savory sage stuffing
This Thanksgiving Holiday was looking bleak to me because I had to be gluten free, and fodmap friendly. I searched and searched for recipes that I could eat and my family would still enjoy. This recipe was based on a recipe found at http://fodmapliving.com.
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prep time
10 Min
cook time
1 Hr
method
Bake
yield
8 to 10
Ingredients
- 1 package udi's gluten free white bread
- 1 1/2 cans water
- 1 tablespoon sage, dried
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fennel seed
- 1/2 cup olive oil
- 1 bunch green onions, tops only
- 3 stalks celery
- 2 large eggs, lightly beaten
- 1 cup chicken broth
How To Make savory sage stuffing
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Step 1A) cube bread B) toast bread cubes in 250 oven for 30 minutes C) cool
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Step 2Moisten bread crumbs in water. Squeeze all excess water out and put into large mixing bowl.
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Step 3heat olive oil in heavy skillet over medium heat. Add in green onion tops, and celery. Stir occasionally for about three minutes.
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Step 4mix together poultry seasoning, salt, pepper, and fennel seeds. Add to bread mixture and mix well.
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Step 5Add celery and onion mixture to bread mixture and mix together.
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Step 6Add in eggs and chicken stock.
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Step 7Put mixture into baking pan.
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Step 8Cover and bake at 350 for 30 minutes.
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Step 9Uncover, and bake for another 20-30 minutes. You can add 1/2 stick of butter here if you would like to get the top nice and browned. Make sure this dish reaches 165 for food safety.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Side Casseroles
Keyword:
#gluten-free
Keyword:
#low fodmap
Diet:
Gluten-Free
Method:
Bake
Culture:
American
Ingredient:
Bread
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