Wheat-Free, Dairy-Free Crockpot Stuffing
By: Heather Strang
Published: Saturday, December 19, 2009 - 11:51am

Ingredients




4 cups cubed gluten-free bread (I used Energy Tapioca)
1/2 cup non-dairy butter (1 stick)
1 large onion, chopped
8 cups stalks  celery, chopped
2 tablespoons sage
1 tablespoon thyme
2 cage-fed eggs, beaten
1 teaspoon salt, or to taste
1 teaspoon garlic salt
1 cup gluten-free chicken broth

Preparation

1 Preheat oven to 200 degrees. Place bread crumbs on a baking sheet. Bake in oven for 5-10 minutes or until light brown. Mix onion, celery, sage, thyme, eggs, salt and broth in crockpot. Add in toasted bread crumbs. Stir together. Heat on high for 3 hours.