Easy Vegetable Stuffing
Packed with delicious vegetables, rosemary and thyme this stuffing recipe is not only healthy but absolutely delicious. As an added bonus it’s also gluten free, dairy free, vegan & vegetarian friendly!
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Servings: 8
- 10 Cups (840g) Mc Cambridge’s Gluten Free Soda Bread, chopped into cubes Find out more about McCambridge
- 2 Tablespoons Extra virgin olive oil
- 1 Large yellow onion, diced
- 4 Cloves Garlic, crushed
- 1 ½ Cups Celery, cubed
- 2 Cups Carrots, cubed
- ½ Teaspoon of salt
- 2 Teaspoons Ground thyme
- 2 Cups of Knorr Vegetable Stock Pot Find out more about Knorr Pots
Preheat the oven to 180℃ and line 2 baking trays with parchment paper
Evenly spread the cubed brown bread across the trays and bake for 15 minutes to allow it to crisp, then transfer to a large mixing bowl
Heat the olive oil in a large frying pan and add the carrot, celery, onion, garlic and fry for 6-7 minutes
Add to the bread, add the thyme, rosemary and stir well to combine
Transfer the mixture to a large casserole dish and pour over the vegetable stock
Bake for 40 minutes at 180℃ and enjoy