Wheat-Free, Dairy-Free Crockpot Stuffing

Category: Side Dishes | Blog URL: http://heatherstrang.com/blog/wheat-free/2009/12/best-gluten-dairy-free-crockpot.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Heather Strang

Ingredients

4 cups cubed gluten-free bread (I used Energy Tapioca)

1/2 cup non-dairy butter (1 stick)

1 large onion, chopped

8 cups stalks celery, chopped

2 tablespoons sage

1 tablespoon thyme

2 cage-fed eggs, beaten

1 teaspoon salt, or to taste

1 teaspoon garlic salt

1 cup gluten-free chicken broth

Preparation

Preheat oven to 200 degrees. Place bread crumbs on a baking sheet. Bake in oven for 5-10 minutes or until light brown. Mix onion, celery, sage, thyme, eggs, salt and broth in crockpot. Add in toasted bread crumbs. Stir together. Heat on high for 3 hours.