Recipe Details
Ingredients
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1(1 pound) loafgluten-free bread (such as Udi’s® Millet-Chia bread)
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3tablespoonsolive oil
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2mediumonions, diced
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3stalkscelery, diced
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1teaspoonchopped fresh sage
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1teaspoondried thyme leaves
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¾teaspoonsalt
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ground black pepper to taste
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2cupsgluten-free chicken broth
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2largeeggs, beaten
Cooking Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
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Cut bread into 3/4-inch cubes and spread into a single layer on the prepared baking sheet.
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Bake in the preheated oven until crisp, 12 to 17 minutes.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and celery; cook and stir until soft, 8 to 10 minutes. Stir in sage, thyme, salt, and pepper.
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Add toasted bread cubes, chicken broth, and beaten eggs to the skillet. Stir until well combined, then transfer mixture to a greased 3-quart baking dish.
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Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until the top is crisp and lightly browned, about 10 more minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories245 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 2g |
8% |
| Cholesterol 48mg |
16% |
| Sodium 490mg |
21% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 3g |
11% |
| Total Sugars 3g |
|
| Protein 5g |
|
| Vitamin C 5mg |
24% |
| Calcium 60mg |
5% |
| Iron 1mg |
5% |
| Potassium 163mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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