Nov 17, 2011
1 recipe French bread (two loaves), cooled and cubed (about 12 c.)
1 1/2 c. chopped onion (about 1 large)
1 c. chopped celery with leaves (about 3 med. stalks)
1/2 c butter or margarine (I used 1/4 c. clarified butter + 1/4 c. Earth Balance soy free margarine)
2 tsp. poultry seasoning
3/4 tsp. salt
pepper to taste
2 c. chicken broth
Preheat oven to 350° F.
Dry out the bread cubes somewhat by placing them in a large rectangular baking dish or jelly roll pan. Put them in the oven for about 15 minutes while preparing the rest of the stuffing ingredients.
Sauté the onion and celery in the butter until soft.
Place the bread cubes in a large bowl and combine with all the ingredients, gently tossing to coat well.
Butter the baking pan or dish that you were using for the bread crumbs. Add the stuffing and bake for 30 minutes.
Note: I baked the bread the same day and let it cool about an hour before cutting. Even after drying the cubes in the oven a little, the bread is still fairly moist. You could bake the bread a day ahead and dry it out more, but additional chicken broth would be required.
Recipe from www.glutenfreehomemaker.com