Gluten Free Copycat Stovetop Stuffing

views the best pictures

In a hurry to meet up with my daughter for Thanksgiving Dinner at school, I created this Gluten Free version of an old favorite.  Triple or Quadruple he batch and make this dish ahead up until the last two ingredients (water and butter). Store it in your pantry to make a great quickie side dish anytime.  My daughter loved this!  I found it to be a dead ringer for the boxed stuff.

1 1/2 teaspoons Parsley
1 Chicken Flavored Bouillon powder (or Cube that has been fully crushed)
2 Tablespoons Onion Flakes
1 Tablespoon Celery Flakes
1/2 teaspoon Pepper
1/4 teaspoon Sage
1/4 teaspoon Poultry Seasoning
6 Slices of Udi's Bread of my Udi's Copycat Bread (diced small)

1/2 cup Water
2 Tablespoons Butter

Preheat oven to 300 degrees.

• Place bread cubes on cookie sheet and spray with Olive Oil.
• Bake cubes for 10 minutes until just hard on outside, and slightly soft on the inside.
• Crumble bread crumbs a bit with your hands.
• At this point you can add spices and bread crumbs to a ziplock baggie to store or 
• Comine in a small Bowl for immediate cooking.
• Boil water and butter over medium heat.
• Add bread/spice mixture and stir well.
• Allow to sit covered in pan for a few minutes.