Savory Gluten-Free Stuffing
Supplies
- Large casserole pan
Ingredients
- Unrefined (no propellant) coconut oil or olive oil cooking spray for greasing the casserole dish
- ¾ cup organic minced onion
- 1½ cups organic celery, chopped (stalks and leaves)
- 1 cup grass-fed organic sea-salted butter OR 1 cup raw organic coconut oil AND ½ teaspoon pink Himalayan salt or sea salt, ground, OR a combination of both
- 2 organic apples chopped – one Granny Smith and one gala
- 9 cups soft gluten-free bread cubes cut from homemade or store-bought bread
- 2 teaspoons pink Himalayan salt OR sea salt, ground
- ½ teaspoon organic white pepper, ground
- 1½ teaspoons organic herbes de Provence OR crushed sage leaves*
- 1 teaspoon dried thyme leaves omit if you use herbes de Provence
- Organic vegetable broth for consistency
- 1 cup shredded carrots (optional)
- ½ cup unsweetened raisins OR dried cherries OR cranberries (optional)
Instructions
- Preheat the oven to 350°F. Spray a large casserole pan with olive oil or coconut oil cooking spray. In a large saucepan over medium-high heat, melt the butter and sautè the onion and celery until soft.
- Mix the apples, bread cubes, sea salt, pepper, herbes de Provence, thyme (if using), and vegetable broth in a large bowl. Fold in the onion and celery mixture. Add enough vegetable broth to give the stuffing a wet consistency.
- Spread the stuffing in the prepared pan and bake for 30 to 45 minutes, stirring every 15 minutes. Enjoy!
Notes
*Do not use sage or sage blends if you are or are entertaining any breastfeeding mothers.
If you have other things in the oven for dinner and want everything done simultaneously, adjust the length of time accordingly based on the temp. The temperature is flexible. So, if dinner is cooking at 325°F, then cook for 45 minutes to 1 hour.