1 loaf of gluten free sourdough bread (approximately 24 oz)
3/4 cup of ghee or butter (12 tablespoons)
3 stalks of celery, diced
1 medium yellow onion, diced
2-3 cups crimini mushrooms (or any other preferred type), sliced
2 sprigs of rosemary, stems removed (approximately 1 tablespoon)
Sea salt and pepper to taste
1/4 cup pine nuts
1-2 cups chicken or vegetable broth, optional
1. Preheat oven to 350 degrees. Cut sourdough loaf into approximately 1' cubes. Place on a baking sheet and bake in oven for 20-30 minutes or until cubes are browned and crispy. You can also broil for a minute or two at towards the end if you like it very crispy.
2. In a large pan, melt ghee or butter and saute celery, onion, mushrooms, and rosemary until onions are translucent. When sourdough cubes are cooked, add them to the pan and mix until well combined. Add sea salt and pepper to taste.
3. If you like stuffing a little mushy add broth and pine nuts then stir until well combined. If you are stuffing a turkey or prefer the stuffing not mushy then just add pine nuts and combine.
4. Place stuffing into a casserole dish and place in the oven to cook for 35-45 minutes.
Serves 8-10
