- 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes
- 2 shallots, finely chopped
- 2 yellow onions, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 4 tablespoons unsalted butter
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine
- 1 cup gluten-free chicken broth
- 1/4 cup chopped fresh parsley
- Canola spray oil
Increase the oven temperature to 325°F. Melt butter in a medium skillet over medium heat. Add shallot, onion, celery and carrot and cook, stirring frequently, until soft and golden brown, about 10 minutes. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue to cook over medium heat until liquid is reduced by half, about 5 minutes.
Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley. Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.
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