Gluten Free Stuffing

Instructions

1. 1

   Preheat the oven to 350 degrees Fahrenheit. 

2. 2

   Cut the bread into ½-1” cubes and place on a large baking sheet to make the “croutons” for the stuffing. 

3. 3

   Place the cubed bread into the preheated oven and toast for about 20-25 minutes, stirring every 10 minutes until the bread is toasted, dry and golden brown. Remove from the oven and let cool. 

4. 4

   Meanwhile, heat a skillet over medium heat and add the olive oil. Once hot, add the diced celery, onion, and a generous pinch of salt and pepper. Saute for about 10 minutes until soft and translucent.

5. 5

   Add the garlic, rosemary, sage, thyme, and saute for another minute. Remove from the heat to let cool slightly. 

6. 6

   In a large mixing bowl, whisk together the broth, eggs, Greektown seasoning, and another pinch of salt and pepper until combined. 

7. 7

   Stir in the cooked veggies and toasted bread. Stir until the bread has soaked up most of the liquid. It’s okay if it starts to break apart slightly. 

8. 8

   Pour into a lightly greased 7x11 baking dish and spread evenly. 

9. 9

   Generously drizzle the top of the stuffing with the garlic olive oil. 

10. 10

    Cover with foil and bake for about 35 minutes, then uncover and bake for another 15 minutes or until the top is golden brown and slightly crisp. Enjoy!