Serves: 12
Total Calories: 129


1/2 cup finely chopped celery
1/4 cup chopped red onion
2 tablespoons shredded carrots
1/4 cup margarine or butter
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 to 4 dashes salt
4 to 6 cups dried bread cubes *
1/2 to 3/4 cup chicken broth


Preheat oven to 375°F.

Melt butter in medium skillet over medium high heat. Add celery, onion, and carrot and sauté until soft, but not browned.

Remove from heat and add poultry seasoning, salt, and pepper. Place bread cubes in a bowl. Add onion mixture. Pour on enough broth to moisten the bread.

Bake in a covered casserole dish for 20-30 minutes. (This recipe may also be used to stuff an 8-10 lb. turkey, but the stuffing tends to become soggy when cooked inside a bird. We recommend cooking it separately.)

*Gluten free bread cubes for stuffing: Make a batch of our White Sandwich Bread. Instead of cooking it in loaves, spread the batter in a well greased 13 x 18 x 2-inch cookie sheet. Let raise for 20 minutes, then bake at 375°F for 20 minutes. Let it cool for a few minutes, then use a pizza cutter to cut it into 1/2-inch cubes. Loosen the cubes with a spatula and pile them loosely on the cookie sheet. Decrease the oven temperature to 275°F. Return cubes to the oven and bake for an additional 15 to 20 minutes, stirring the cubes occasionally. Remove from oven and cool until dry.

Nutritional Facts:

Serves: 12
Total Calories: 129
Calories from Fat: 23

This Stuffing recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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