Gluten-Free Traditional Crockpot Stuffing

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

1 cup butter or your favorite dairy-free butter substitute

2 cups chopped onion

2 cups chopped celery

¼ cup chopped parsley

2 (8 oz.) cans sliced mushrooms, drained

12 cups day old bread cubes, dried overnight (about 1 pound of gluten-free bread)

1 teaspoon gluten-free poultry seasoning

1 ½ teaspoons dried sage leaves

1 teaspoon dried thyme leaves

¼ teaspoon pepper

1 teaspoon salt

¼ teaspoon gluten-free garlic powder

3 ½ cups gluten-free chicken or gluten-free turkey broth

2 lightly beaten eggs

Directions at glutenfreeworks.com

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