Ingredients:
- 2 cups gluten-free vegetable stock (probably less since carrots, apples, and cranberries were omitted)
Directions:
- Preheat oven to 300 degrees.
- Line a cookie sheet with aluminim foil. Spread bread cubes in a single layer on prepared cookie sheet.
- Bake in preheated oven for 20-25 minutes or until cubes are dry. Turn the cubes once or twice during baking.
- In a large skillet, heat oil. Add onion and. Ook until tender, browning a bit at the edges.
- Add spices and celery and saute an additional 2-3 then set aside.
- Pour dried bread cubes into a 9x13-inch baking pan.
- Stir in sauteed vegetables and distribute throughout the cubes.
- Drizzle broth over mixture, stirring to coat (but not soak) the cubes. You may need less broth to accomplish this.
- Increase oven temperature to 375 degrees.
- Cover stuffing with foil and bake for approximately 30 minutes. For a crispy top, remove the foil for the last 10 minutes of baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 368.13 Kcal (1541 kJ) | ||
| Calories from fat | 114.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.74g | 20% | |
|---|---|---|---|
| Sodium | 489.6mg | 20% | |
| Potassium | 42.98mg | 1% | |
| Total Carbs | 73.67g | 25% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 20.36g | 81% | |
| Protein | 13g | 26% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 9.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 223.16 Kcal (934 kJ) | ||
| Calories from fat | 69.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.73g | 20% | |
|---|---|---|---|
| Sodium | 296.8mg | 20% | |
| Potassium | 26.05mg | 1% | |
| Total Carbs | 44.66g | 25% | |
| Sugars | 2.9g | 19% | |
| Dietary Fiber | 12.34g | 81% | |
| Protein | 7.88g | 26% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.1mg | 0% | |
| Calcium | 6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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