Try making this gluten and dairy-free stuffing as a healthy side dish for this upcoming Thanksgiving season! Gluten-free whole grain bread serves as a healthier alternative to traditional bread, and it is a great option for those suffering from celiac disease or gluten intolerance. Celery helps to reduce inflammation, support digestion, and is full of antioxidants. Onions offer many impressive health benefits including reducing the risk of heart disease, regulating healthy blood sugar levels, promoting strong bones, and improving digestion. Chicken broth is packed with protein and electrolytes, which help to support healthy bones, skin, and muscles. Serve this stuffing for your family and friends on Thanksgiving and enjoy!

Ingredients:

1 loaf of whole grain gluten and dairy-free sandwich bread
2 tbsp of coconut oil
1 cup celery, chopped
2 cups onion, chopped
¼ cup flat-leaf parsley, chopped
4 tsp poultry seasoning
1 tsp black pepper
1 tsp sea salt
3 eggs, whisked
2 cups chicken broth

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit.

2) Dice the bread into one inch cubes. Add to a large bowl.

3) Heat the coconut oil in a large skillet over low-medium heat.

4) Once the coconut oil is melted, add the chopped celery, onion, parsley, poultry seasoning, black pepper, and sea salt. Stir and sauté over medium-high heat until ingredients are soft (about 5-8 minutes).

5) Add the whisked eggs to the bowl full of the cube sized bread pieces. Mix in the sautéed vegetable and seasoning mixture. Add the gluten free chicken broth and combine well.

6) Transfer the mixture to a greased 9 x 9 casserole dish.

7) Bake the casserole in the oven for about 50 minutes or until stuffing is brown on top. Serve warm and enjoy!