What is thanksgiving without stuffing? OK, so we never actually stuff the turkey with it, but it’s still a delicious bread stuffing. Mmmmmm… This year it finally turned out just right. Yum.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe.
- 2 batches Focaccia or a loaf of prepared bread, cut into 1 inch cubes
- splash olive oil
- 1 onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 handful parsley, chopped
- 1 cup chicken, turkey, or vegetable broth (you might need a little more or a little less)
- 2 tsp Bell’s seasoning
- 1 tsp salt (less if using prepared broth)
- several grinds black pepper
- (optional – 1 cup pecans, 1 cup dried cranberries, or other additions)
Make and cube the Focaccia, or cube a loaf of pre-purchased bread. Toast for about 30 minutes in a 300 degree oven, or in a toaster. When toasted, toss them into an oven-safe casserole dish.
Sauté onion, garlic, and celery in olive oil over medium heat. Add 1 tsp of the Bell’s seasoning as it’s cooking. When soft, mix in with the toasted bread cubes. Add the 2nd tsp of Bell’s seasoning, plus salt and pepper and mix well.
Chop the fresh parsley, and mix that in with the bread cubes. (If you’re adding pecans, dried cranberries, or other variations, add them here) Pour the broth slowly over the bread and toss, mixing well so they are evenly moistened.
Cover, and bake at 350 for about 45 minutes. Serve with the rest of your Thanksgiving or other festive meal!