So, as I promised, I am finally getting around to posting! What I did with my stuffing is basically convert my original stuffing recipe. I hope you enjoy it as much as we do!
- Equivalent of 3/4 loaf Aldi Live G Free bread, cubed small.
- 3 TBSP butter, melted
- 1/2 TBSP GF Bouillon
- 1-1/2 TBSP Olive oil
- Small onion, chopped fine
- 1 C celery, chopped fine
- 3/4 tsp salt
- 1.2 tsp pepper
- 1 to 1-1/2 C Turkey or Chicken broth (we prefer ours dryer)
- 1/2 to 3/4 TBSP Rubbed sage
- 1/2 TBSP Thyme
- 2 eggs, beaten
Preheat oven to 350
Line cookie sheet with parchment paper. Grease 8×8 pan
Toast bread: Melt butter and mix with bouillon. Gently mix over bread. Back until light golden brown (aprox 20 min). Cool.
In medium sauce pan heat olive oil. Add onion, celery, salt, and pepper and heat over medium-low until fork-tender aprox 10 min).
Remove from heat and add stock, sage, and thyme. Cool until no longer hot to touch.
Combine bread, stock, and eggs and transfer to 8×8 baking pan in an even layer.
Reduce heat to 325 and bake about 20 minutes.
Increase heat to 350 and bake until browned (aprox 5-10 min)