- 7 cups gluten-free bread cubes
- 3/4 cup chopped onion
- 1/3 cup chopped celery
- 1/3 cup chopped carrot
- 3/4 stick butter
- 2 Tbsp dry parsley
- 1/2 Tbsp sage
- 1 1/2 cup gluten free chicken stock or turkey stock
- 1/2 cup dried cranberries or raisins
Bake bread cubes at 400 degrees for about 8–10 minutes. Remove from oven and let cool. While cooling, melt the butter and sauté the onion, carrot and celery. Allow veggies to cool.
Combine everything in a large bowl. Add dry herbs and fruit. Mix it all together by hand.
To put it all together start by adding broth to the bread mixture 1/2 cup at a time until the bread is moist but not soggy. Add the egg and mix all together.
Place mixture in a sprayed baking dish and bake for 30 minutes.
Once golden brown remove and serve hot.