- 1 Bread (gluten-free, sliced into small cubes)
- 2 tbsp Olive oil
- 1/4 cup Butter
- 1 1/4 cup Onion (chopped)
- 1 cup Celery (chopped)
- 2 clove Garlic (minced)
- 1 tsp Thyme (dried)
- 1/2 tsp Ground sage
- 1/4 tsp Ground pepper
- 1 serving Salt
- 1 tsp Soy sauce (gluten-free)
- 2 Eggs
- 1 1/2 cup Chicken stock
2. 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. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.
3. **To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.
4. Preheat the oven to 375°F. Heat the chicken stock in the microwave or in a skillet until just simmering. 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.
5. Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9x13 baking dish and cover tightly with tin foil.
6. Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!
Note: This recipe comes from my cute gluten-free friend Erin, who I love and always use recipes. Here is the link https://meaningfuleats.com/easy-gluten-free-stuffing-dairy-free/