Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil ( or avocado oil or vegan butter)
  • 1 loaf gluten-free bread (about 24 ounces, or 9 cups when cubed)
  • 2 carrots (peeled and diced)
  • 1 medium white onion (diced)
  • 3 celery stalks (diced)
  • 2 cups vegetable broth
  • 2 tablespoons poultry seasoning
  • 2 teaspoons apple cider vinegar
  • fresh parsley (chopped, for garnish)
  • salt & pepper (to taste)

Instruction

  • Let the bread set out for about 1 to 2 hours to dry out. Then cut into 1 inch cubes. Or Cut into 1 inch cubes and toast in the oven at 325 for about 10-15 minutes.
  • Preheat the oven to 350 degrees F. Prepare a 9x13 baking dish (or oval dish) by spraying it with cooking spray.
  • In a saucepan add 2 tablespoons of olive oil (or avocado oil or butter), carrots, onions, and celery. Sauté on medium-high for about 10 minutes until tender. Add 2 cups of broth, apple cider vinegar and poultry seasoning. Mix to combine and add the gluten-free bread cubes. Mix well and add salt and pepper to taste, then transfer to the prepared baking dish.
  • Bake for 50 to 60 minutes until the top is slightly browned. Optional to drizzle a bit of olive oil or avocado oil on top right before serving and garnish with fresh parsley. Season with salt to taste.