2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 stalks celery, chopped
1 large yellow onion, chopped
¼ cup butter
2 tablespoons garlic, finely chopped
1 teaspoon rosemary, finely chopped
1 teaspoon thyme
1 tablespoon sage
1 cup hot chicken stock
salt and pepper
1 egg, beaten
- Sauté the onion and celery in butter on medium-low heat until translucent. Add the garlic, rosemary, sage, and thyme and cook for two minutes. Remove from heat.
- Toss the bread cubes with the vegetable mixture and chicken stock in a large bowl. Add the salt, pepper, and egg and mix well.
- Place stuffing into a large, greased casserole dish, cover, and bake for 20 minutes at 425°F. Remove cover and bake for another 10 to 15 minutes until a toothpick inserted in center comes out clean.