Herb and Mushroom Gluten Free Stuffing
Gluten free foods have never tasted so good. Try this Herb and Mushroom Gluten-Free Stuffing at your next Thanksgiving meal. It's sure to become a new family favorite.
Cooking Time1 hr
Ingredients
- 2 1/2 cups gluten-free chicken broth
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 5 stalks of celery, chopped
- 1 (8 ounce) package of baby bella mushrooms, sliced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 loaf of French Meadow Bakery Gluten-Free Multigrain Bread, toasted and cut into 1 inch pieces
Instructions
- Pre-heat oven to 350 degrees F.
- Heat olive oil in a large skillet.
- When hot, add onions, celery, salt and pepper.
- Saute for about 4 minutes, or until translucent.
- Add mushrooms and cook until tender.
- Stir in fresh herbs and set aside.
- In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth.
- Stir to combine and pour into 9x13” greased pan.
- Pour 1 cup hot broth over the top and cover with foil.
- Bake for about 25 minutes, remove foil and bake for about 10 more minutes.
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