- 6 slices gluten-free bread (such as Rudi's® Original)
- 3 tablespoons coconut oil
- 2 yellow onions, chopped
- 2 stalks celery, chopped
- 1/2 leek, chopped
- 1/4 cup finely chopped fresh parsley
- 1 sprig fresh sage, leaves finely chopped
- 1 sprig fresh marjoram, finely chopped
- 1 sprig fresh thyme, finely chopped
- 1 sprig fresh rosemary, leaves finely chopped
- 2 tablespoons coconut oil, melted
- 1 cup vegetable broth, or as needed
- Preheat oven to 400 degrees F (200 degrees C).
- Cut bread slices into cubes and spread onto a baking sheet.
- Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
- Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.
05/01/2018
recipepes.com
Gluten-Free Bomb-Diggity Stuffing, recipe
PT15M
PT1H
5
455 calories
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