Allergy Friendly Stuffing

I love that Thanksgiving is full of traditions. We use recipes that have been in my family and my husband's family for years and ones that are becoming our own new traditions.

This is another recipe from my husband's family, adjusted to make it allergy friendly.

I used three types of bread in this. My homemade oat and potato bread, millet bread and oatmeal bread. This is much better if the bread is hard. Leave it out for a day, or toast the diced bread in the oven for a few minutes.

Enjoy!

This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan (if you omit the ground beef).

Stuffing

1 loaf of bread (use bread that works for your allergy set), diced or torn into small pieces.
1/2 lb. ground beef (omit to make this vegan)
One onion, diced
Two stalks of celery, sliced
1/2 cup raisins or dried cranberries
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
2 cups vegetable broth (click here for recipe)
Salt and pepper

Preheat oven to 350 degrees.
Put the bread pieces in a baking dish.
In a large skillet cook the ground beef until cooked through.
Add the onions and celery and cook until the vegetables are soft and the meat  is browned.
Season with salt and pepper to taste.
Add the meat and vegetable mixture, cranberries/raisins, chopped herbs and broth to the bread in the baking dish.
Add some more salt and pepper to taste and toss to combine.
Bake, covered, for 45 min.
Increase oven temperature to 425 degrees, uncover and cook for about 5-10 minutes more until the top is browned.