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Categories:
Bread coconut oil yellow onions stalks celery fresh parsley fresh sage fresh marjoram thyme rosemary coconut oil vegetable broth
Viewed: 21 - Published at: 9 years agoIngredients
- 6 slices gluten-free bread (such as Rudi's(R) Original)
- 3 tablespoons coconut oil
- 2 yellow onions, chopped
- 2 stalks celery, chopped
- 1/2 leek, chopped
- 1/4 cup finely chopped fresh parsley
- 1 sprig fresh sage, leaves finely chopped
- 1 sprig fresh marjoram, finely chopped
- 1 sprig fresh thyme, finely chopped
- 1 sprig fresh rosemary, leaves finely chopped
- 2 tablespoons coconut oil, melted
- 1 cup vegetable broth, or as needed
Method
- Preheat oven to 400 degrees F (200 degrees C).
- Cut bread slices into cubes and spread onto a baking sheet.
- Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
- Heat 3 tablespoons coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 2 tablespoons coconut oil into the vegetables. Moisten dressing with vegetable broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9-inch square baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Uncover and bake until stuffing is heated through and top is lightly golden brown, about 15 more minutes.
