Thanksgiving post #1 - Stuffing

Are you guys ready for Thanksgiving? I am, since I'm going to my dads house and he's doing all the cooking, while I bake pies with my baby sister. In case you aren't, and are sad about being gluten-free because you will miss out on stuffing, fear not! It's easier than you think. You can make it just like regular gluten-y stuffing. And it's delicious. You can serve it to your gluten-eating guests and they won't know the difference. 

Thanksgiving Stuffing

1 loaf gluten-free bread, thawed if frozen (store bought, your own, whatever, I used Food for Life white rice bread which is not the best for sandwiches but perfectly fine for stuffing)

1 c stock, milk, or liquid of your choice (maybe more if you like moister stuffing)

2 T Bell's Seasoning 

3/4 t salt

1/4 t pepper

2 onions, diced

1 c mushrooms, chopped

4 ribs celery, chopped

4 carrots, peeled and chopped

4 cloves garlic, minced

2 T butter

Preheat oven to 350. Melt butter in a large saucepan. Add onions, mushrooms, celery, carrots, and garlic. Cook until softened over medium heat, 10-15 minutes, then cool slightly. Meanwhile, cube bread and spread in a single layer on a cookie sheet (or two). Drizzle with olive oil, bake 10-15 minutes until lightly toasted. Dump cubes into a bowl, sprinkle with Bell's, then add vegetables and salt and pepper. Toss, pour stock over, and toss again. Taste for seasoning, add more Bell's and/or stock. Bake, covered in foil, for about half an hour until heated through. Serve with gravy.