyme focaccia1 package

Step 2
Take a pan and heat up the ghee. Add in your diced onion and celery and cook until fragrant and translucent, about 5 minutes.




Step 3
Next, add in the diced leek and apple. Stir to combine.


Step 4
Pour in the chicken broth.

Step 5
Pick off the leaves from the fresh thyme, oregano, and rosemary. Roughly chop and add to the chicken broth.



Step 6
Add in the dried sage, salt, and pepper, and stir to combine.



Step 7
Let simmer for 5 minutes.
Step 8
Place bread into a bowl and ladle broth over bread, tossing as you go to combine. The more broth you add, the wetter the dressing will be.

Step 9
Pour bread into a casserole dish and bake for 25 minutes at 350 degrees.


Step 10
Turn oven to broil for the last 5 minutes to get the top of the pieces nice and crispy.
Step 11
Garnish with fresh parsley and enjoy!
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