Ingredients
12 cups homemade dry gluten free bread cubes
2/3 cup of salted butter
4 ribs of celery, diced
1 onion, diced
4 garlic cloves, minced
1/2 tsp ground sage
1 tsp salt
Freshly ground black pepper
1 tbsp of fresh rosemary, minced
1 tbsp sage, minced
3-4 cups of bone broth
(3 cups if a dryer stuffing is preferred or 4 if more moist)
Method
1. Set the oven to 350F
2. Chop & dice the onion, celery, and garlic. Melt the butter in a large skillet, add the vegetables and the salt and pepper, and saute in the butter until soft.
3. In a large bowl, add dry bread cubes, ground sage, and freshly chopped herbs. Toss to combine.
4. Pour the broth over the breadcrumbs until moist but not soggy & then pour in the butter and vegetable mixture.
5. Toss to fully cover the breadcrumbs and then place in a 9x13 casserole dish or 12in cast iron skillet.
6. Bake covered (with a lid or foil) for 35 minutes and uncovered for 10.
7. Serve immediately.
