Gluten Free Stuffing-Dressing
10 Slices Gluten-Free Bread
3 Tablespoons Coconut Oil
2 Bunches of Green Onions, Chopped
2 Stalks Celery, Chopped
1 Leek, Chopped
¼ Cup Finely Chopped Fresh Flat Leaf Parsley
1 Sprig Fresh Sage, Leaves Finely Chopped
1 Sprig Fresh Marjoram, Finely Chopped
1 Sprig Fresh Thyme, Finely Chopped
1 Sprig Fresh Rosemary, Leaves Finely Chopped
4 Tablespoons Coconut Oil, Melted
2 Cups Organic Chicken Broth, Or As Needed
Step 1 Preheat oven to 400 degrees F (200 degrees C).
Step 2 Cut bread slices into cubes and spread onto a baking sheet.
Step 3 Bake in the preheated oven until cubes are dry and crisp, 15 to 20 minutes.
Step 4 Heat coconut oil in a skillet over medium heat. Cook and stir onions, celery, and leek in the hot oil until soft, 8 to 10 minutes. Transfer vegetables into a bowl and stir gluten-free bread cubes, parsley, sage, marjoram, thyme, rosemary, and 4 tablespoons coconut oil into the vegetables. Moisten dressing with broth, about 1/2 cup at a time, mixing thoroughly. Transfer into a 9×13-inch prepared baking dish and cover with aluminum foil. Bake for additional 25 minutes .