1/4 Cup (1/2 stick) butter ( or an alternative butter MELT, Earth Balance)
2 Cup chopped brown or sweet onions
1 Cup diced celery
1 Cup diced mushrooms (shiitake or brown)
8 Cup gluten free bread cubes (1 loaf =8cups.)* GF Udi’s Whole grain and Rye Style bread, recipe follows
1/4 Cup chopped parsley
1/2 tsp. Salt
Dash of garlic powder OR 2 freshly minced cloves of garlic
1 tsp. Italian seasonings blend, or 1/2 tsp. dried marjoram or sage
1/4 tsp. ground pepper
1/4 Cup chicken stock, or vegetable stock, or water ( if you like it more wet, add a little more liquid)
1 large egg
1 apple, diced/peeled (Peeling is optional) Pink Lady, Honey Crisp, or Fuji
To bake: Place extra stuffing in a butter casserole or Dutch oven pot. Cover and bake at 350 degrees for 25-30 minutes until nicely browned heated through.
1 loaf of Udi’s whole grain bread
Cut in ¼” cubes
Start with 3 pieces of bread.
Cut three 1/4 ” slices in one direction and four 1/4 ” slices the next direction.
Place freshly sliced bread cubes onto baking sheet.
Method To drying the bread cubes:
Preheat oven to 350 degree.
Place cubes on baking sheet
Turn oven temperature down to 250 degrees.
Bake at 250 degrees for 30 minutes.
Remove from oven and let cool completely.
Store bread cubes in an airtight glass or zip lock container until ready to use. May be made 3 days ahead.
What to do with your leftover stuffing, IF YOU HAVE ANY? Make stuffing strata! Use your stuffing as the bread slices, mix in spinach, broccoli, leftover turkey, sausages, whatever you have. Then add eggs and shredded cheeses. Season with salt, pepper, Mexican spices, green chilies, or Italian spices, peas and sun-dried tomatoes. So many ways to repurpose your stuffing. Great for your continued holiday family weekend brunch or breakfast for dinner. Full recipe coming soon!
Watch recipe video below!
We also love these Gluten-Free Thanksgiving Leftover Patties!
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