For those counting carbs this holiday season, or for those with gluten allergies, this savory stuffing recipe from French Meadows Bakery is the perfect solution!
HERB AND MUSHROOM GLUTEN-FREE STUFFING
2 ½ cups gluten-free chicken broth
2 tablespoons olive oil
1 medium white onion, chopped
5 stalks celery, chopped
1 package (8 oz) sliced baby bella mushrooms
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 loaf French Meadow Bakery Gluten-Free Multigrain Bread, toasted and cut into 1 inch pieces
Pre-heat oven to 350 degrees.
Heat olive oil in a large skillet. When hot, add onions, celery, salt and pepper. Sauté for about 4 minutes, until translucent. Add mushrooms and cook until tender. Stir in fresh herbs and set aside.
In a large bowl mix bread pieces, mushroom mix and 1 ½ cups hot broth. Stir to combine and pour into 9 x 13″ greased pan. Pour 1 cup hot broth over the top and cover with foil.
Bake for about 25 minutes, remove foil and bake for about 10 more minutes.
*Recipe and image courtesy of French Meadows Bakery, internationally recognized as a leading provider of naturally delicious and nutritious bakery products and desserts that suit a variety of dietary needs, such as certified organic, gluten-free, vegan, yeast-free and kosher.*