Ingredients

The following ingredients have 5 Servings
  • 1/2 loaf gluten free sour dough bread (cut into 3/4" cubes (5 cups))
  • 1/2 large onion (diced (1 cup))
  • 2 celery stalks (diced (1 cup))
  • 8 ounces crimini mushrooms (stems trimmed, sliced, and cut in 1/2 (3 1/4 cups))
  • 1 teaspoon finely chopped fresh thyme
  • 1 teaspoon finely chopped fresh sage
  • 1 garlic clove (minced)
  • 1/2 teaspoon salt
  • Pepper (to taste)
  • 1 cup low sodium vegetable broth
  • 1 tablespoon olive oil

Instruction

  • Preheat oven to 350°.
  • Spread bread cubes onto 2 sheet pans in a single layer. Toast at 350° for 10-15 minutes or until crisp and dried all the way through.
  • Increase oven temperature to 375°.
  • Heat olive oil in a large skillet over medium heat. Add diced celery and onions. Cook until starting to soften, about 5-6 minutes.
  • Add mushrooms, thyme, sage, and garlic. Cook until tender, about 4-5 minutes. Add salt and pepper.
  • Add low sodium vegetable broth. Fold in bread cubes making sure to coat all the cubes. Season with more salt and pepper, if needed.
  • Transfer mixture to an oiled 7 1/2" x 9 1/2" baking dish (or similar size that holds 2.75 quarts). Cover with aluminum foil.
  • Bake at 375° for 30 minute. Remove aluminum foil and bake another 10 minutes, or until golden brown.