This tasty bread dressing is great for the holidays and can even be made gluten-free, by using gluten-free bread cubes. I make my own gluten-free bread, but you can also buy gluten-free bread in the store and cut into cubes. The rest of the instructions are the same! This recipe tastes best when served immediately, but I have had fair success at making it the day before, baking partially, and finishing baking it just before serving. It's simple and delicious! Our favorite way is to serve it with Cranberry Sauce (check out our Cranberry Sauce recipe!). But it tastes great with gravy, too. Happy Holiday cooking!
TOSS cubed bread with Country Style Seasoning.
BAKE on two cookie sheets at 350F until toasted (approximately 10-15 minutes).
POUR toasted bread cubes into a large mixing bowl.
STEAM onion, celery, mushrooms, Country Style Seasoning, and water until vegetables are tender.
MIX ground flax seed and water quickly with a whisk.
ADD flax mixture to steamed vegetables and stir quickly. Optional: ADD a teaspoon of sesame oil for some extra flavor.
POUR vegetable mixture onto bread cubes and stir gently.
POUR into a sprayed 3 or 4-quart casserole dish.
BAKE covered at 350F for 20 minutes.
UNCOVER and BAKE at 300F for 20 minutes.
TASTES wonderful with Cranberry Sauce OR Mushroom Gravy.