Buttery bread, onions, and celery make a super easy gluten free stuffing that everyone will enjoy this holiday!
If your bread needs to be dried out, you will need to do that first. Preheat the oven to 200 degrees.
Slice the bread into small cubes. Place on a large cookie sheet, and bake at 200 degrees for 30-40 minutes, until the bread is dry. Stir once or twice to make sure it dries evenly. Set aside.
Turn the heat on the oven up to 325 degrees.
Heat the vegan buttery spread in a large skillet. Add the celery and onion, and cook for 6-8 minutes until tender.
Add the bread cubes, salt, ground sage, onion powder, pepper, and broth. Stir well.
Add the parsley and stir again.
Spoon the stuffing into a casserole dish and sprinkle garlic salt on top. Cover the dish with foil.
Bake at 325 degrees for 30 minutes covered, then for an additional 15 minutes uncovered.
You can also slice your bread into cubes and leave it out overnight rather than drying it in the oven.
If you aren't dairy free, go ahead and use regular butter.
Leftover stuffing can be kept in the refrigerator for 3-4 days.