Preparation time: 30
Cooking time: 35
Difficulty: Medium - some experience needed
Dietary guidance: g
3/4 cup margarine or butter
1-1/2 cups chopped celery (with leaves)
3/4 cup finely chopped onion
9 cups toasted gluten-free bread cubes use 1/2 bread 1/2 cornbread)
1 teaspoon salt
2 teaspoons poultry seasoning
1 teaspoon pepper
Approximately 1 cup Swanson's vegetable broth (more or less depending how moist you want it) (usually on the more side because gf bread soaks up the juices)
Heat margarine in pan over medium-high heat. Saute celery and onion in margarine about 2 minutes (until tender). Remove from heat.
Stir in remaining ingredients. Depending on how moist you want the stuffing, use more or less of the vegetable broth.
Transfer to a 2-quart casserole. Bake at 375 degrees for about 35 minutes.