Nickel Allergy Friendly Dairy Free Bread Stuffing

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Dairy Free Bread Stuffing

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Ingredients

8 servings

1 loaf (about 16 oz) dairy free bread, cut into ¾-inch cubes
Dutch Country Potato Bread, 2 pk./20 oz.Bread Alone Bakery Rye Brod
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6 tbsp dairy free butter
1 large yellow onion, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
2 tsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp salt
¼ tsp black pepper
2 ½ cups chicken broth
2 large eggs, lightly beaten

Instructions

1
Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on two rimmed baking sheets and bake for 20–25 minutes, stirring once halfway through, until dried out and lightly toasted. Transfer to a large mixing bowl and set aside. Increase the oven temperature to 375°F (190°C).
2
Melt the dairy free butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.

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