6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
2 shallots, minced
2 onion, diced
2 celery ribs, diced
2 carrots, diced
6 tablespoons (3/4 stick) salted butter
2 teaspoons dried sage
2 teaspoons dried thyme
2 teaspoons sea salt, or to taste
1 teaspoon ground black pepper, or to taste
1/2 cup white wine
1 cup gluten-free chicken broth
4 tablespoons parsley

Toast bread cubes carefully in a preheated 300°F oven for 20 minutes or until dried, stirring occasionally to promote even browning. If using Gluten Free Bakehouse stuffing cubes, skip this toasting step.

Sauté shallots, onions, celery and carrots in butter until they are soft and onions begin to caramelize. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue cooking over medium heat until liquid is reduced by half.

In a large bowl, mix sautéed vegetables with bread cubes, chicken broth and parsley. Transfer to a baking dish and bake for 20 minutes at 325°F.


  • Calories 180
  • Total Fat 9 g
  • Saturated Fat 4 g
  • Cholesterol 20 mg
  • Sodium 790 mg
  • Carbohydrates 21 g
  • Protein 4 g
  • Dietary Fiber 2 g
  • Sugar 4g

Serves 8-10

Recipe Courtesy of Whole Foods Market