1/4 cup butter, cubed
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup minced fresh parsley
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon pepper
1-1/2 pounds day-old gluten-free bread, cubed
2 large eggs, lightly beaten
1 can (14-1/2 ounces) chicken broth or 14-1/2 ounces vegetable broth
1. 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.
2. 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 to 20 minutes.
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 16 servings.
3/4 cup: 146 calories, 5g fat (2g saturated fat), 31mg cholesterol, 561mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 3g protein.