Ingredients

• 1 , 1 pound
• 3 tablespoons olive oil
• 2 medium onions , diced
• 3 stalks celery , diced
• 1 teaspoon chopped fresh sage
• 1 teaspoon dried thyme leaves
• 0.75 teaspoons salt
• ground black pepper to taste
• 2 cups gluten-free chicken broth
• 2 large eggs , beaten

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease a 3-quart baking dish.
2. 2 Cut bread into 3/4-inch cubes and spread into a single layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until crisp, 12 to 17 minutes.
4. 4 Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and celery; cook and stir until soft, 8 to 10 minutes. Stir in sage, thyme, salt, and pepper.
5. 5 Add toasted bread cubes, chicken broth, and beaten eggs to the skillet. Stir until well combined, then transfer mixture to a greased 3-quart baking dish.
6. 6 Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until the top is crisp and lightly browned, about 10 more minutes.

Nutrition per serving