Thanksgiving Dinner Menu: Stuffing

Total Time: 60 minutes
Serves: 8
 
Ingredients

• 1 ½ Tbsp coconut oil
• 10 stalks celery, chopped
• 1 medium onion, finely chopped
• 2 large carrots, finely chopped
• Dash of salt
• ½ tsp black pepper
• 1 small loaf dry gluten-free bread (or day old gluten-free cornbread) , cut into 1-inch cubes
• 1 ½ cups chicken broth, no salt added
• ½ cup fresh parsley
• 1 Tbsp chopped fresh thyme
• 1 Tbsp chopped fresh sage
• 1 tsp chopped fresh rosemary

 
Directions

1. Preheat oven to 375F.
2. Place the bread cubes on a baking sheet and spray lightly with oil. Bake for about 20 minutes or until crispy.
3. In a large pot over medium-high heat, melt the coconut oil and add the celery, onion, carrot, salt and pepper and cook for 10-15 minutes or until soft.
4. Remove from heat and add remaining ingredients and stir to combine.
5. Pour ingredients onto 2 rimmed baking sheets lined with foil and sprayed with oil and bake for about 30 minutes.

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