This is a great gluten-free stuffing recipe for Thanksgiving that uses our Canyon Bakehouse Mountain White Bread (a big customer favorite)! See below the recipe for information on adapting it for vegan diets.
Ingredients:
1 loaf Canyon Bakehouse Mountain White bread, chopped
1 tablespoon olive oil
4 stalks celery, diced
½ medium onion, diced
1 cup mushrooms, diced
¼ cup fresh parsley, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 cup chicken broth
1 egg, beaten slightly
½ teaspoon salt
½ teaspoon pepper
For vegan or egg free diets, you can replace the egg with 1/4 cup olive oil, which will help with increasing moisture. For a vegan stuffing, you can also replace the chicken broth for vegetable broth.
For mushroom haters: you can substitute the mushrooms for a bit more celery and onion.