6 cups gluten-free bread of choice (I like Sami’s GF Millet Bread) or your choice of keto bread cubes
4 tablespoons unsalted butter
2 shallots, finely chopped
1 1/2 yellow onions, diced
2-3 stalks celery, diced (I prefer a lot of veggies in my stuffing!)
2-3 carrots, diced (Ditto to above!)
4-5 large Shiitake Mushrooms, chopped
1 TBS fresh sage or 2 tsp dried (add more or less to taste)
1 TBS fresh thyme or 2 tsp dried (add more or less to taste)
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 cup gluten-free chicken broth
1/4 cup chopped fresh parsley
Preheat the oven to 300°F. Cut bread into cubes and then spread on a large rimmed baking sheet. Bake, stirring occasionally, until dried and golden brown, about 20 minutes. Let cool. (If using pre-made stuffing cubes, skip this step.)
Increase the oven temperature to 325°F. Melt butter in a medium skillet over medium heat. Add the shallots and onions first, and saute them with the salt and pepper. After a couple minutes add the celery and carrots and then cook for a few minutes, stirring frequently. Add mushrooms and then continue to cook, stirring frequently, until soft and golden brown. Finally, add the sage and thyme and then cook over medium heat for about 2 minutes. Taste it! Add more seasonings if needed.
Lightly coat a 9×13-inch baking dish with olive oil or butter. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. If the bread you are using is thicker or drier and you want a softer stuffing consistency, you can add 1/3 cup more chicken broth if needed. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes. Yum!!!
*Please note: I am an Amazon Associate! This means that if you click on the links I’ve provided in the recipe to purchase your ingredients, I will get a very small commission. Every little bit helps! I have provided suggested links to the very same high quality organic ingredients that I use myself. Thank you for your support!!! ❤️
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