Thanksgiving Stuffing

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It isn't the holidays without this cult classic! With a simple adaptation of key ingredients, our gluten free and vegan friends can dig right in. This can also be made non gluten free by using the bread of your choice!

INGREDIENTS: 

- 12-15 pieces dried & crunchy GF bread

- 2tblsp vegan butter 

- 1 diced yellow onion

- 2 cups diced celery 

- Handful fresh sage and thyme

- 1teasp: salt, pepper, oregano, garlic powder, onion powder, all spice 

- 2 cups vegetable stock 

RECIPE:

1.  Leave bread slices out on counter for 6-8 hours to dry out. If you don't have time to do this, cube the bread and bake at 400 for 15/20min.

2. Dice up your vegetables. Bring a medium pan to heat, add in butter. Next add onion and sauté till translucent.  Now add in the celery and seasonings. Pour in vegetable broth and stir well

3.  Transfer mix into a 8 x 8 baking dish. Bake @ 350 for 30-40 minutes. Till it  has a nice golden  top.