Herb & Butter Gluten-Free Stuffing

📝 Instructions

1. 1
   Lightly dry gluten-free bread(torn into cubes) in a low oven (120°C) if fresh.

   🥘 300-350 g gluten-free bread

   🔧 oven
2. 2
   Melt butter in a pan and gently soften carrot(finely diced) (and celery stick if using).

   🥘 3 tbsp butter 🥘 1-2 carrot 🥘 2 celery stick

   🔧 pan
3. 3
   > Note: You can use vegan butter instead of regular butter.
4. 4
   Stir in sage, thyme, or rosemary(dried or fresh), apple(chopped), chestnut(chopped), or dried cranberry if using.

   🥘 sage 🥘 thyme 🥘 2-3 tsp rosemary 🥘 apple 🥘 chestnut 🥘 dried cranberry
5. 5
   Combine with gluten-free bread in a bowl.

   🥘 gluten-free bread

   🔧 bowl
6. 6
   Add vegetable stock gradually until moist.

   🥘 150-200 ml vegetable stock
7. 7
   Bake 30-40 minutes at 180°C in the oven until the top is golden.

   🔧 oven

   ⏱️ 30-40 minutes