Ingredients
- 3 tablespoons olive oil
- 2 cups onion finely chopped
- 2 cups celery finely chopped
- 1/4 cup garlic minced
- 14 slices gluten-free white sandwich bread cut into large cubes
- 1 2/3 cups chicken broth
- 4 teaspoons fresh parsley minced, plus additional for garnish
- 1 teaspoon poultry seasoning
- 1/2 teaspoon sage powder
- Freshly ground black pepper to taste
- Sea salt to taste
Instructions
- Preheat your oven to 350°F and spray a casserole dish with cooking spray. Set aside.
- Heat olive oil in a large pan over medium/high heat. Add in chopped onion, celery, and garlic, and cook, stirring frequently, until golden brown and soft, about 8 to 10 minutes.
- Place the cut bread cubes into a large mixing bowl, and add in the cooked onion mixture. Toss to mix well and evenly coat the bread in the onion mixture.
- Pour the chicken broth over the cubes and gently mix until they're evenly moistened.
- Add in the fresh parsley, poultry seasoning, sage powder, and some salt and black pepper to taste, and gently toss to mix the spices evenly among the bread cubes. Transfer to the prepared casserole dish.
- Bake until the top of the stuffing is lightly crisp and golden brown, about 50 to 60 minutes. Garnish with additional fresh parsley if desired, and serve!
