Gluten Free Baked Bread Stuffing

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Gluten Free Baked Bread Stuffing
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
240
calories
Calories

Healthy, because

Even smarter

Nutritional values

Everyone should be able to eat stuffing at Thanksgiving dinner. With this recipe, even those with gluten intolerance can enjoy this carbohydrate-rich, energizing, and satisfying dish!

You can always vary the breads you use, like gluten free corn bread! 

1 serving contains
(Percentage of daily recommendation)
Calorie240 kcal(11 %)
Protein4 g(4 %)
Fat12.36 g(11 %)
Carbohydrates27.31 g(18 %)
Sugar added0 g(0 %)
Roughage0.54 g(2 %)
Vitamin A71.27 mg(8,909 %)
Vitamin D0 μg(0 %)
Vitamin E0.22 mg(2 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.14 mg(1 %)
Vitamin B₆0.03 mg(2 %)
Folate5.39 μg(2 %)
Pantothenic acid0.04 mg(1 %)
Biotin0.88 μg(2 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C3.13 mg(3 %)
Potassium46.24 mg(1 %)
Calcium15.26 mg(2 %)
Magnesium5.04 mg(2 %)
Iron0.19 mg(1 %)
Iodine0.5 μg(0 %)
Zinc0.08 mg(1 %)
Saturated fatty acids4.79 g
Cholesterol20.35 mg
Author of this recipe:

Ingredients

for
6
Ingredients
12 ounces
gluten-free bread (diced or cubed)
1 ⅔ cups
chicken stock (or turkey stock)
1
onion (finely chopped)
2 tablespoons
chopped Sage
2 tablespoons
freshly chopped thyme
¼ cup
To garnish
How healthy are the main ingredients?
onionSagethymesaltparsley

Preparation steps

1.
Heat the oven to its lowest setting. Put the bread cubes on a baking tray and dry out in the oven for about 10 minutes, until dry but not browned.
2.
Put into a large bowl and pour in the chicken stock. Mix well and set aside.
3.
Heat half the butter in a frying pan and cook the onion until soft but not browned. Stir in the sage and thyme.
4.
Add to the bread mixture and mix well. Season to taste with salt and pepper.
5.
Put into a buttered baking dish, cover and leave to stand for 1 hour.
6.

Heat the oven to 350°F.

7.
Uncover the dish and dot with the remaining butter. Bake for 30-40 minutes until golden brown. Garnish with parsley.