This is a great gluten-free stuffing recipe for Thanksgiving that uses our Canyon Bakehouse Mountain White Bread (a big customer favorite)! See below the recipe for information on adapting it for vegan diets.
Ingredients:
1 loaf Canyon Bakehouse Mountain White bread, chopped
1 tablespoon olive oil
4 stalks celery, diced
½ medium onion, diced
1 cup mushrooms, diced
¼ cup fresh parsley, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 cup chicken broth
1 egg, beaten slightly
½ teaspoon salt
½ teaspoon pepper
NOTES:
For an egg-free version, replace the egg with ¼ cup olive oil. For a vegan version, use the olive oil in place of the egg and vegetable broth instead of chicken broth.
For anyone who doesn't like mushrooms, simply leave them out and add a little extra celery and onion.
Instructions:
1. Preheat oven to 350°F. Lightly grease a 9 x 13-inch baking dish.
2. Spread the chopped Canyon Bakehouse bread on a baking sheet. Bake for about 10-15 minutes, stirring once, until the bread is lightly toasted and beginning to dry out. Remove from the oven and place in a large mixing bowl.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the celery, onion, and mushrooms. Cook for about 6-8 minutes, stirring occasionally, until softened.
4. Add the parsley, sage, thyme, and marjoram to the vegetables. Cook for another 1 minute, just until fragrant.
5. Add the cooked vegetable mixture to the toasted bread. Sprinkle with the salt and pepper and gently toss to combine.
6. In a small bowl or measuring cup, combine the chicken broth and beaten egg. Pour gradually over the bread mixture, gently tossing as you go. The bread should be evenly moistened but not soggy.
7. Transfer the stuffing to the prepared baking dish and spread it evenly.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the top is lightly browned and the center is hot.
9. Let stand for about 5 minutes before serving.