Gluten-free Thanksgiving Stuffing

I am trying my best to come up with something interesting to say but the truth of the matter is…

I AM SICK! I have a birthday to be healthy for and then I have a special trip this weekend with a certain someone that I count and thank my lucky stars every day for. I must get better–I MUST! (A big thank you to all of you on Facebook who have given me some great tips on feeling better–you guys are awesome!)

So while I am coughing my brains out, please enjoy the pictures of this lovely gluten-free and vegan Thanksgiving stuffing. Now if you’ll excuse me, I have a date with a late morning nap.

Gluten-Free Thanksgiving Stuffing

Gluten, egg, and dairy-free

Serves 4

INGREDIENTS:

• 6-8 pieces gluten-free bread (use more if your loaf has small slices like GF bread often does), broken into bite-sized cubes
• 5 celery pieces, thinly sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/2 cup vegetable broth
• 1 Tb margarine
• 1/2 c. dried cranberries (optional)

DIRECTIONS:

1. Preheat over to 325 degrees.
2. In a rectangular bake pan, place bread, herbs, and salt together.
3. Sautee onions and garlic with margarine for 1-2 minutes. Add celery and cook until translucent.
4. Pour onion mixture into the pan with the herbed bread and mix well. Stir in half the chicken broth and cover with tin foil.
5. Bake covered for 20 minutes.
6. Take foil off the top, stir and bake another 15 minutes. **If using the dried cranberries, add before stirring.
7. If the stuffing is too dry for your liking, add more veggie broth for the 1/4 c full.