Gluten Free Low Carb Stuffing made with Fox Hill Kitchens Awesome Bunz
Keeping to your dietary goals can be challenging during the holidays. You can have delicious Thanksgiving stuffing and other traditional dishes without the extra sugars, gluten and carbohydrates!
Equipment
- sauté pan
- Baking dish 7 Cups volume or approx. 11-inch round dish
Materials
- 1 Bag Fox Hill Kitchens Bunz cut to
- 1 ¼ Cup Onion diced
- ¾ Cup Celery diced
- 6-8 Tbs Butter or fat of choice
- 1 Cup Stock or broth you could use a little more for a moister stuffing
- 1 Egg beaten
- 1¼ tsp Poultry seasoning OR 1 heaping Tbs each minced fresh rosemary, sage, and thyme
Instructions
- preheat oven to 350F
- Sauté the onion and celery in a large frying pan in fat of choice and a few pinches of salt for 5-8 minutes, or until softened.
- Add sauteed vegetable mixture, herbs/seasoning, bread cubes, ¾ Cup of the broth, and any additional ingredients including nuts, dried fruit, etc. to a large bowl. Salt and pepper to taste and mix together.
- Beat egg and 1/4 cup of the broth together and pour over stuffing mixture. Mix until everything looks evenly wet.
- Let sit for 10 min, folding gently every few minutes.
- Pour into a greased baking dish approx. 7 cups or an 11-inch round dish.
- Cover with foil and cook in preheated oven for 25 minutes.
- Check around 15 minutes and remove the foil to brown and crisp the top. Remove stuffing when it looks fully set through the middle.
Notes
If you are using a convection oven, you may want to cook it at 325F, or leave it covered for longer, so it doesn't burn.
See beginning of the post for instructions for how to make stuffing variations using sausage, mushrooms, nuts, etc.