Ingredients
Scale
- 1/4 cup non dairy butter
- 1/2 onion, diced
- 3 stalks celery, chopped
- 2 tsp garlic, minced
- 1/2 tsp parsley
- 1/4 tsp ground rosemary
- 1/2 tsp thyme
- 1/4 tsp sage
- 1/2 tsp pepper
- 1 tsp salt
- 1 loaf gluten-free bread cut into cubes, see my bread recipe here
- 2 TB olive oil
- 2 servings instant egg replacer (This replaced 2 eggs).
- 1 1/2 cups chicken stock
- Handful of fresh chopped rosemary, sage, and parsley, for topping
Instructions
- Preheat oven to the temperature your bag recommends for your Turkey. If making as a side dish, preheat to 350.
- In a medium sized pan, cook ingredients #1-10 till onions are translucent.
- In a mixing bowl, combine the remaining ingredients (#11-14).
- Once onions are translucent, take off heat and pour into the mixing bowl with the other ingredients.
- If making stuffing for a turkey, fill the chest cavity with stuffing mixture & cook bird for directed time on bag. If making stuffing as a side or for another kind of meat, bake in a lightly oiled 9×13 dish at 350 degrees for 30-35 mins covered with tinfoil.
- Take the tinfoil off and cook for a remaining 10-15 mins, or till top is crispy golden brown. Sprinkle with fresh herbs, as desired, and enjoy!
- Prep Time: 15 Min
- Cook Time: 50 Min