Red Meat Allergy Friendly Dairy Free Bread Stuffing
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Learn more →Ingredients
8 servings
- 1 loaf (about 16 oz) dairy free bread, cut into ¾-inch cubes
- 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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