Gluten-Free Stuffing

Serves 6

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 stalks celery, chopped
1 large yellow onion, chopped
¼ cup butter
2 tablespoons garlic, finely chopped
1 teaspoon rosemary, finely chopped
1 teaspoon thyme
1 tablespoon sage
1 cup hot chicken stock
salt and pepper
1 egg, beaten

1. Sauté the onion and celery in butter on medium-low heat until translucent. Add the garlic, rosemary, sage, and thyme and cook for two minutes. Remove from heat.
2. Toss the bread cubes with the vegetable mixture and chicken stock in a large bowl. Add the salt, pepper, and egg and mix well.
3. Place stuffing into a large, greased casserole dish, cover, and bake for 20 minutes at 425°F. Remove cover and bake for another 10 to 15 minutes until a toothpick inserted in center comes out clean.