Mega Umami Gluten Free Stuffing

Make this stuffing. It’s great at a feast but it’s also great at any time. Eat it for breakfast if you want.

Gluten Free Garlic Miso Stuffing

1 loaf of gluten-free bread (AWG is king, but you knew that already. 3-4 cups of your favorite bread cut into cubes works!)

2 large carrots

3 celery stalks

4 cloves garlic, minced or finely chopped

1 cup chicken bone or veggie broth

1/3 cup mushrooms, sliced

1/2 cup cranberries

2 tbsp white miso

1 tbsp honey

2 tsp onion powder

1/2 tsp fresh ground black pepper

Olive oil to cook

Instructions:

1. Pre-heat the oven to 375F

2. Cube the loaf of bread and toast in a bit of olive oil on the stove. The goal is to get the bread a bit crispy and golden in color!

3. Mix all the ingredients together while toasting the bread cubes on the stove, set aside when nice and toasty

4. Sauté the carrots, celery and garlic in more olive oil for a few minutes until they start to soften

5. Add the toasted bread and veggies to the dish, then pour the seasoned mixture overtop, add the cranberries and stir to get everything coated

6. Bake for 25-30 minutes