2 cups diced Celery
2 cups diced Onion
1 cup broth (Chicken, or Vegetable) or white wine
2 eggs, beaten
4 Tablespoons butter
4 Tablespoons butter
1 teaspoon Thyme
1 teaspoon Sage
3/4 teaspoon Salt
1/2 teaspoon black Pepper
1/2 cup fresh Parsley
1/4 teaspoon Nutmeg
1/8 teaspoon ground Cloves
1 loaf gluten-free bread
Slice gluten-free bread into small squares then toast on a cookie sheet at 250 degrees for 5-10 minutes. Watch these very closely because if the bread cubes burn your stuffing will taste burned as well. Melt butter and saute onion and celery until soft and transparent then remove from heat. Add seasonings, mix well, then add bread cubes. Stir in eggs and broth (or wine) and mix well. Place in large baking dish and bake at 350 degrees for about 30 minutes.
1 teaspoon Sage
3/4 teaspoon Salt
1/2 teaspoon black Pepper
1/2 cup fresh Parsley
1/4 teaspoon Nutmeg
1/8 teaspoon ground Cloves
1 loaf gluten-free bread
Slice gluten-free bread into small squares then toast on a cookie sheet at 250 degrees for 5-10 minutes. Watch these very closely because if the bread cubes burn your stuffing will taste burned as well. Melt butter and saute onion and celery until soft and transparent then remove from heat. Add seasonings, mix well, then add bread cubes. Stir in eggs and broth (or wine) and mix well. Place in large baking dish and bake at 350 degrees for about 30 minutes.
No comments:
Post a Comment