1 bag (12 oz) Aleia's Gluten Free Savory Stuffing Mix
1/2 onion medium dice (about 1/2 cup)
2 ribs celery medium dice (about 1 cup)
1 large carrot medium dice (about 1/2 cup)
6 tablespoons of margarine
2 cups gluten free chicken stock
1. Preheat oven to 350.
2. In a large skillet pan, medium heat, melt margarine, add onions, celery and carrots. Saute until vegetables are tender.
3. Add stock, bring to a boil , then remove the pan from the heat. Place stuffing mix into a large bowl, pour mixture from pan over stuffing.
4. Toss lightly until well mixed. Spoon the mixture into a greased casserole dish. Cover with foil and bake for 20 minutes or until hot.
For a crispy top, remove foil and bake uncovered for an additional 10 minutes.
Tip: Sausage & Mushroom stuffing: add 1 cup sliced mushrooms to the vegetables during cooking. Stir ½ pound cooked and crumbled GF sausage into the mixture.
Yield: About 6 servings