This buttery, delicious stuffing is the perfect addition to your Thanksgiving menu. This gluten free, dairy free stuffing is comforting, easy to make, and so flavorful!
Preheat the oven to 200 degrees F.
Slice the bread into small cubes. Place on a large cookie sheet, and bake at 200 degrees F 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 350 degrees F.
Heat the vegan buttery spread in a large skillet. Add the celery and onion, and cook for 6-8 minutes until tender.
Add the gluten free bread cubes, salt, pepper, onion powder, and broth. Stir well.
Add the parsley, fresh sage, and bacon, and stir again.
Transfer the stuffing into a casserole dish. Dot the top of the stuffing with the 2 Tablespoons vegan buttery spread. Cover the dish with foil.
Bake at 350 degrees F for 25 minutes covered, then for an additional 10-15 minutes uncovered.
You can also slice your bread into cubes and leave it out overnight instead of drying it in the oven.
Feel free to use regular butter if you aren't dairy free.
Leftover stuffing can be kept in the refrigerator for 3-4 days.
Use any fresh herbs you like - try rosemary, chives, or thyme.