Thanksgiving Day Stuffing is one of those foods that once you got gluten free, you think you will never be able to enjoy again, but I am here to change that! This recipe uses Bread Srsly Gluten Free Sourdough and even those who are not gluten free are going to love it!

Servings: 4
Prep Time: 15 minutes
Cook Time: 45-60 minutes

Ingredients

1 loaf Bread Srsly Gluten Free Sourdough
½ cup grass fed butter or coconut oil
2 cups diced celery
2 shallots, finely chopped
6 garlic cloves, minced
¼ cup Parsley , chopped
¼ cup Sage, de-stemmed & chopped
¼ cup Rosemary, de-stemmed & chopped
2 tablespoons Thyme, de-stemmed & chopped
1 tablespoon Balanced Bites Trifecta use link for $10 off
1 tablespoon Balanced Bites Italian Seasoning use link for $10 off
1 teaspoon sea salt
1 cup chicken bone broth use code TRAILTOHEALTH for $10 off
½ cup dry white wine - optional
½ cup fresh cranberries

Directions

1. Grease a 9x9 baking pan with butter or coconut oil and preheat your oven to 425F

2. Lightly toast the bread just enough to dry it out. Once toasted, slice and chop the bread into crouton size and set aside.

3. In a large skillet over medium heat, add the butter, shallots, garlic and celery and start to saute. Once translucent add in the herbs and seasoning.

4. Add the chopped bread and stir into the seasoned butter.

5. Add the chicken broth and wine, if using and simmer until most of the liquid has evaporated.

6. Pour into the greased baking pan and top with fresh cranberries.

7. Cover in foil and bake for 30 min. Remove the foil and bake for another 30-45 min until golden brown and all of the liquid has cooked off.

8. If you want the top to be more crispy, turn on broil at the end for a few minutes.