Fresh Herb Bread Stuffing
Serves 8

Traditional bread stuffing gets a delicious makeover with fresh herbs. For a New England variation, try Oyster Bread Stuffing (recipe below). This recipe can be doubled.

½ cup butter or gluten-free, dairy-free margarine
    or oil
2 cups celery, diced
1 cup onion, diced
1 cup sliced leeks
5 cups dry gluten-free, dairy-free bread cubes
    (purchased or homemade)
2 tablespoons fresh sage, minced
1 cup fresh parsley, minced
1 tablespoon fresh thyme
1 teaspoon salt
½ teaspoon pepper
1–1½ cups gluten-free, dairy-free chicken, turkey or vegetable broth

1. Preheat oven to 350 degrees.
2. In a large pan, heat butter (or margarine or oil). Add celery, onion and leeks and sauté over medium heat for 3 to 4 minutes. Let cool.
3. In a large bowl, mix remaining ingredients, except broth. 
4. Add cooled vegetables. Gently mix in broth.
5. Loosely spoon the stuffing into an oiled 3-quart baking dish. Do not pack.
6. Cover and bake in preheated oven for 30 minutes. Uncovered, bake for 20 minutes.
   

Each serving contains: 267 calories, 13g total fat, 5g saturated fat, 0g trans fat, 5mg cholesterol, 34g carbo-hydrate, 543mg sodium, 2g fiber, 3g protein

Oyster Stuffing Variation

For Oyster Bread Stuffing, replace the broth with one 16-ounce container of fresh raw oysters, undrained. Measure oysters and liquid, adding broth or water to equal 1½ cups. Prepare and cook as above.

This article was featured in the December/January 2009 issue.
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