Bread Stuffing

Gluten-Free Bread Stuffing (Verna Gilbert)

Serves 4
Ingredients:
1/2 stick butter plus a little more
1 cup onion, diced
1 cup celery, diced
1 Tbsp fresh sage, minced
1 Tbsp fresh thyme, minced
salt and pepper to taste
1 1/2 cups chicken broth
1 egg
1/8 cup parsley, chopped
6-8 ounces assorted mushrooms, coarsely chopped
1/2 cup parmesan cheese, grated
8 cups stale gluten-free white bread, cubed

Directions:
1. Caramelize onion and mushrooms, then set aside.
2. Melt 1/2 stick butter in a large skillet over medium heat.
3. Add diced onions, celery, sage, thyme, salt and pepper and cook for 5 minutes.
4. Add 1 1/2 cups chicken broth and bring to a simmer. 
5. Beat egg with chopped parsley in a large bowl.
6. Add bread, caramelized onions/mushroom mixture, egg, and cheese and then pour in the vegetable-broth mixture and toss. 
7. Transfer to a buttered baking dish and dot with butter.
8. Cover and bake for 30 minutes at 375 degrees F
9. Uncover and bake until golden 30 more minutes.

https://carlislemosquito.org/a-feast-for-all-thanksgiving-recipes/

ParsiCuisine.com

With Parsi Zoroastrian with roots from Ahmedabad, Navsari, Mumbai and Surat, India. Rita has authored several cookbooks.