For best results, I cubed my bread, then spread it out on a large baking sheet and baked it (with convection on) for 20 minutes, stirring in between. This helped the bread dry out a little, and made it less crumbly when stirring it.
Author: Jeanine Friesen
8 cups gluten-free bread cubes (1 loaf)
1/2 cup butter or margarine
2 stalks celery, chopped
1 small onion, diced
1 1/2 teaspoons poultry seasoning
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup gluten-free chicken or vegetable broth
Preheat the oven to 350 degrees F. Grease a casserole dish and set aside.
You can let the bread cubes dry out or toast them slightly if you like, but you don't have to. Place bread cubes in a large mixing bowl.
In a frying pan over medium heat, melt the butter, add the celery and onion and cook until the vegetables are tender. Add the poultry seasoning, parsley, salt, and pepper. Stir to combine.
Pour the vegetable mixture over the bread cubes and gently stir to coat.
Pour half of the chicken/vegetable stock over the bread cubes, stirring to coat before adding the remaining stock.
Transfer stuffing to casserole dish, cover, and bake for 30-40 minutes in preheated oven.
Feel free to fancy things up, if you like. Add 1 cup of chopped mushrooms to the onions & celery, chopped pecans, raisins, or dried cranberries. Whatever you enjoy, that is what you should do.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/10/gluten-free-bread-stuffing.html