1 (~15oz) loaf gluten-free bread (we used Canyon Bakehouse nation 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 floor/rubbed sage
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2 eggs, overwhelmed
1 cup rooster or turkey inventory
1. Put together the bread. Preheat your oven to 225F. Reduce it into items (1″ items for chunky stuffing, or smaller for Stovetop-style stuffing), then place on a rimmed baking sheet. Bake till the bread may be very dry, about quarter-hour (it gained’t take lengthy with gluten-free bread!), then put aside. Improve the oven temperature to 375F.
2. Whereas the oven heats up (or when you dry the bread), put together your aromatics. Heat the butter in a big skillet over medium warmth, then add the onion and celery; sauté till softened, about 6 minutes, then stir within the chopped herbs, sage, salt, pepper, and garlic powder. Sauté till fragrant, about 30 seconds, then take away from warmth. In a small mixing bowl, mix the eggs and inventory.
3. In a big mixing bowl, mix the eggs, inventory, and aromatics. Add the bread and toss to mix. Grease a roasting pan, then add the combination to the pan. Cowl with tin foil and bake at 375F for half-hour; uncover, stir, and proceed to bake uncovered till the highest is browned, about 10 extra minutes. Serve heat or at room temperature (make sure to cowl with tin foil in case you’re not serving instantly).