Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Jen
Ingredients
2 bags plain bread cubes
2 bell peppers, chopped
2 carrots, finely chopped
4 stalks celery, finely chopped
2 med onions, chopped
3 cloves garlic, pressed
2 sticks dairy-free margarine
2 tsp each marjoram, sage, and thyme
1 tsp salt
1 tsp pepper
2 14 oz cans chicken broth
1 cup apple juice
Directions
Saute peppers, carrots, onions, and garlic in margarine until soft. Add apple juice and spices to mix. Continue to cook on low for about five minutes.
Pour bread cubes into mixing bowl. Pour vegetable and spice mixture over bread cubes. Mix together while slowly adding chicken broth to get desired moistness.
Stuff turkey or bake in a 9 x 13″ casserole for about 50 minutes at 350 °F.
This recipe may be cut in half. This recipe made a lot of stuffing.
TIP: it helps to make it the night before so that the bread can really absorb the flavors. Store in refrigerator. Do not stuff the turkey the night before as it will become a breeding ground for food poisoning.
Notes
Substitutions
If you cannot find safe packaged bread cubes, you can make your own using safe bread.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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