Preheat the oven to 300°F.

Spray a rimmed baking sheet with a non-stick oil. Spread the cubed gluten-free bread on a baking sheet in a single layer and bake for 35-40 minutes, stirring about every 10 minutes to prevent uneven cooking, until the bread is dried out and slightly toasted. Remove the tray from the oven and let it cool. Adjust the oven time to 350°F for later.

While the oven is heating to 350°F, in a large skillet, melt the butter over medium heat. Once the butter is completely melted, add the chopped onion and celery, and sauté until softened, about 5-8 minutes.

Add the garlic, and seasonings (sage, thyme, rosemary, salt, and black pepper) and continue cooking for another 2 minutes.

In a large bowl, combine the toasted bread and the vegetable mixture. Mix everything together until the bread cubes are evenly coated with the vegetable mixture.

Pour 2 cups of the gluten-free broth over the mixture and stir to combine. Add more broth as needed to moisten the bread cubes but not too much to make them soggy.

Stir in the beaten eggs until everything has been combined completely.

Transfer the mixture to a greased baking dish. I recommend a 9in x 13in or a 7in x 11in.

Cover the dish with foil and bake for 35-40 minutes.

Carefully remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and crispy. If the top is still not golden and crispy after 15 minutes, try using the broiler at 400°F for 1-2 minutes. Be careful not to leave it for too long or it will burn.

Remove the stuffing from the oven and let it cool slightly before serving.

Serve warm and enjoy!

TIPS & VARIATIONS:

When cutting the bread slices, you can use kitchen shears to cut quickly.

Using a mandolin when cutting your celery will help you get equal and consistent sizes.

If you are using thick or wide celery stalks, I recommend slicing the stalks in half lengthwise before chopping them.

You can add about 1 cup of dried cranberries or fresh diced apples to the stuffing mixture before transferring to the baking dish.

1 pound of cooked and crumbled gluten-free sausage can be added to the stuffing mixture prior to transferring to the baking dish.