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Ingredientes
- 8 cups cubed Gluten-Free Walnut Rosemary Bread OR your favorite GF bread (1/2 inch cubes. crust removed)
- ½ cup butter (1 stick)
- 2 cups chopped onion- Walla Walla or other sweet variety if possible
- 2 cups chopped celery with leaves
- ½ cups chopped fresh chives
- 3 tablespoons minced fresh sage
- 1 tablespoon minced fresh thyme
- 2 lightly beaten large eggs
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 1 cup gluten-free chicken broth
Direcciones
- Directions: Preheat oven to 350 degrees. Spread bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry, but not browned. Allow bread cubes to cool. Place cooled cubes in a large mixing bowl. Melt butter in a large saucepan over medium high heat. Add onions and celery and sauté for about 10 minutes or until onions are translucent, but not browned. Add herbs to vegetables and sauté an additional 2 minutes. Add vegetable herb mixture to bread cubes and stir to mix. Pour lightly beaten eggs into mixture and stir to blend. Add salt and pepper and stir to mix. Add gluten free chicken broth and stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at a time, being careful not to overdampen or stuffing will be soggy. Transfer stuffing to a buttered 13x9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 454g | |
| Calories 1019 | |
| Calories from Fat 907 | 89% |
| Total Fat 103.04g | 129% |
| Saturated Fat 61.88g | 248% |
| Trans Fat 0.0g | |
| Cholesterol 661mg | 220% |
| Sodium 3264mg | 136% |
| Potassium 839mg | 24% |
| Total Carbs 13.6g | 4% |
| Dietary Fiber 7.5g | 25% |
| Sugars 5.23g | 3% |
| Protein 16.31g | 26% |
