Gluten Free Bread Stuffing

This recipe was sent in by Carol Lyon, just in time for the holidays.

1. Start the bread a day or two before stuffing is needed.
2. Make one loaf Breads From Anna® bread mix. Mix the following into the dry mix before adding it to the wet ingredients:
   • 1 tsp. Ground sage
   • 1 tsp. Thyme
   • 1 tsp. Rosemary
   • 1 tablespoon dried parsley
   • Pinch of tarragon, onion powder, marjoram and garlic powder
3. Bake as usual. Cool.
4. Cut the loaf into 6 cups of cubes (about ½ of loaf). Any remaining will make tasty sandwich bread. Place cubes on parchment paper lined cookie sheets.
5. Preheat oven to 400 degrees. TURN OVEN OFF. Place cookie sheets in oven with door closed. Stir bread cubes after 10 minutes. Keep in oven, stirring periodically until cubes are toasted (about 30 – 45 minutes).
6. Next day: Melt 6 tablespoons butter in large saute pan. Saute 4 oz. Fresh mushrooms, sliced, 2 stalks celery, diced, 1 onion, chopped, and 1 shallot diced.
7. Add 1 tsp ground sage, ½ tsp. Thyme, ¾ tsp. salt, and a pinch of pepper.
8. Saute until vegetables are soft.
9. Toss vegetables with toasted bread cubes. Add ½ cup gluten free chicken broth and toss. (If you are planning to stuff the turkey, you will need less broth).
10. Pour into greased 2 quart dish and bake covered at 350 degrees for about 20 minutes.
11. Optional: add currants, raisins, dried cranberries or other favorite add-ins as desired