Gluten-Free & Dairy-Free Thanksgiving Stuffing
  1. Leave bread slices out overnight, then cut into 1-inch pieces.
  2. In a large skillet/dutch oven over medium heat, melt the butter or heat the oil.
  3. Add shallot and celery and cook until soft.
  4. Stir in thyme, sage, rosemary, salt, and pepper.
  5. Add bread cubes and mix until evenly coated.
  6. Drizzle broth over the mixture and mix well.
  7. Cover with foil and bake in a greased 9”x13” dish at 350°F for 35 to 45 minutes, then remove the foil and bake for 15 minutes more.

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