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Grain free stuffing Recipe

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This recipe for Grain free stuffing, by , is from The Quackenbush Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Quackenbush


1 loaf gluten-free bread (12oz-18oz), sliced into small cubes...use the recipe for my Favorite Keto Bread Recipe
1/4 cup butter
1 large onion, chopped (1 1/4 cups)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 teaspoon dried thyme
2 teaspoon ground sage
1 tsp poultry seasoning (or to taste!)
1/4-1/2 teaspoon ground pepper
2 eggs
1 1/2 cups chicken stock (enough to make it very moist)

Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool. (or spread cubed bread on dryer trays and place in dehydrator for 1-2 hours at a low temp, I set mine at about 125 degrees)

In a skillet over medium-low heat, add the butter and melt. Add the onion,celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt and cook for another 1-2 minutes. Remove from heat and set aside.

**To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.

Preheat the oven to 375F. Heat the chicken stock in the microwave or on the stove until just simmering. Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine, add eggs and combine. Pour into a greased 913 baking dish and cover. Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!

Personal Notes:
Personal Notes:
I combined a couple of recipes for this...I started with the Thanksgiving Dressing recipe on Wheatfree Market and easy gluten free stuffing on




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