Ingredients

1 loaf gluten-free bread , cut into small cubes

2 tbs olive oil

1/4 cup butter

1 ea yellow onion chopped (1 1/4 cups)

3 ea stalks celery chopped

2 ea cloves garlic minced

1 tsp dried thyme

1/2 tsp ground sage

1/2 tsp ground pepper

1 tsp salt

2 ea large eggs

1 1/2 cups chicken stock

Instructions

1. Preheat the oven to 300F. Place the cubed bread in a casserole

dish and drizzle with the olive oil. Add a pinch of salt and toss to evenly

combine.

2. Bake, stirring every 10 minutes, for 30-35 minutes until dry and

slightly toasted. Let cool.

3. In a skillet over medium-low heat, add the butter and melt. Add the

onion,celery, and 1/4 teaspoon salt and cook until completely soft,

about 15 minutes.

4. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and cook

for another 1-2 minutes. Remove from heat and set aside.

5. Preheat the oven to 375F. Heat the chicken stock in the in a

skillet until just simmering.

6. Place the eggs in a bowl and whisk to combine. Slowly add the hot

stock to the eggs, starting with just a few tablespoons while whisking

constantly. Add the rest of the stock while whisking.

7. Place the bread cubes, celery/onion mixture and stock/egg

mixture in a large bowl and gently stir to combine. Pour back into a

greased 9×13 baking dish and cover tightly with tin foil.

8. Bake covered for 30 minutes. Uncover and continue to bake for

another 10-15 minutes until golden and toasted on top. Serve and

enjoy!