Ingredients
1/4 cup butter, cubed4 celery ribs, chopped2 medium onions, chopped1/4 cup minced fresh parsley1-1/2 teaspoons salt1-1/2 teaspoons rubbed sage1 teaspoon poultry seasoning1 teaspoon dried thyme1/2 teaspoon pepper1-1/2 pounds day-old gluten-free bread, cubed 2 large eggs, lightly beaten1 can (14-1/2 ounces) chicken broth or vegetable broth
Preparation
Preheat oven to 325°. In a large skillet, melt butter over medium heat. Add celery and onions; cook and stir until tender, 8-10 minutes. Stir in parsley, salt, sage, poultry seasoning, thyme and pepper. In a large bowl, toss bread cubes with vegetable mixture. Combine eggs and broth; add to bread mixture and toss to coat.
Transfer to a greased 13x9-in. baking dish. Cover and bake for 40 minutes. Uncover and bake until a thermometer inserted in center reads 160°, 15-20 minutes.
