SAUTE THE ONIONS, CELERY AND GARLIC
CUT THE ITALIAN FLATBREAD INTO SMALL CUBES
ADD CHOPPED PARSLEY ( CAN BE FINER CHOPPED, I AM NOT PATIENT)
ADD SAUTEED VEGGIES
ADD EGGS & SOME BROTH - MIX IT ALL UP
BAKE FOR ABOUT 25 MINUTES @325F
EAT (AND TELL ME ABOUT IT)
Just in time for next week's Fest, here is a basic recipe for some really good, gluten free stuffing.
I used GF PATISSERIE'S Italian flatbread, but really, you can yuse any GF bread as long as you like the quality. Don't use crappy bread, because you get crappy stuffing.
Keep in mind, I don't weigh things, just go with my househusband instincts....
One loaf of Italian flatbread makes about 4 cups (or mugs maybe) of cubes....
1/2 Cup of finely chopped celery
1/4 Cup of even finer chopped onions (who came up with CUP as a measuring tool?)
Garlic What? No Cup? I used four cloves.
3 eggs whisked a bit
Chicken broth ( to moisten it a bit)
Oh. yes, chop some parsley.
You can also add some Craisins, if you feel festive.
Put the stuffing into a well schmeared dish, cover it up and bake for about 25 minutes, the last 5 minutes uncovered for some browning.
Really easy to make, alter ingredients to your likings. I'd love to see some of your images....email them to me and I will post them on here.