Veggie Hubby loves stuffing at Thanksgiving. He even let me use chicken broth. You could definitely make this with vegetable broth as well. This recipe was very easy and very yummy. It actually got better as left overs. The flavors were even more enhanced when reheated.
I found this recipe on allrecipes.com. You may notice that my onions are large pieces. I don’t really like onions so I left them large in size so I could pick them out 🙂 I also added green pepper. I had the tops from the stuffed green peppers I made so I thought they would be good in the stuffing and they were.
The other change I made is I found gluten free bread cubes at Whole Foods so I used them instead of making them myself.
Here is the recipe copied from here with my changes. I divided the recipe in 1/2.
- 1 package of gluten free bread cubes from whole foods
- 2 teaspoons olive oil
- 1/2 onion, diced
- 1 stalk celery, diced
- 1/2 cup green peppers
- 1/2 teaspoon chopped fresh sage
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- ground black pepper to taste
- 1 cup gluten-free chicken broth
- 1 large eggs
- Preheat oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
- Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
- Bake in the preheated oven until crisp, 12 to 17 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes.
- Stir sage, thyme, salt, and black pepper into the vegetables.
- Mix toasted bread crumbs, chicken broth, and eggs into vegetables.
- Spoon dressing into the prepared baking dish and cover dish.
- Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
For Vegetarian option, substitute vegetable broth for chicken broth.
For Vegan option, also substitute eggs with egg replacer.
Please comment below with any suggestions for improvements.