Our classic GF bread cubes work well with any stuffing recipe. Don't have a favorite recipe? Try ours! It's included below and on the back of the Bread Cubes pouch.
Stuffing Tip: Soften cubes by soaking in stuffing recipe liquid at least 20-30 minutes before baking.
GF flour blend (tapioca starch, org brown rice flour, potato starch, org amaranth flour), water, org palm oil, org unrefined cane sugar, xanthan gum, yeast, sea salt, beet fiber, apple cider vinegar and ascorbic acid.
No known allergens. Our artisan bakery also creates products with tree nuts, dairy, eggs and soy.
Storage and Handling
Store in airtight container at room temperature until expiration date shown on box.
Gluten-Free Stuffing Recipe Serves Four
1 pkg of Mariposa Bread Cubes
½ stick unsalted butter (or butter substitute)
1 onion, diced
2 stalks celery, diced
¼ cup fresh parsley
1 tsp dried sage
1 tsp dried thyme
½ tsp sea salt
½ tsp black pepper
1 1/2 cup vegetable stock (or poultry stock)Directions
In a skillet, heat butter until melted. Add diced onion and celery and sauté until onion is soft, almost clear. Season with fresh parsley, dried sage, dried thyme, sea salt and pepper. Toss herb-butter mixture over dried bread cubes and stir. Then add stock and let bread cubes sit for at least 30 minutes to absorb liquid. If bread cubes seem dry, add more stock.
Set into shallow buttered baking dish and bake in a 350-degree oven until the top has formed a crust and the stuffing is heated through 20-30 minutes. Remove from the oven, let rest for 5 minutes and serve.