We’re thankful for a lot this year – but we’re extra thankful for this delicious stuffing recipe. Gluten free and savory, the abundance of fresh herbs will breathe life into your Thanksgiving dinner.
- 1/2 cup unsalted butter (1 stick)
- 1 pound good quality bread (we used gluten free bread)
- 1 1/2 cups chopped yellow onion
- 1/2 cup celery
- 1/2 cup flat leaf parsley
- 1 tbsp fresh sage, chopped
- 1/2 tbsp fresh thyme, chopped
- 1/2 tsp freshly ground pepper
- 2 cups organic chicken broth
- 1 large egg
- 1/2 cup walnuts
- 1/2 cup black raisins
Preheat the oven to 250. You’ll need an oven safe baking dish – roughly 13x9x2. Grease the sides of this dish with butter and add your bread to the pan. Bake for about 45 minutes – an hour. You want the bread to be dried out. Set aside in a large bowl. Set the oven to 350 F.
Melt the butter in a large skillet and add the onions and celery. We want them to brown, so you keep an eye on them! Add them to the bowl and stir in the herbs, salt and pepper. Slowly add in 1 cup of the chickne broth. Let it cool.
Now that the oven is at 350 F, whisk the remainder of the broth and egg in a small bowl. Add the bread to the mixture and fold through. Once the mixture covers the bread, transfer it to the prepared dish, cover with foil and bake. You’ll want the stuffing to be at around 160 F internally, so we recommend leaving it in for 40 minutes. Once its done remove the foil and bake until the top is crisp- about 30-35 minutes.