It wouldn't be Thanksgiving without the best gluten-free stuffing with fresh sage and onion. The perfect savory side dish to complement to your turkey dinner!
Spread the cubes in a single layer on a large rimmed baking sheet. Bake for 30-40 minutes, tossing occasionally, or until bread is dry and lightly browned, like a crouton.
Remove from the oven and set aside.
Make the Stuffing
Preheat the oven to 375°F.
In a large skillet, melt the butter over medium heat.
Add the onions, celery, and garlic. Sauté until tender, about 5 minutes.
Once the vegetables are tender, turn off the heat and add the fresh (or dried) herbs, salt, and pepper to the pan. Stir to combine.
In a large bowl, whisk together the turkey broth and eggs.
Add the sautéed vegetables and stir to combine.
Add the bread cubes and gently fold the mixture together.
Pour the stuffing into a greased 9x13 pan or 2-quart casserole dish.
Cover the pan with foil. Bake at 375°F for 30 minutes. Remove the foil and bake another 15-20 minutes or until the stuffing is sizzling and golden brown. The stuffing should also be at least 165°F when checked int the center.
Notes
*May also substitute 1 ½ teaspoons dried poultry seasoning for the herbs listed in the recipe. Crock Pot: Cook in greased crock pot on low for 4 hours.