1 (~15oz) loaf gluten-free bread (we used Canyon Bakehouse country white)
6 tbsp butter
1 small onion, diced (about 1 cup diced)
2 stalks celery, diced (about 1 cup diced)
1 small handful sage leaves, chopped (about 1 tbsp chopped)
1 small handful italian parsley leaves, chopped (about 1 tbsp chopped)
1 small handful celery leaves, chopped (about 1 tbsp chopped)
1 tsp ground/rubbed sage
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2 eggs, beaten
1 cup chicken or turkey stock
1. Prepare the bread. Preheat your oven to 225F. Cut it into pieces (1″ pieces for chunky stuffing, or smaller for Stovetop-style stuffing), then place on a rimmed baking sheet. Bake until the bread is very dry, about 15 minutes (it won’t take long with gluten-free bread!), then set aside. Increase the oven temperature to 375F.
2. While the oven heats up (or while you dry the bread), prepare your aromatics. Warm the butter in a large skillet over medium heat, then add the onion and celery; sauté until softened, about 6 minutes, then stir in the chopped herbs, sage, salt, pepper, and garlic powder. Sauté until aromatic, about 30 seconds, then remove from heat. In a small mixing bowl, combine the eggs and stock.
3. In a large mixing bowl, combine the eggs, stock, and aromatics. Add the bread and toss to combine. Grease a roasting pan, then add the mixture to the pan. Cover with tin foil and bake at 375F for 30 minutes; uncover, stir, and continue to bake uncovered until the top is browned, about 10 more minutes. Serve warm or at room temperature (be sure to cover with tin foil if you’re not serving immediately).