Low FODMAP Juicy Lemon & Herb Stuffing

Display units in Metric

1		loaf gluten-free bread (Udi’s white sandwich bread used in this recipe)
4	tbsp	unsalted dairyfree butter
0.5	cup	chopped celery
2	teaspoons	thyme
¹⁄₂	teaspoon	salt
¹⁄₄	teaspoon	black pepper
1	tablespoon	Casa de santé Lemon Herb Seasoning
1		lemon Juice of
2	tbsp	Casa de Sante low fodmap vegetable stock
2	cups	water (mix with stock)

Set bread slices out to dry for 1-2 hours.

Rip bread slices into small pieces and place in a greased 13 x 9-inch casserole dish. Set aside.

Preheat oven to 350 degrees.

Heat the butter in a skillet until melted.

Add celery and sauté until tender.

Add thyme, salt, pepper, and Casa de santé Lemon Herb Seasoning. Remove from heat and pour over the bread in the casserole dish.

Add lemon juice and stock mix to bread mixture and stir until all of the bread is covered.

Bake, covered, for 30 minutes.

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