Gluten free and lactose free. With this recipe it can be altered to be dairy free or lactose free.
Prep Time 15 minutes
Cook Time 25-35 minutes
9” x 13” baking pan spray with cooking oil
1 loaf of gluten free white bread (19 oz)
3 cups chicken broth
1/3 cup vegan butter
1 green onion bundle finely chopped (green parts only)
1 cup lactose free milk (for dairy free substitute with chicken broth or unsweetened almond milk)
1/4 tsp black pepper
1/2 tsp salt
1 tbsp sage
1/2 tbsp basil
1/2 tbsp oregano
1/2 tsp rosemary
2 egg whisked
Directions for Bread Cubes
Preheat oven to 375°F
Cut bread into cubes. Spread bread cubes on a large non stick baking sheet. Bake 15-20 minutes or until pieces are golden brown. Be sure to toss the pieces a couple of times so all sides get done.
I let the bread cubes sit over night to make sure they are completed dried out. But letting them sit over night is not necessary.
Directions for Stuffing
Preheat oven to 425°F
In a large pot add chicken broth, butter, chicken broth, green onion, black pepper, salt, sage, basil, oregano and rosemary. Bring to a boil. Boil for 5 minutes.
Fold in bread cubes.
Fold in whisked eggs.
Spread stuffing mixture into greased baking pan.
Bake for 12 minutes. Enjoy!
Tip: Make the stuffing the night before and let the herbs sit and soak into the bread crumbs overnight. The flavor will be worth it! Reheat in the oven or microwave.