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Gluten-Free Bread Dressing
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Hooray - a dressing that's gluten-free! This recipe can be easily adapted for different tastes just by adding different fruits or vegetables. Choose these two or make one up! Apple-Raisin - Increase salt to 1 1/2 teaspoons and add 3 cups finely chopped peeled apples and 1/2 cup raisins Mushroom - Stir in 2 cups freshly sliced mushrooms along with the celery and the onions
serves 6


1/4 cup butter or buttery sticks

1 1/2 cups celery (with leaves), chopped

3/4 cup onion, finely chopped

9 cups toasted gluten-free bread cubes

1 teaspoon salt

1 teaspoon ground sage

1 teaspoon dried thyme leaves

1 teaspoon ground black pepper

Approximately 1 cup low-sodium vegetable broth
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Gluten-Free Bread Dressing
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 375°.
  2. Heat butter in a large pot oven over medium high heat. Cook celery and onion for about 2 minutes. Remove pot from heat.
  3. Stir in remaining ingredients. Depending on how moist you want the stuffing, incorporate more or less of the vegetable broth. Stir together.
  4. Transfer to a greased 2-quart casserole and cover. Bake for about 35 minutes. Uncover about half way through the baking time for a brown top.

Per serving: 298 calories, 19g fat, 11g sat fat, 26g carbohydrates, 6g protein, 717mg sodium, 2g fiber

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