18 oz gluten-free bread, (1 loaf), sliced into small cubes
2 tbsp olive oil
¼ cup butter
1¼ cups large onion, (1 onion), chopped
1 cup celery stalks, (3 stalks), chopped
2 garlic cloves, minced
1 tsp dried thyme
½ tsp ground sage
½ tsp ground pepper
salt
1 tsp gluten-free soy sauce, optional
2 eggs
1½ cups chicken stock
Preheat the oven to 300 degrees F.
Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine.
Bake, stirring every 10 minutes, for 30 to 35 minutes until dry and slightly toasted. Let cool.
In a skillet over medium-low heat, add the butter and melt. Add the onion, celery, and ¼ teaspoon of salt and cook for about 15 minutes until completely soft.
Add the garlic, thyme, sage, pepper, ¼ teaspoon of salt, and gluten-free soy sauce (if using) and cook for another 1 to 2 minutes. Remove from heat and set aside.
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.
Preheat the oven to 375 degrees 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.
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-inch baking dish and cover tightly with tin foil.
Bake covered for 30 minutes. Uncover and continue to bake for another 10 to 15 minutes until golden and toasted on top.
Serve warm, and enjoy!
Sugar: 2g
:
Calcium: 20mg
Calories: 289kcal
Carbohydrates: 43g
Cholesterol: 34mg
Fat: 10g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 2g
Potassium: 112mg
Protein: 8g
Saturated Fat: 2g
Sodium: 127mg
Trans Fat: 1g
Vitamin A: 302IU
Vitamin C: 2mg
