Nickel Allergy Friendly Herb Bread Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Nickel Allergy Friendly Herb Bread Stuffing

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Ingredients

8 servings

1 lb day-old white sandwich bread or sourdough, cut into ¾-inch cubes (about 10 cups)
Berlin Natural Non-GMO Bakery Classic White Spelt Bread 16 oz bag
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7 tbsp unsalted butter
2 medium yellow onions, finely diced
4 stalks celery, finely diced
4 cloves garlic, minced
2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
1 tbsp fresh sage, finely chopped (or 1 tsp dried sage)
1 tbsp fresh flat-leaf parsley, finely chopped
½ tsp salt
¼ tsp black pepper
2 ½ cups chicken broth

Instructions

1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 12–15 minutes, stirring once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
2
Melt 6 tbsp 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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