This healthy, gluten free holiday stuffing recipe made with fresh rosemary, crushed pink peppercorns and turkey bone broth is a show stopper!
Preheat oven to 250° F. Spread cubed bread on a baking sheet and bake until dry like croutons. Approximately 40 minutes, but depends on how stale it is to start off with.
Melt butter in large skillet over medium high flame. Add leeks and celery and cook, stirring frequently, until quite soft. Approximately 10 minutes.
In a large bowl, combine bread, cooked vegetables, parsley, rosemary and pink peppercorns. Stir gently until well distributed.
Drizzle in 1 cup of turkey bone broth, folding gently as you pour.
Beat 2 eggs in remaining cup of bone broth. Add to bread mixture and fold gently until evenly coated.
Transfer stuffing mixture to your greased baking dish and cover with foil. Bake for about 30 minutes or until a thermometer inserted into the center of the stuffing reads 160°.
The number of loaves required to yield 10 heaping cups of cubed bread will vary depending on the brand of bread. I used Udi's white sandwich bread. 10 cups is a little less than two loaves. Another thing I like about Udi's is that the slices are small so there's lots of crust!