Recipe Vortex

1 (14-ounce) loaf gluten-free sandwich bread, cut into medium-sized cubes

2 large eggs, whisked

1 tbsp olive oil

1 cup diced celery

1/2 tsp minced garlic

2 cups gluten-free chicken broth I make my own by using Orrington Farms Chicken Flavored Broth Base. I buy it at Walmart.

1 tsp salt

1 tbsp onion powder

1 tbsp thyme

1 tbsp sage

1 tsp rosemary

Preheat oven to 350°F and spray a 2.5-quart casserole dish with gluten-free cooking spray.

Cut the gluten-free sandwich bread into medium-sized cubes.

Add olive oil, celery, and minced garlic to a medium skillet and saute over medium/high heat until soft, about 6-8 minutes.

Add spices to a small bowl and stir to combine.

Add bread pieces to a large bowl.

Pour seasoning blend and whisked eggs over the bread and stir.

Add sauteed celery and garlic to the bread mixture and stir.

Pour the gluten-free chicken broth over the bread and gently mix until the bread is evenly moistened.

Pour the stuffing mixture into the greased casserole dish.

Bake on the middle rack for 40-50 minutes until the top of the stuffing is golden brown and lightly crisp. Please watch your ovens because all ovens are different.

Keep any leftovers in an air-tight container and refrigerate. The stuffing can be easily reheated in the oven or microwave. Enjoy!