Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3
This simple and traditional stuffing made with cubes of toasted gluten-free bread has all the classic savory flavors of onion, celery, sage, and thyme. The outcome is flavorful, perfectly moist on the inside, and crisp on the outside.
8 Servings
1 loaf of gluten-free sandwich bread (16-18 oz.), cut into bite-sized cubes
4 stalks of organic celery, diced
1 medium organic yellow onion, diced
8 organic mini portobello mushrooms, roughly chopped
4 cloves of garlic, minced
1 tsp sea salt
1/2 tsp ground black pepper
2 tsp ground sage
2 tsp dried thyme
1/4 tsp dried rosemary
2 Tbsp grassfed ghee or olive oil
2 cups bone broth or vegetable stock
Preheat oven to 400°F.
Cut bread into 1-inch cubes and roast dry on a baking sheet in hot oven for 10-12 minutes, or until golden.
In a large skillet, combine diced celery, onion, mushrooms, garlic, sea salt, pepper, herbs, and ghee/oil and saute over medium-high heat until veggies are tender, about 10 minutes.
Add toasted bread to skillet, stir well, then add the broth or stock; mix well again.
Pour stuffing into a large, greased glass baking dish and spread out evenly.
Bake uncovered at 400°F for 40 minutes. If you prefer a crispier stuffing, cook an additional 10 minutes.
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
