I am trying my best to come up with something interesting to say but the truth of the matter is…
I AM SICK! I have a birthday to be healthy for and then I have a special trip this weekend with a certain someone that I count and thank my lucky stars every day for. I must get better–I MUST! (A big thank you to all of you on Facebook who have given me some great tips on feeling better–you guys are awesome!)
So while I am coughing my brains out, please enjoy the pictures of this lovely gluten-free and vegan Thanksgiving stuffing. Now if you’ll excuse me, I have a date with a late morning nap.
- 6-8 pieces gluten-free bread (use more if your loaf has small slices like GF bread often does), broken into bite-sized cubes
- 5 celery pieces, thinly sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 cup vegetable broth
- 1 Tb vegan butter
- 1/2 c. dried cranberries (optional)
- Preheat over to 325 degrees.
- In a rectangular bake pan, place bread, herbs, and salt together.
- Sautee onions and garlic with margarine for 1-2 minutes. Add celery and cook until translucent.
- Pour onion mixture into the pan with the herbed bread and mix well. Stir in half the chicken broth and cover with tin foil.
- Bake covered for 20 minutes.
- Take foil off the top, stir and bake another 15 minutes. **If using the dried cranberries, add before stirring.
- If the stuffing is too dry for your liking, add more veggie broth for the 1/4 c full